Servings: 8 Prep: 10 mins Cook: 10 mins Total: 20 mins
“Churritos” are a simple crowd pleaser that might be described as the Spanish equivalent of doughnuts. Even though most people reading this have turned to a low carb diet to lose some weight and get their sugar cravings under control, they can still enjoy this dessert. These Cinnamon Churritos are welcome treats that will fit perfectly into your low carb lifestyle, and the easy-to-make Churritos are excellent options to satisfy your need for dessert while keeping you in shape.
Churritos can be served for breakfast with a good cup of coffee on the side. Perhaps this combination sounds sinful to people who have strong feelings about losing weight, but you don’t need to worry about your weight loss program or diet plans because a bite of these yummy churritos is not going to ruin your diet. If you are a fan of churros, enjoy these easy-peasy low-carb churritos in only 20 minutes!
Portion Size: Recipe makes 16 churritos. Recipe is calculated for 2 churritos per serving.
Chef’s Tips: If you cannot finish them in a day, you may also put them in the freezer for 3 months or refrigerate for up to 1 week.
Cinnamon ChurritosPrint Rate
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking powder
- 2 tsp ground cinnamon divided
- 1/8 tsp salt
- 1/2 cup unsweetened coconut milk
- 1 tbsp unsalted butter
- 3 tbsp cup-for-cup sugar substitute divided
- 1 large egg
- In a large skillet or deep fat fryer, add 2 to 3 inches of oil, and heat to 350°F. In a small bowl, stir ½ cup almond flour, 2 tablespoons coconut flour, 1/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon salt until well mixed and set aside.
- Bring 1/2 cup unsweetened coconut milk, 1 tablespoon unsalted butter, and 1 tablespoon granular sugar substitute to a boil in a small sauce pan. Remove the pan from the heat and add in flour mixture stirring until thick enough to form a ball. Cool for 5 minutes.
- Add 1 large egg after the dough is cool and mix thoroughly for about 1 minute until a very thick paste forms. Drop by tablespoons 4-8 at a time into the fryer, rotating halfway through, until they turn golden brown and crisp on the outside; roughly 3-4 minutes total. Repeat this until all of batter is used, and then set aside on a paper towel once done.
- Pulse the remaining granular sugar substitute with 1 teaspoon of cinnamon 1 -2 times in a blender, until sugar substitute granules are slightly smaller. Roll each warm churrito in the sugar substitute-cinnamon mixture until evenly coated and place them on a serving plate. Enjoy these delicious Cinnamon Churritos immediately.
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* Learn More: More about this recipe and nutrition …
32 thoughts on “Cinnamon Churritos”
This looks awesome as usual! What type of oil do you use for frying?
OMG! The only way these could get any easier would be if someone else made them! Definitely going to make these. No, I mean DEFINITELY! Thank you 🙂
Hi Barbara … I think coconut oil would be perfect for these!
Maria … make me a dozen. What time should I be over?! 😉
First off all I love your blog. I’m a Type 2 diabetic who is extremely insulin resistant and hence 150 kg and on that much insulin it’s scary. Been eat LCHF for just on 4 weeks now and seen loads of health benefits and although I haven’t been able to loose much weight I’m so happy to be able to get my cravings under control and cut my insulin injections by half. Anyway thanks for the great recipe. This one is going to be stashed away for Channukah. I bought some coconut flour to make some flat bread the other day and it was an epic fail. Now I’m kinda intimidated by it. Do you have any suggestions for working with coconut flour? Also nearing holiday season I sure would love it if you came up with a low carb recipe for Latkes.
