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Keto Churros with Chocolate Dipping Sauce

4.9 stars, average of 337 ratings

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I’ll be honest with you all; I didn’t think that I was going to be able to pull this keto recipe off.

I tried creating a low-carb choux pastry alternative to make these keto churros in a more traditional fashion, but it was a dismal failure.

Then I was making a sweet fathead dough for a different dish and I looked at the leftover scraps, and thought “Hmmmmm...” I tried rolling them into sticks and deep frying them and got so excited.

I tweaked the recipe by adding an extra egg and some baking powder. These low-carb, grain-free and sugar-free churros can be either crispy and crunchy or soft and fluffy, depending on how long you cook them.

I like crunchy so that’s what I did the most of but tried out some soft and fluffy too… in the name of quality control, of course. Enjoy!

Hands-on Overall

Serving size churro with dipping sauce

Allergy information for Keto Churros with Chocolate Dipping Sauce

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, churro with dipping sauce)

Net carbs1.3 grams
Protein2.4 grams
Fat8.5 grams
Calories90 kcal
Calories from carbs 6%, protein 10%, fat 84%
Total carbs1.8 gramsFiber0.5 gramsSugars0.7 gramsSaturated fat4.6 gramsSodium68 mg(3% RDA)Magnesium16 mg(4% RDA)Potassium56 mg(3% EMR)

Ingredients (makes 40 churros)

  • 1 1/2 cups shredded mozzarella (170 g/ 6 oz) - use low-moisture, part-skim, shredded mozzarella cheese; not fresh mozzarella.
  • 3 level tbsp cream cheese (45 g/ 1.6 oz)
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 2 large eggs
  • 1 tbsp granulated Erythritol or Swerve (10 g/ 0.4 oz)
  • 1/4 tsp pumpkin pie spice or cinnamon
  • 2 tsp gluten-free baking powder
  • enough virgin coconut oil or ghee for frying
Chocolate Sauce:


  1. Heat your oil of choice (I use coconut but you can use ghee) in a deep pan.
    Keto Churros with Chocolate Dipping Sauce
  2. Meanwhile, place mozzarella and cream cheese in a bowl and microwave on high for 1 minute. Remove and stir, then microwave again for a further 30 seconds.
    Keto Churros with Chocolate Dipping Sauce
  3. Sift almond flour, baking powder and pumpkin spice together. Add to the melted mixture along with the eggs and the Swerve.
  4. Mix well and spoon into a piping bag fitted with an open star piping nozzle (although a plain round one works nicely too).
    Keto Churros with Chocolate Dipping Sauce
  5. Pipe lines of dough, about 10 cm/ 4 inches long, into the hot oil and cook for a few minutes until golden. Flip them over so that they brown evenly, and then remove with a slotted spoon and drain on a paper towel.
    Keto Churros with Chocolate Dipping Sauce
  6. Mix the Erythritol and cinnamon together on a tray. Toss the churros in the cinnamon mix. Instead of Erythritol you can also use granulated Swerve or Xylitol (if you can tolerate it).
    Keto Churros with Chocolate Dipping Sauce
  7. Place the chocolate sauce ingredients into a small saucepan over medium heat, stirring constantly until melted and smooth. This sauce is a bit thin, but so good!
    Keto Churros with Chocolate Dipping Sauce
  8. Store in an airtight container for up to 3 days.
    Keto Churros with Chocolate Dipping Sauce
  9. These low-carb churros will soften over time. Eat them fresh and warm for the best churros experience.
    Note: Nutrition facts (fat from frying oil) are estimated. Keto Churros with Chocolate Dipping Sauce

Ingredient nutritional breakdown (per serving, churro with dipping sauce)

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

can this be baked? Instead of fried??

You could bake these although the result won't be the same as churros are typically fried 😊 The shape won't hold as well and they won't have the same crunch. I bet they will still be tasty though! You will just need to brush them with some ghee before you add the coating so it sticks to them.

Hello, I was just wondering if it's possible to freeze these before baking or frying for later use? 😊

Hi Chloe, I think you should be able to freeze these. I'd first pipe the shapes and then freeze on a tray that can fir in the freezer, then place in a freezer bag and have them ready tor frying. I'd let them defrost before frying.

So I was so excited to try these!
Failed miserably..
Followed everything, weighed the ingredients out exactly. But they kept falling apart when I fried them. Tried all sorts of temperatures and added so much more almond flour to thicken but they still fell apart.

I'm so sorry Avi, that must have been so disappointing! I think I may know why this happened because it happened to me before with a similar recipe. Did you by any chance use any other mozzarella that the shredded low-moisture one? I once used a whole block of pizza-style mozzarella that I grated but it was too moist and the dough kept falling apart. You really need that shredded low moisture type. I hope this helps!

Hi there! This sounds delicious! I was wondering if you could bake these in the oven rather than frying them?

Hi Liz, you could do that! I'd brush them with some ghee or coconut oil and bake at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional) until golden (about 10-12 minutes?).