Churros patisserie Spanish Keto recipes

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   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. offers you how to make churros. 

Churros patisserie

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


  •      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?