Keto Churros | Easy Keto Churros Recipe

Six churros in a glass cup with white parchment paper raft behind them. The glass cup is on a piece of white parchment paper on a plate and there is one churro on the plate with a cup of chocolate sauce behind it.

These keto churros are perfectly crispy on the outside with a tender inside and an irresistible cinnamon sugar flavor. And each serving only has 2.5 NET CARBS! This keto churros recipe has quickly become one of my favorite keto desserts. 




1 Tbsp. (3g) psyllium husk

1 Tbsp. (10g) coconut flour 

1 Cup (110g) almond flour 

2 Tbsp. granular swerve

1 teaspoon guar gum

5 Tbsp. (70g) butter 

1 Cup (240mL) water

1 teaspoon vanilla extract 

1 egg, cold from the fridge

Oil for frying


2 Tbsp. granular swerve

1 teaspoon cinnamon


  1. Mix dry ingredients (psyllium husk, flours, granular swerve, guar gum) in a large bowl.
  2. Add butter and water to a saucepan and bring to boil over medium heat.
  3. Remove from heat and add the mixed dry ingredients to the saucepan. Stir quickly to make a smooth dough (I used a wooden spoon). Place back over the heat and cook for about 2 minutes, stirring constantly.
  4. Set aside for 10 minutes to cool down a bit.
  5. Once cooled add 1 egg and vanilla extract. Mix until completely incorporated and smooth (you can use a hand mixer or spoon, the spoon will just take more time).
  6. Fill the pot you will use for frying with oil, about 2 inches deep. Heat the oil on medium heat for about 4 minutes.
  7. Transfer dough to a piping bag with a rounded star tip. Pipe mixture into preheated oil, about 5-inch long, cut end with a knife.
  8. Fry for about 2 minutes on each side until golden brown.
  9. Remove churros with a slotted spoon to a paper towel-lined plate to absorb some oil.
  10. Combine the granular swerve and cinnamon sugar in a bowl, then pour the mixture on to a plate.
  11. Roll the warm churros in the cinnamon-sugar coating. Serve warm and enjoy!


The scale up function does not change the gram measurements.


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