With these low-carb churros made with fathead dough, you can enjoy the taste of a traditional churro without feeling bad about it. The cinnamon-erythritol coating makes them just the right amount of sweet. They're crispy on the outside and soft on the inside.
Ingredients: 1 1/2 cups shredded mozzarella cheese. 2 oz cream cheese. 1 cup almond flour. 1 large egg. 1 tsp vanilla extract. 1/4 cup granulated erythritol or preferred low carb sweetener. 1 tsp ground cinnamon. 1/4 cup butter or coconut oil for frying.
Instructions: In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined. Stir in the almond flour, egg, and vanilla extract until a dough forms. Transfer the dough to a piping bag fitted with a large star tip. In a shallow dish, mix the granulated erythritol and ground cinnamon. Heat the butter or coconut oil in a frying pan over medium heat. Pipe the dough into long churro shapes directly into the hot oil, using kitchen scissors to cut the dough from the piping bag. Fry the churros until golden brown, turning occasionally to ensure even cooking, about 2-3 minutes per side. Remove the churros from the oil and immediately roll them in the cinnamon-erythritol mixture to coat. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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