Keto Churros
Crispy, golden keto churros rolled in cinnamon sweetener with just 2.4g net carbs per serving. Made from fathead-style almond flour dough, they fry up airy inside and crunchy outside in about 35 minutes total. All the cinnamon-sugar nostalgia, none of the carb crash.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto churros deliver the crackly, cinnamon-dusted bite of the real thing using a fathead almond flour dough. They fry up airy inside and shatteringly crisp outside, with only 2.4g net carbs per serving.
Ingredients
- 1.5 cups shredded low-moisture mozzarella cheese
- 2 oz cream cheese
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 2 large eggs (1 for dough, 1 reserved if dough is dry)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 tablespoons granulated erythritol or monk fruit sweetener (for dough)
- 1/4 cup granulated erythritol (for coating)
- 2 teaspoons ground cinnamon
- 2 cups avocado oil, for frying
Instructions
- 1
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 2
Stir in the almond flour, coconut flour, baking powder, 3 tablespoons sweetener, vanilla, and 1 egg. Knead with a spatula or wet hands until a smooth, stretchy dough forms. If it's crumbly, work in the reserved egg a little at a time. Let the dough rest 5 minutes.
- 3
Spoon the dough into a piping bag fitted with a large star tip. Pipe 4- to 5-inch lengths onto parchment, cutting each with scissors. Chill the piped churros 10 minutes so they hold their ridges.
- 4
Heat the avocado oil in a deep skillet to 350°F. Fry the churros in batches, 2 to 3 minutes per side, until deep golden and firm. Don't crowd the pan. Drain on a wire rack.
- 5
Mix the 1/4 cup erythritol with the cinnamon in a shallow dish. While the churros are still warm, roll each one in the cinnamon sweetener until fully coated. Serve warm.
Tips & notes
- Use low-moisture mozzarella, not fresh — fresh mozzarella has too much water and the dough won't set. Powdered erythritol coats more evenly than granular if you prefer a smoother finish.
- No piping bag? Roll the dough into ropes by hand on a parchment sheet, then chill before frying. The star tip just gives the classic ridges that crisp up best.
- Store leftovers in an airtight container in the fridge up to 4 days. Re-crisp in a 375°F air fryer or oven for 4 to 5 minutes — microwaving makes them soft.
Log this recipe in one tap
Save keto churros to CarbMeNot and track its 2.4g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto churros?
- Each serving has just 2.4g net carbs, along with 312 calories, 11g protein, and 28g fat. This recipe makes 4 servings (about 3 small churros each).
- Why is my churro dough too sticky to pipe?
- Almond flour dough firms up as it cools, so let it rest 5 minutes after mixing, then chill the piped churros for 10 minutes before frying. If it's still very wet, knead in an extra tablespoon of almond flour.
- Can I bake or air-fry these instead of deep-frying?
- Yes. Air-fry at 375°F for 8 to 10 minutes, or bake at 400°F for 12 to 15 minutes until golden. They'll be a bit less crisp than deep-fried, so brush with a little melted butter before rolling in the cinnamon sweetener.
