Easy-Peasy Grain Free Churros ☁️ gluten free & keto


  1. Carla S. says:

    WHAT?!! They look like real churros?!!! I cannot wait to make these! Maybe for valentines day!!

  2. Ellen says:

    Am just on Isla Holbox in Mexico and having to sadly bypass the Churro stand in the village square. Cannot wait to make these when I get home! Otherwise lowcarbing is pretty easy with ceviche, guacamole ( with cucumber rounds); lots of suuuper fresh fish😉, salads, nuts,seeds, cheese, olive oil.
    What are your thoughts on using this choux pastry to bake with eg to make cream puffs or profiteroles?

    • Paola says:

      Hi Ellen! Holbox is SO beautiful!! And I get you, no struggle at all to stay keto with all that good food! ENJOY!

      And yes, I’m experimenting a bunch with this choux pastry and it’ll be excellent for puffs, profiteroles and eclairs alike (plus a few other more unexpected surprises!). I have found though that when baked (and keep in mind that I’m still testing) it works best with 1 tablespoon less of coconut flour (so 3 tbs rather than 1/4 cup). The loser dough helps them puff up more. Hope you enjoy! xo

  3. Jennifer says:

    Oh Paola, I went to pastry school and thought I would never be able to really bake the things I liked again! I am going to try the choux for eclairs and see how they turn out! Thank you from the bottom of my tummy!

    • Paola says:

      It’s my absolute pleasure Jennifer! I’m VERY excited about this choux as I can see quite a few possibilities already. If you’re testing it for eclairs, I have found though that when baked (and keep in mind that I’m still testing) it works better with 1 tablespoon less of coconut flour (so 3 tbs rather than 1/4 cup). The loser dough helps them puff up more. xo and hope you enjoy!!

  4. Mary Anne Stein says:

    The wonderful thing with gnom-gnom is that when I think I cannot get wow-ed any more, you come out with something like this and the wow-ing starts all over again! Cannot wait to make these Paola thank you!

  5. Bev says:

    These are so goood!! Taste like the real thing. Am going to try cream puffs with the dough. Am never disappointed with your recipes. Keep up the good work.

    • Paola says:

      So exciting you made them already! AND that they turned out so well! Thanks for reporting back Bev, and hope you continue enjoying the recipes xo!

    • Paola says:

      Oh and if you do go for the cream puffs, please report back! I’m working on a version myself (I’ve noticed so far that it works best with a wetter dough)

  6. Bev says:

    My dough was wetter than what I thought you said it would be. I let dough cool , put in food processor to incorporate eggs (that is how I have always made it for cream puffs with regular dough. Might add more sweeteners and less salt. But so thrilled with it..not changing anything else for first try.

  7. Wendy says:

    Omg! I’m so excited about this recipe!! I love everything I’ve made from your recipes. I would really love to see you come up with a way to make a real cream puff pastry that would bake up and then be able to get filled with a great cream mixture. It’s the one recipe I’ve been trying to find since starting my Ketogenic lifestyle. Thank you for amazing recipes. They’ve changed my life.

    • Paola says:

      Hi Wendy! That’s so wonderful to hear, glad you’re enjoying the recipes!! I’m working on the cream puffs (and from the looks of it a few other readers are working on it too!). I still haven’t been able to get them properly puffy, but during the trials I’ve found that the dough will work great for a bunch other things too! 🙂 xo!

  8. Laura Aguilar-Rogers says:

    Is there a Keto chocolate and caramel sauce recipe to pair with it coming soon?

    I’m so excited to try this! No more late night trips to my favorite restaurant for churros!!!

    • Paola says:

      Laura you literally made me crack up because I just finished perfecting a recipe for caramel (very much like proper Mexican cajeta!), which will be perfect for the churros. Will likely be up sometime next week 😉 xo!

  9. Lauren Bourn says:

    You sound very adamant on sticking to the recipe, but what are your thoughts on dairy/vegan substitutes? I imagine vegan butter would be easy, but what would I want to look for in an egg substitute? I usually use chickpea brine, but it can be a little liquidy. Ive heard that chia paste can have a little thicker consistency. Which would be best for the dough?

    • Paola says:

      Hi Lauren! Sticking to the flours is paramount, but you can do certain modifications to the other ingredients. The butter yes can be easily substituted by either coconut oil or vegan butter.

      The eggs, however, cannot be substituted if you want the ‘same’ results. Chia eggs will give it a denser structure, etc. I’ve not tried chickpea brine etc as I follow a grain free diet. But just keep in mind that (at least from my experience) there really is no perfect sub for eggs in gluten free baking (and eggs are particularly important to provide structure in choux pastries).


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