Keto Churro Donuts
Puffy and lightly crisp, these keto churro donuts are one incredible low carb dessert... at just 1g net carb a pop!
Servings: 12 Churro Donuts
Author : Paola Gnom
INGREDIENTS
FOR THE KETO CHURRO DONUTS
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 2 tablespoons allulose erythritol or xylitol*
- 1/4 teaspoon kosher salt
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 55 g mozzarella for extra crispness, see notes*
TO GARNISH
- grass-fed butter or coconut oil, melted
- 1/4-1/2 cup allulose or sweetener of choice, to taste
- 1-2 teaspoons ground cinnamon we use 2
- chocolate sauce optional
SPECIAL EQUIPMENT
- pastry bag
- star tip such as Ateco #824
INSTRUCTIONS
- Preheat oven to 350°F/180°C. Line a baking tray with parchment paper or a baking mat.
You can visit gnom-gnom.com for full instructions.
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