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Chocolate Churros

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  • 3.1:1 Ratio
  • RECIPE MAKES: 2 portions (3 churros per portion)
  • PREP TIME: 10 minutes
  • COOK TIME: 2-3 minutes

This recipe makes 2 portions (6 churros) , 1 portion (3 churros ) contains:

Total Fat

Step 1

Pre heat the vegetable oil in the deep fat fryer to 150˚C.

Step 2

In a bowl, mix the ground almonds, MCTprocal® and carbohydrate-free baking powder.

Step 3

Add butter, egg, vanilla essence and sweetener, mix using a spatula until a thick dough consistency.

Step 4

Fit a 1.5 – 2cm wide star nozzle to a piping bag.

Step 5

Fill with the dough, pipe 6 strips, 8cm long directly into the deep fat fryer, snipping off each dough strip with a pair of kitchen scissors.

Step 6

Cook for 1 minute each side, roll over each churro until golden brown.

Step 7

Line a baking tray with kitchen roll, remove each churro from the fryer with a slotted spoon to drain the oil, place on the tray to cool.

Step 8

Mix sugar-free icing sugar and cinnamon in a bowl and toss the churros in the cinnamon sugar.

Step 9

Serve with K.Yo™ for dipping the churros in.

K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • As per manufacturer’s instructions: Vegetable oil * for deep fat fryer
  • 12g Ground almonds
  • 20g MCTprocal®
  • 0.5g Carbohydrate-free baking powder e.g. Barkat
  • 10g Butter, melted
  • 16g Egg, beaten
  • 2 drops Vanilla essence
  • 2 drops Liquid sweetener e.g. Hermasetas
  • 50g K.Yo™ Chocolate
  • 10g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
  • 1g / 2 pinches Cinnamon, ground
  • *approximately 9g of oil is absorbed in cooking process and factored into nutritional content