Keto Churros Recipe

In a large saucepan over medium-high heat, combine the water, butter, Besti, and sea salt. Bring to a boil.

Turn off heat. Sprinkle (don’t dump) in the xanthan gum. Add the almond flour and protein powder. Stir constantly with a rubber spatula, until a ball of dough forms.

Transfer the mixture to a large bowl. Cool for 10 minutes.

Using a hand mixer, beat in the egg and vanilla.

Transfer the mixture into a piping bag fitted with an extra-large star tip.

Heat oil in a large saucepan over medium heat, or medium-low if using cast iron. (The oil should be about 1 1/2 inches deep.)

Working in batches to avoid crowding the pan, pipe the mixture into the preheated oil, using scissors to cut off the churro strips to about 4 inches long, without letting the pieces touch. Fry until golden, about 1-2 minutes per side.

Transfer to a paper towel lined plate to drain. Let the churros cool for about 2 minutes, until not too hot to handle.

In a medium shallow bowl, stir together Besti and cinnamon for the coating. Roll churros in the cinnamon Besti mixture.