Recipe provides approximately:
Pre heat the vegetable oil in the deep fat fryer to 150˚C.
In a bowl, mix the ground almonds, MCTprocal® and carbohydrate-free baking powder.
Add butter, egg, vanilla essence and sweetener, mix using a spatula until a thick dough consistency.
Fit a 1.5 - 2cm star nozzle to a piping bag.
Fill the piping bag 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.
Cook for 1 minute each side, roll over each churro until golden brown.
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.
Mix sugar-free icing sugar and cinnamon in a bowl and toss the churros in the cinnamon sugar.
Serve with K.YoTM for dipping the churros in.
*approximately 9g of oil is absorbed in cooking process and factored into nutritional content
K.YoTM 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 allergens and other product information.
- Vegetable oil * for deep fat fryer as per manufacturer’s instructions
- 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.YoTM Vanilla
- 10g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
- 1g / 2 pinches Cinnamon, ground
