Churros patisserie Spanish Keto recipes.  From what I used to make Spanish patongo, a typical dessert recipe , although delicious, but eating a lot and fearing fat. It would be nice if transformed into ketone. Jar.com offers you how to make churros. 

Churros ingredients (approx. 14 pieces)

• 30 g butter
• 30 ml water
• Erythritol 60g (sweetener as sugar substitute)
• Almond Flour 70 g
• 20 grams of coconut flour
• 1 tbsp Psyllium Husk
• 2 eggs

Cinnamon powder ingredients

• 1/2 tablespoon erythritol
• 1 tablespoon cinnamon

Chocolate sauce ingredients

• 20 grams of dark chocolate
• 10 g butter

Instrcutions

•      Melt the butter with water. And Erythritol together Stir to melt and boil, then lift off.
•      Mix the almond flour, coconut flour and xylium husk together in a mixing bowl.
•      Pour the still hot butter mixture into the dry mixing bowl.
•      Hurry to mix the ingredients.
•      Add eggs and beat them to combine.
•      Let the dough set aside for 5-10 minutes.
•      while waiting for the dough to rest Cut the wax paper to the desired size. And put the dough into a piping bag

•      Squeeze the batter onto the pre-cut wax paper.
•      Sort them into the fryer rack, heat it at 180 degrees Celsius for about 15 minutes.
•     When finished baking, it will look like this. The resulting color will be much darker depending on the color of the Psychedelium Husk. Let it cool for a while.

•      Making cinnamon powder by mixing erythritol and cinnamon powder together.
•      Mix the churros that have been thoroughly mixed with cinnamon powder.
•      Make the chocolate sauce by melting the butter and chocolate in the microwave.
•      Ready to serve. Churros, this recipe has been chilled for 3 days, it is still delicious. Plus the taste is crunchier than when it was still hot. How do you try it?