Keto Churro Donuts

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5 from 1 vote

Light and fluffy, perfectly golden baked keto churro donuts. Served with sugar free chocolate dip.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Keyword: keto churro donuts, keto churros, Keto Donuts

Servings: churros

Calories: 275kcal

Ingredients

Keto Donuts

1 cup almond flour 112g
1/2 cup coconut flour 56g
2 tsp baking powder
1 tbsp cinnamon
1/2 tsp xanthan gum
1/4 tsp salt
3/4 cup + 2 tbsp heavy cream room temperature, 210g
1/2 cup powdered monkfruit erythritol sweetener 124g
1 tsp white vinegar
1 tsp pure vanilla extract
2 eggs room temperature
5 tbsp melted butter 75g

Cinnamon "Sugar" Coating

3 tbsp melted butter 45g
1 tbsp cinnamon
1/4 cup granulated monkfruit sweetener or truvia, 60g

Sugar Free Chocolate Dip

1/3 cup heavy cream 80g
5 tbsp stevia sweetened chocolate chips 75g
1 tsp butter 5g
2 churro puffs (made by Built Bars, use SAM10OFF if you would like to try them. They will sell out FAST, their current sale ends Sunday March 20th, 2021)

Instructions

Pre-heat oven to 350*F.
In a large bowl, add all of your dry ingredients up to and including; almond flour, coconut flour, cinnamon, baking powder, xanthan gum, salt and mix.
In a measuring cup, add your cream and vinegar and set aside.
In another bowl, melt your butter and then add the powdered sweetener, the cream/vinegar mixture, 2 eggs and vanilla extract, whisk well until you see bubbles form.
Pour this mixture into the dry ingredients.
Mix well until a thick batter forms.
Put this batter into a piping back fitted with a large metal star tip.
Lightly grease your donut pan with oil or butter and then begin piping your batter into the 12 donut molds.
Bake for 15-18min or until donuts are browned on top and no longer squishy to the touch (my oven cooks slower so maybe give them a check a few minutes early).
Let the donuts cool slightly before gently removing them from the pan and placing them on another plate or tray.
Melt the butter in one small bowl and in another large flat pasta bowl, whisk together the cinnamon and granulated monkfruit sweetener.
Dip each donut in the butter OR brush them with a silicone brush to coat both sides and then roll in the cinnamon/sweetener mixture. Repeat for all 12 donuts.
Prepare the chocolate sauce by heating the heavy cream in the microwave until almost boiling (~30-40s) and then add the chocolate chips and vanilla. Let it stand for 30s, then stir to combine. Pour into a small serving bowl and serve with the donuts OR drizzle it over the donuts and allow it to harden at room temperature. Enjoy your Keto Baked Churro Donuts!

Notes

Ingredients Links

Almond Flour - Provides the best base for the donuts. It gives a rich flavour with the most traditional "white flour" texture. I've always used Kirkland almond flour that you can purchase in a double-pack on Amazon. See above for tips if you have an allergy.
Coconut Flour - A great thickening agent. It provides some nice fluffiness to the donuts that you cannot achieve with almond flour alone. See above for tips if you don't have this flour.
Xanthan Gum - Provides chewiness and erases any chance of a crumbly donut! I highly recommend purchasing this ingredient if you've never tried it in keto baking before. If you do not have it you can try 1 tbsp cornstarch OR 1/4 tsp ground psyllium husks instead.
Powdered Monkfruit Sweetener - This is my favourite sweetener for almost any keto recipe! It blends seamlessly into desserts and has the absolute best flavour, most similar to sugar.
Granulated Monkfruit Sweetener - Same as above, awesome taste, this is best for sugar coatings or sprinkling. I find the powdered is better for baking with.

Tips

Watch your oven when baking these. For me they took around 16-18min but my oven tends to bake more slowly than most. Don't worry if they brown a bit on the outsides, the centers will take longer to cook and will remain soft. Plus, a dip in some low carb chocolate sauce can always cover any imperfections!
If you do not have a donut pan, you can also make these as muffins and serve them that way!
Ultimately I would recommend making these as the recipe states..with almond flour, coconut flour and xanthan gum for the best possible texture BUT if you only have one type of flour...see my suggestions below in the post.
Store these donuts in a container in the fridge for up to 3 days OR freeze in an airtight container they've cooled. Store between layers of wax paper to help prevent freezer burn.

Nutrition