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.