Gluten Free & Keto Churros Recipe

I put together an Almond Flour Churros Recipe that shows how a few pantry staples can make grain free churros at only 1g net carbs a pop.

I still cant believe how easy these gluten free keto churros turned out, and you will be surprised too. They taste so close to the real thing, crispy outside, tender inside, and at only 1g net carbs a pop it feels like cheating.

I used blanched almond flour and a touch of ground cinnamon to nail that classic flavor without grains, and honestly the texture had me doing a double take. This one slid straight into my Keto Dessert Easy Almond Flour collection and even works for Healthy Lunch Keto swaps when you want a tiny sweet.

Try them and see what I mean.

Ingredients

• Almond flour: nutty, high in protein and healthy fats, adds moisture and slight sweetness
• Coconut flour: very fibrous, soaks up liquid, low carb but can dry the batter
• Psyllium husk powder: adds bulk and fiber, helps bind and mimic chewy churro texture
• Erythritol: a keto sweetener, tastes sweet with almost zero calories, can cool mouth slightly
• Eggs: provide structure, protein and moisture, help the churros hold shape while frying
• Butter: adds richness and flavor, supplies fat for tenderness, not necessary but very good
• Cinnamon: classic warming spice for coating, low calorie, adds aroma and familiar sweet spice

Ingredient Quantities

• 1 cup blanched almond flour, lightly packed
• 2 tablespoons coconut flour
• 2 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons granulated erythritol (or preferred keto granular sweetener), plus extra for coating
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1/4 cup boiling water
• 1 teaspoon vanilla extract
• 1/2 to 3/4 cup neutral oil for frying, like avocado or light olive oil
• 1 teaspoon ground cinnamon (for coating)

How to Make this

1. In a medium bowl whisk together 1 cup blanched almond flour (lightly packed), 2 tablespoons coconut flour, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, 1/8 teaspoon salt and 2 tablespoons granulated erythritol so it’s evenly mixed.

2. Add 2 large eggs, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract to the dry mix and stir until combined, it’ll look a bit crumbly at first.

3. Pour in 1/4 cup boiling water, stir vigorously until a sticky, pipeable dough forms, then let rest 2 to 3 minutes so the psyllium and coconut flour fully hydrate.

4. Check texture: it should be thick but smooth and hold shape when piped. If it feels too stiff add 1 teaspoon hot water at a time, too loose add a pinch more almond flour or psyllium.

5. Heat 1/2 to 3/4 cup neutral oil (avocado or light olive oil) in a small heavy skillet to about 350°F (175°C). If you don’t have a thermometer drop a tiny bit of dough in oil, it should sizzle and rise slowly.

6. Fit a piping bag with a large star tip, or use a zip-top bag with the corner snipped or make a parchment cone, fill it about half full so you don’t squeeze all over the place.

7. Pipe 3 to 4 inch churros directly into the hot oil, cut with scissors; fry in small batches, 2 to 3 minutes per side, turning once, until puffed and golden brown. Don’t crowd the pan or oil temp will drop.

8. Drain churros on paper towels for 30 seconds, they keep crisp better if you let excess oil drip off.

9. Toss warm churros in a bowl with extra granulated erythritol (use about 2 tablespoons or to taste) mixed with 1 teaspoon ground cinnamon so they get an even coating, then serve right away.

10. Leftovers rehate best in a 350°F (175°C) oven or toaster oven for 5 to 8 minutes to crisp back up; microwaving makes them chewy, and yes they taste best warm.

Equipment Needed

1. Medium mixing bowl (to whisk the almond flour, coconut flour, psyllium and dry stuff)
2. Whisk or fork for mixing the dry ingredients evenly
3. Measuring cups and spoons, plus a kitchen scale if you like to be exact
4. Small bowl or container for melting butter and cracking eggs into
5. Kettle or small saucepan to boil the 1/4 cup water
6. Small heavy skillet (cast iron or stainless) and an instant read thermometer if you have one, otherwise test with a tiny dough drop
7. Piping bag with a large star tip or a sturdy zip-top bag with the corner snipped (or a parchment cone)
8. Slotted spoon or tongs, kitchen scissors to cut the dough, paper towels and a shallow bowl for the cinnamon-erythritol coating

FAQ

Gluten Free & Keto Churros Recipe Substitutions and Variations

• Blanched almond flour → sunflower seed flour, 1:1. Good nut-free swap, tastes a bit earthier and sometimes gets a faint green tint with leaveners, but it works.
• Coconut flour → oat fiber, 1:1, or use extra almond flour but increase that by 2 to 3 times the coconut amount and slightly cut back the boiling water since coconut flour soaks way more liquid.
• Psyllium husk powder → ground flaxseed or ground chia, roughly 1:1; add a little extra hot water and let it sit 3 to 5 minutes to gel, final texture will be a touch denser.
• Eggs → flax egg or chia egg for each egg: 1 tbsp ground flax or chia + 3 tbsp warm water, mix and let sit until jelly-like. Binds well but churros may be slightly more gummy.

Pro Tips

1) Let the dough really hydrate, dont rush it. Psyllium and coconut flour soak up liquid at different speeds so if it feels gummy after 3 minutes wait another 3 to 5, or if it seems too soft pop it in the fridge for 10 minutes to firm up. Small tweaks of hot water a teaspoon at a time are way better than dumping more all at once.

2) Piping trick: fill your bag only half way, twist the top and squeeze from the twisted end so the pressure is consistent, and if the dough is hard to push hold the bag under hot tap water for a few seconds to warm it and loosen things up. If you dont have a star tip, snip the corner bigger and roll the churro on the pan edge while cutting with scissors for better ridges.

3) Keep oil temp steady, its everything. Use a thermometer if you can, and fry in small batches so the temperature doesnt crash. If you dont have a thermometer test with a tiny dab of dough first, and always let oil come back up between batches — that keeps them puffed and not greasy.

4) For the coating and crispness: grind the erythritol a little if you hate the grainy mouthfeel, or mix in a tablespoon of powdered sweetener to smooth it out. Toss churros while theyre hot so the coating sticks, and if leftovers get soggy reheat in a 350°F oven or toaster oven for 5 to 8 minutes, microwaving will make them limp.