Keto Churro Donut Holes: A Low-Carb Twist on a Classic Treat

Indulge in these delightful Keto Churro Donut Holes, a low-carb version of the classic churro-inspired donuts that are crispy on the outside and soft and tender on the inside. These sweet, cinnamon-coated bites are perfect for any occasion—whether you’re enjoying them with a cup of coffee or serving them at a special gathering. Best of all, they’re completely keto-friendly, making it easy to satisfy your sweet tooth without the guilt!

Ingredients:

For the Donut Holes:

  • 1 ½ cups almond flour – This provides a great low-carb base that mimics traditional flour but without the carbs. It’s rich in healthy fats and fiber.
  • ¼ cup coconut flour – Coconut flour adds structure and helps absorb moisture, which gives these donut holes a more cake-like texture.
  • ¼ cup low-carb sweetener (erythritol or monk fruit) – A sugar substitute that’s keto-approved. Erythritol works great for a light sweetness without spiking blood sugar.
  • 1 tsp baking powder – This helps the donut holes rise and stay light and fluffy.
  • ½ tsp cinnamon – Cinnamon adds a warm flavor and works beautifully with the churro-inspired cinnamon-sugar coating.
  • 1 tsp vanilla extract – For a hint of vanilla flavor that enhances the sweetness.
  • 3 large eggs – Eggs provide structure and help bind the ingredients together, making the donut holes tender and airy.
  • ¼ cup sour cream (or Greek yogurt) – Sour cream keeps the donut holes moist and adds a slight tang, which balances the sweetness.
  • 2 tbsp melted butter – Butter brings richness and enhances the overall flavor.
  • ½ tsp salt – Just a pinch to balance the sweetness and bring out the flavors.
  • Oil for frying (coconut oil or avocado oil) – Choose a stable oil with a high smoke point to fry the donut holes to crispy perfection. Coconut oil adds a slight sweetness, while avocado oil is neutral in flavor.

For the Cinnamon-Sweet Coating:

  • ½ cup powdered erythritol (or your preferred low-carb powdered sweetener) – Powdered sweetener creates that classic, dusted appearance without the carbs.
  • 1 tbsp ground cinnamon – Cinnamon brings that signature churro flavor.

Instructions:

1. Prepare the Dough:

Start by mixing together the dry ingredients. In a medium-sized bowl, combine almond flour, coconut flour, low-carb sweetener, baking powder, salt, and cinnamon. The combination of almond flour and coconut flour provides a balanced texture: almond flour brings richness, while coconut flour absorbs moisture and creates a lighter crumb.

Tip: Sift the coconut flour before mixing to avoid any clumps that could alter the consistency of your dough.

In a separate bowl, whisk together the wet ingredients: eggs, sour cream, melted butter, and vanilla extract. These ingredients ensure the donut holes are moist and flavorful. Slowly add the dry ingredients into the wet mixture, stirring until a thick dough forms.

Consistency Check: The dough should be thick enough to roll into balls. If it’s too sticky, add a bit more almond flour; if it’s too dry, mix in a small amount of sour cream or a splash of water.

2. Shape and Fry the Donut Holes:

Heat your oil to 350°F (175°C) in a deep fryer or a large saucepan. The oil temperature is crucial to ensure that the donut holes cook evenly—too low, and they’ll absorb too much oil, too high, and they’ll burn without cooking through.

Shape the Dough: Use a small cookie scoop or a tablespoon to portion the dough. Roll each portion into small, even-sized balls (about the size of a golf ball). Fry the donut holes in batches to avoid overcrowding, which can lower the oil temperature and lead to uneven cooking.

Frying Time: Fry for about 2-3 minutes per batch, or until golden brown on all sides. Use a slotted spoon to gently turn them if needed. Once fried, transfer the donut holes to a paper towel-lined plate to drain the excess oil.

3. Coat the Donut Holes:

While the donut holes are still warm, toss them in the cinnamon-sweet coating. To make the coating, simply mix powdered erythritol and ground cinnamon in a shallow bowl. Roll each donut hole until fully coated, giving them that irresistible churro look and flavor.

Tip: Coat the donut holes while they’re warm to ensure the sweetener sticks well. If they cool too much, the coating may not adhere as well.

4. Serve and Enjoy:

Once coated, your Keto Churro Donut Holes are ready to enjoy! Serve them warm for the ultimate soft and gooey center with a crisp exterior. They pair perfectly with coffee or tea for a cozy treat, or you can serve them as a dessert at your next get-together.

Optional Dip: For an extra indulgent touch, serve with a low-carb chocolate or caramel sauce for dipping.

5. Storage:

If you have any leftovers (though we doubt it!), store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or air fryer for a few seconds to restore their warmth and softness.

Nutrition Information (per serving, assuming 12 servings):

  • Calories: 120
  • Fat: 10g
  • Protein: 4g
  • Total Carbs: 5g
  • Fiber: 2g
  • Net Carbs: 3g

Tips for Perfect Donut Holes:

  • Oil Temperature: Use a thermometer to maintain the correct oil temperature while frying. Too low will result in greasy donut holes, while too high can cause them to burn before cooking through.
  • Make Ahead: You can prepare the dough ahead of time and store it in the fridge for up to 24 hours before frying. Just let it come to room temperature before frying.
  • Baking Option: If you prefer a baked version, you can bake these donut holes at 350°F (175°C) for 12-15 minutes or until golden brown. They won’t be as crispy but will still taste amazing!

These Keto Churro Donut Holes are the perfect way to enjoy a classic churro treat without breaking your low-carb lifestyle.