Hi Therese, yes, as you stick with this, you’ll need less and less insulin. Keep at it and learn more and more and reduce hidden carbs, etc. Eventually you may be able to completely get rid of the "fat storing hormone" insulin, at which point true weight loss can begin. It’s different for everyone, but it’s fairly common. Stick with it and you’ll continue seeing benefits. They typically come slower than we’d all like, but … it took YEARS to get where we are. It seems only reasonable to take some time to fix. In any event, my first experiments with coconut flour were also disasters. So much so, that I swore it off, thinking it was just a big waste. I didn’t touch it for about a year. Then, I read something somewhere that was like a simple muffin recipe and it has something like 1 tbsp of coconut flour and 1 egg. It seemed like such a tiny amount, but … I had it, I was bored and I gave it a shot. WOW! It was WONDERFUL! Coconut flour is "hungry". It absorbs moisture and expands … so … my little trick is "less is more". I’ve found that a small amount goes a long way. It’s not like typical flour … so it can’t really be used like that … epic fails will ensue. Less … is more. I hope this helps! 🙂
Thanks so much for your reply. I think it’s fantastic how you respond to everyone’s questions:-)
Thanks, Therese! I do try! Some of the time it can take me a few days, but I do try and answer everything. Whew, it’s getting tough! 😉
I was super excited to try this recipe, I’ve made a few of your other recipes and they are amazing! My attempts may not always look like yours (my mock Danish didn’t look anything remotely like yours the first time I made it, but it was so good and I’ve gotten the hang of the cream cheese/egg mixing now lol) but the flavors of what I’ve tried have not disappointed! That being said, I made these this morning and ugh…epic failure! Not because of your recipe, the blame lies completely with me. At first my oil was too hot. I’m not very fast at putting ingredients together I guess. Then when I fixed that, my batter just kinda oozed and the outside was a beautiful golden brown but the inside was still pretty wet. I’m still new to the cooking and baking with almond flour and coconut flour thing so I haven’t developed tips and tricks with them like regular cooking. Oh well. What I did manage to taste before throwing my wannabe churritos in the trash was absolutely delicious! They really did taste like a churro, I just messed up the cooking part. I’ll probably try again when I’ve gotten a little more experience with the flours under my belt haha. Thank you for all of your time spent making and posting these recipes, I love having so many options!
—Reply posted by DJ on 1/15/2015
Hi Shiela, the goal is to bring the oil up to 350F and leave it there. It’s not to turn it all the way up and then fry stuff when it’s hot enough. That can actually lead to even more problems. The goal is to control the temperature, never burn it and to keep it consistent. With a thermometer and some extra attention, this can (and should be) achieved. I hope this helps!
—Reply posted by Shiela on 1/15/2015
Abby, you probably don’t need to heat the oil until just before you’re ready to fry. Doing so at the very beginning as suggested in the recipe is not a good thing, and overheated oil will not only burn your food, but put at risk for a kitchen fire.
Hi Abby, there?s no doubt that frying foods in the home can be a challenge. I personally use a candy thermometer which stays stuck to the side of the pot ? and I CONSTANTLY monitor the temperature. It does sound like your oil was too hot, unfortunately. One trick would?ve been ? smaller balls. These would?ve cooked through. However, be warned ? TOO hot of an oil can burn and not only bring some nasty bitter flavors along with it ? burned oil is pretty unhealthy, to boot. I?m sorry about this one ? better luck next time! 😉
These turned out awesome! I love the flavor, although I used some cream since I ran out of coconut milk. Very light and crispy, my doughnut craving has met it’s match. Thanks so much for the recipe!
Awesome, Trish! Glad to hear it. Thank you for sharing your experience! 🙂
Hi. It’s Hanukkah time so I’m back again with a question. I often see churrois made using a piping bag. Would this mixture work that way instead of balls?
I so want to try these, but was curious if they could be baked instead of fried?
—Reply posted by DJ on 1/15/2015
Yep! Just bake ’em like a muffin. That’ll do it!
Two questions: Do you beat the egg before adding to the mixture? Would using the food processor affect the end product? I find stirring thick stuff challenging sometimes.
I can hardly wait to try these; plan on making them for our lazy weekend brunch. My partner is giving two thumbs up! He has really liked all the recipes of your’s I’ve made.
