Keto Churros With Sugar-Free Dipping Sauce – Crispy, Comforting, and Low-Carb

Craving something warm, crispy, and cinnamon-kissed without breaking your low-carb goals? These keto churros bring all the street-fair fun to your kitchen, minus the sugar crash. They’re golden on the outside, tender inside, and roll beautifully in a sweet cinnamon “sugar” finish.

Pair them with a silky, sugar-free chocolate or caramel-style dip, and you’ve got a dessert that feels indulgent but fits your macros. Simple ingredients, straightforward steps, and a big payoff.

Why This Recipe Works

• Low-carb flour combo: Almond flour gives body and richness, while a touch of coconut flour helps with structure so the churros hold their shape.
• Cheater churro method: This dough echoes a choux-style batter but without gluten or real flour. The eggs create lift and a tender bite.
• High-heat frying: Quick frying at the right temperature makes them crisp outside while keeping the inside soft.
• Perfect sweeteners: Erythritol or allulose give that classic “sugary” finish without spiking blood sugar.
• Flexible dipping sauce: Make chocolate or caramel-style sauce, both sugar-free and lush.

Shopping List

• For the churros:
• Almond flour
• Coconut flour
• Unsalted butter
• Water
• Granulated erythritol or allulose (for the coating)
• Powdered erythritol or allulose (optional for finer texture)
• Ground cinnamon
• Eggs
• Vanilla extract
• Pinch of salt
• Avocado oil or light olive oil (for frying)
• For the chocolate dipping sauce:
• Unsweetened baking chocolate or sugar-free chocolate chips
• Heavy cream or full-fat coconut milk
• Powdered erythritol or allulose
• Vanilla extract
• Pinch of salt
• Optional caramel-style dip:
• Butter
• Heavy cream
• Allulose (preferred for better caramelization)
• Vanilla extract
• Pinch of salt

Instructions

1. Set up your coating: In a shallow dish, mix 1/3 cup granulated sweetener with 1–2 teaspoons ground cinnamon.

   Set aside.

2. Heat the oil: In a heavy pot, pour oil to about 1.5 inches deep. Bring to 350–365°F (175–185°C) over medium heat. Use a thermometer for accuracy.
3. Make the dough base: In a medium saucepan, add 1/2 cup water, 4 tablespoons butter, 2 tablespoons granulated sweetener, a pinch of salt, and 1 teaspoon vanilla.

   Heat until the butter melts and mixture simmers.

4. Add the flours: Reduce heat to low. Stir in 1 cup almond flour and 2 tablespoons coconut flour. Mix vigorously until a thick dough forms and pulls away from the pan, about 1–2 minutes.
5. Cool slightly: Transfer the dough to a bowl and let cool for 3–4 minutes so it doesn’t scramble the eggs.
6. Beat in the eggs: Add 2 large eggs, one at a time, mixing well after each.

   The dough will look split at first—keep mixing until smooth and pipeable.

7. Prepare to pipe: Scoop the dough into a piping bag fitted with a large open star tip. If you don’t have one, use a sturdy zip-top bag and snip a corner; ridges help with classic texture, but it still works without.
8. Test the oil: Pipe a small strip of dough into the hot oil. It should sizzle and float after a few seconds.

   Adjust heat to stay in the 350–365°F range.

9. Fry the churros: Pipe 4–6-inch lengths directly into the oil, cutting with scissors for clean edges. Fry 2–3 minutes per side until deep golden. Do not overcrowd.
10. Drain and coat: Remove with a slotted spoon, drain briefly on a wire rack or paper towels, then roll warm churros in the cinnamon sweetener.

    Work in batches.

11. Make chocolate sauce: Warm 1/2 cup heavy cream in a small pan until steaming. Remove from heat and stir in 3 ounces chopped unsweetened chocolate or sugar-free chips, 2–3 tablespoons powdered sweetener, 1/2 teaspoon vanilla, and a pinch of salt until glossy.
12. Optional caramel-style sauce: In a small saucepan, heat 3 tablespoons butter and 1/3 cup allulose over medium, stirring until melted and lightly amber. Whisk in 1/2 cup heavy cream carefully (it will bubble), simmer 1–2 minutes to thicken, and finish with a pinch of salt and 1/2 teaspoon vanilla.
13. Serve: Enjoy churros warm with your sauce of choice.

