Churros with Chocolate Sauce

Churros are a beloved Spanish and Latin American snack food. They’re crispy, golden-brown fried dough pastries that are often dusted with cinnamon sugar and served with a chocolate dipping sauce. 

However, traditional churro recipes often include refined sugar and wheat flour, which have to be avoided by people managing diabetes. So instead, this diabetic-friendly version uses almond flour and natural sweeteners such as allulose or monk fruit extract. This makes it a safer and healthier option for those watching their blood sugar levels.

This diabetic-friendly churro recipe is perfect for family gatherings, dinner parties, or as a sweet treat to enjoy with loved ones. So go ahead and savor the authentic taste of this classic Spanish and Latin American snack food, knowing that you’re making a smart choice for your health and well-being.

Ingredients

For the churros:

– 1 cup almond flour

– 1/4 cup coconut flour

– 1/4 cup allulose or monk fruit sweetener

– 1 tsp ground cinnamon

– 1/4 tsp salt

– 1 cup water

– 1/4 cup unsalted butter

– 2 large eggs

– 1 tsp vanilla extract

– Coconut oil for frying

For the chocolate sauce:

– 1/2 cup unsweetened almond milk

– 1/4 cup heavy cream

– 1/4 cup allulose or monk fruit sweetener

– 1/3 cup unsweetened cocoa powder

– 1 tsp vanilla extract

– Pinch of salt

Instructions

1. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt for the churros.

2. In a saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour mixture until a dough forms.

3. Allow the dough to cool slightly, then beat in the eggs one at a time, followed by the vanilla extract.

4. Transfer the dough to a piping bag fitted with a large star tip.

5. Heat the coconut oil in a deep skillet or pot to 350°F (175°C).

6. Pipe the churro dough into the hot oil in 4-inch lengths, using scissors to cut the dough from the piping bag. Fry the churros for 2-3 minutes on each side, or until golden brown.

7. Remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.

8. To make the chocolate sauce, combine the almond milk, heavy cream, sweetener, cocoa powder, vanilla extract, and salt in a saucepan. Whisk over medium heat until the mixture is smooth and thickened.

9. Serve the warm churros with the chocolate sauce for dipping.