—Reply posted by DJ on 2/2/2015
I’m glad you enjoyed them! I’m personally a big fan of the ice cream scoop. Small perfect balls, released just above the surface of the oil, then … click the trigger and the ball will gently drop into the hot fat. That’s really about it! Beyond that … I am finding that this is a tricky world. People can rely on flour and sugar to be more or less consistent (although, professional bakers can tell the difference in things like minute water content differences in different bags of flour, for example). However, within the landscape of low-carb/paleo, all these ingredients are relatively new and still finding their way. They are not fully standardized, so air, moisture, grind, fat content, etc,. all vary from brand to brand. This can lead to some issues … and I’m honestly never sure what to do about that. I can specify brand names, but … it may very well work with your brand, etc. It’s a pickle. We’re on the front lines, I suppose you could say … I think we can expect some casualties … In any event, it does sound like you enjoyed them … so … not TOO terrible, I hope! 😉
—Reply posted by Dean on 2/2/2015
These were very good, though mine didn’t look as neat and uniform as yours. Is there a particular way you do them? Also, I had to add some more coconut flour to get the thickening needed. Brands must vary. Tasted great.
—Reply posted by DJ on 1/29/2015
I’m relatively certain that any recipe calling for coconut milk means the stuff in the can. I HAVE seen recipes that reference the beverage in the cartons, but it was specific in mentioning them. While I think that’s a big (yet solid) generalization, it’s definitely true in the case of my recipes. I hope that helps! 🙂
—Reply posted by Dean on 1/29/2015
As to coconut milk, I have two kinds, the canned organic Thai Kitchens type, and the more milk like So Delicious in a carton with more water in it. Which type did you use?
—Reply posted by DJ on 1/26/2015
Hiya Dean! Thanks for the kind words! I don’t think it matters whether you whisk the egg beforehand, or not. It’ll be mixed into the dough well enough for it not to matter. Regarding a food processor … I would use an electric mixer, or something like a kitchen aid with the paddle. A food processor (assuming we’re talking about the same thing) would basically puree the contents. This can be ok in moderation, but a full minute in a food processor, with the blade spinning around … I hesitate to suggest this might work. It MIGHT, but … my gut says it’ll do funny things to the dough. Does this help? I’m glad this is all workin’ for ya! 🙂
Can you substitute the coconut milk for something else? Someone said cream, but what type?
—Reply posted by roxana on 2/15/2015
thanks! Birthday treat for my son – he’s going to love it!
—Reply posted by DJ on 2/14/2015
Hi Roxana, cream will work. Heavy Cream. I don’t know where you are, but … if you’re in the US, a standard whipping cream will be fine. I hope this helps!
Sound wonderful, but wouldn’t frying them add to the fat content somewhat, making a serving much more than the 8g given?
Hello, I was wondering if these freeze well? I am going to make them, but was thinking about doubling the recipe and if they freeze well.
—Reply posted by Morgan on 3/5/2015
—Reply posted by DJ on 2/23/2015
Hi Morgan. I’m honestly not sure! I suspect they’ll freeze ok. I wouldn’t dust them, though. I would defrost them slowly, and then re-heat them and THEN dust them right when ready to eat. I think this will help the quality. I hope this helps!
OMGoodness!!!! I just visited California and gain weight because I LOVE Churros. You just can’t get a good churro where I live. Thank you for this recipe!!!!!
—Reply posted by DJ on 2/26/2015
You should try ’em in Mexico! 😀
Would you be able to make a coco version of this and if so how much cocoa would you use. My granddaughter is allergic to cinnamon.
—Reply posted by DJ on 3/6/2015
I’d say … remove the cinnamon. Then, subtract 2 tbsp. of the almond meal and replace it with 2 tbsp. of unsweetened cocoa powder. That should do it!
Can you use almond milk in place of coconut milk
—Reply posted by DJ on 3/6/2015
Wellll … yes and no. Coconut milk has a much higher fat content. So, I would use almond milk, but … use about 1/4 cup, plus 2 tbsp. Then, add a further 2 tbsp. of melted butter or coconut oil. That should bring things back into balance. I hope this helps! 🙂
Just made these, fried them in organic palm shortening and used powdered erythritol. TASTY! Thanks for the recipe.