    If the sauce thickens, rewarm gently.

Storage Instructions

• Short-term: Best eaten fresh. If needed, store cooled churros in an airtight container at room temperature for 1 day.
• Fridge: Keep in a sealed container up to 3 days. Re-crisp in a 375°F (190°C) oven or air fryer for 4–6 minutes.
• Freezer: Freeze on a sheet tray, then transfer to a freezer bag for up to 2 months.

  Reheat from frozen in the oven or air fryer until hot and crisp, then re-roll in cinnamon sweetener if needed.

• Sauces: Refrigerate up to 1 week. Reheat gently over low heat with a splash of cream if too thick.

Why This is Good for You

• Lower carb load: Almond and coconut flours keep net carbs down, supporting ketogenic and low-carb goals.
• Better fats: Butter and heavy cream provide satisfying fats that help keep you full.
• No refined sugar: Using erythritol or allulose reduces blood sugar swings and helps curb cravings.
• Portion control: The richness makes smaller servings more satisfying, helping you stay on track without feeling deprived.

What Not to Do

• Don’t skip the thermometer: Too-cool oil makes greasy churros; too-hot oil burns the outside before the inside sets.
• Don’t add eggs to hot dough: You’ll end up with scrambled egg bits. Let the dough cool a few minutes first.
• Don’t over-pack the pot: Overcrowding drops the oil temperature and ruins the crispness.
• Don’t use only almond flour: Without a bit of coconut flour, the churros can be too soft and lose shape.
• Don’t coat when cold: The cinnamon sweetener sticks best when the churros are still warm.

Variations You Can Try

• Citrus twist: Add 1 teaspoon orange zest to the dough and a dash to the coating.
• Pumpkin spice: Swap cinnamon for pumpkin spice in the coating and add 1/2 teaspoon to the dough.
• Maple “caramel” dip: Add a few drops of maple extract to the caramel-style sauce for a cozy flavor.
• Churro bites: Pipe shorter lengths and fry as bite-size pieces—perfect for parties.
• Air fryer option: Pipe onto parchment strips, mist lightly with avocado oil, and air fry at 375°F (190°C) for 8–12 minutes, flipping once.

  They’ll be slightly less crisp but still tasty.

FAQ

Can I bake the churros instead of frying?

Yes. Pipe onto a parchment-lined baking sheet, brush or spray with oil, and bake at 400°F (205°C) for about 12–16 minutes until golden. They won’t be quite as crisp as fried, but the texture is still good.

Which sweetener is best for coating?

Erythritol gives a classic granular crunch.

Allulose melts more and can feel softer. A 50/50 blend works beautifully and reduces cooling aftertaste.

My dough is too thick to pipe. What can I do?

Beat in 1–2 teaspoons of water or cream to loosen it slightly.

It should be thick but smooth enough to push through a large tip.

How do I prevent the churros from falling apart in the oil?

Make sure the oil is hot enough and the dough is mixed thoroughly. Pipe directly into the oil and avoid moving them too soon. Let the bottom set before turning.

Can I make the dough ahead of time?

Yes.

Keep the dough in the fridge for up to 24 hours. Bring to room temp for 20–30 minutes and beat briefly before piping to restore smoothness.

What oil is best for frying?

Use oils with a high smoke point and neutral flavor, like avocado oil or light olive oil. They handle the heat well and won’t overpower the churros.

How do I calculate macros?

Add up the macros for your specific brands of almond flour, sweeteners, and oils.

Portion by weight or number of pieces. Net carbs are total carbs minus fiber and sugar alcohols (if applicable for your tracking method).

Wrapping Up

Keto churros deliver all the comfort of the classic treat without the sugar rush. With a crisp exterior, a tender middle, and that cinnamon “sugar” finish, they’re a win for dessert or a weekend treat.

Pair with a sugar-free chocolate or caramel-style dip and enjoy—no compromise, just pure satisfaction.