—Reply posted by DJ on 4/4/2015
Glad you enjoyed them. Nice choice of fat, too! 🙂
I saw in another comment that you can bake these. At what temp and for how long? Thanks!
Guess I should have read the comments b4 making for coconut milk I thought you meant the stuff in the carton you drink so I substituted cashew milk. They were ok. What difference would that make? I expected the dough to be thicker. It was runny. What is the issue lnsude suppose to be like when done? Mine where kinda moist in the middle but dryer on the edges. I also had a hard time getting there to be enough sugar/cinamon to cover all 8. Probably won’t Make again unless the cashew milk vs canned coconut milk would make a big difference
—Reply posted by DJ on 6/16/2015
Those beverages are really little more than flavored water. Coconut milk is thick and fatty, which would create a thicker batter and a more consistent fried vittle. The two are quite a bit different, behaviorally.
Oh and your story says makes 16 and each serving is 2. But in the recepie it says whole recepie is 8 and a serving is 1. Is the whole batch 8 or 16. . I could only get 8
—Reply posted by DJ on 6/16/2015
Ultimately, it comes down to how large you form them. You COULD just make one big churrito, or 24 little ones. Then, you’d divide the total number of servings by the total value of the macronutrients to get your totals. If you got eight, then … you’re in line with the numbers represented in the recipe, but it sounds like you scooped twice as much per churrito. There’s nothing wrong with this, mind you. You’ll have half as many churritos, but they’ll be twice as big. Ultimately, it’s all the same amount of batter, no matter how you slice it. Make sense?
I made these and omitted any sugar substitute except for a small squirt of liquid stevia into the wet dough mix and instead of a cinnamon sugar coating I dipped into a small dish of coconut whipped cream (omitting ANY sugar/sugar substitute). The reason it worked for me, since I’ve quit sugar for several weeks already, I think, is the coconut is naturally sweet so is the almond in almond flour naturally a little sweet. I liked the result! The crunchy outside and soft inside was satisfying and tasty, only I thought it took a little longer for the center to lose its moisture. But dipping in cool refrigerated coconut whipped cream with fresh grated cinnamon on top was satisfying on a lot of levels… creamy, cool, a hint of sweet and a little spice… mmmm. The recipe made 12 golf ball sized donuts. Yum!
—Reply posted by DJ on 2/5/2016
Awesome! Thank you for sharing your experience. I’m glad you enjoyed them! 🙂
can you use just almond flour and skip the coconut?
—Reply posted by DJ on 10/18/2016
Hi Jane, I really wouldn’t. The coconut is the softer element in this and is a big part of what is holding it together. I wouldn’t mess with it. Sorry! :-/
Could you please correct the recipe to reflect that you are meant to use canned coconut milk (the thick stuff) rather than the thin carton of coconut milk? If this is actually the case, that is. i’m very confused after reading the comments. Really want to make this but want to make sure to use the correct ingredients. 🙂
what kind of oil do you use? I’ve been considering getting a deep fryer.
—Reply posted by DJ on 4/7/2017
I do very little deep frying, simply because of the effort and/or special equipment involved. There are SO many other great things to eat, that I’m easily swayed towards something else that doesn’t cause me to heat up a gallon of fat. That said, if I did (like for a blog post or something) … I’d base it around what I was making. Probably the two I’d circle around the most would be coconut oil or lard. For this, I’d probably use coconut or ghee. I hope that helps!
If making these in advance how would you recommend reheating?
If making these in advance how would you recommend reheating?
Hi Alisha, this kind of thing would likely be best in the oven. Realistically, though, I’d suggest frying them, then cooling them as quickly as possible (in a single sparse layer, on something absorbent, in the fridge). Once chilled, freeze them or just keep them refrigerated. When you want to eat one or three, throw them in a hot oven for a few minutes. Whatever oil was absorbed by the treat will somewhat re-fry the surface as it bakes, creating something similarly fresh as it was, originally. THEN, while fresh and hot out of the oven, THEN roll it in the spiced sweetener. Make sense?
I hope this helps! 😀