Easy-Peasy Grain Free Churros ☁️ gluten free & keto


  1. Carla Burke says:

    Jeebuzzzzz, Paola!!!! Best Christmas gift, EVAHHH!! I constantly crave churros. I knew there had to be a way… I only found your blog, last week, and hasn’t had a chance to really explore, but am making am all-keto appetizer buffet, for tomorrow night. There are only 2 of us, but our family who are coming aren’t doing keto, and we want ALL of us to honestly love what we put on the table. Thank you, for helping make that happen!

  2. Disne says:

    Hi there,
    Love your recipe’s. I read that you can use the pastry for cream puffs & eclairs. Have you or anyone tried this. Thank you

  3. JenS says:

    First of all, let me say these tasted fantastic! However, I did have some trouble with these. I had a hard time getting them to cook all the way. They were wet and seemed to stay wet. Even after I got them to cook up all the way, they seemed a little wet inside. And they never got a crisp texture. I tried cooking them longer and they got more brown. I ended up baking the fried ones to get them to cook fully and then tried baking the others and frying at the end to get the taste right. The pre-fried ones tasted the best, as they got a bit of a carnival grease taste, which was nice. But again, I don’t think they ever lost the moist taste in the center. Did yours get crisp?
    Again, the taste was great, so I’ll prob do it again, but unless you have a hint as to why they didn’t get crispy, I may stick to baking like a donut, where you don’t expect it to get crispy. Any ideas?

    • Paola says:

      Xanthan gum is actually as common as any of the keto and gluten free flours 😉 sold in most supermarkets along the lot! Xylitol is a bit less common, but amazon is a good bet. xo!

  4. Meagan says:

    Okay, so. I lost my piping top I usually use for churros and I was so sad. I had this puny star tip. I decided to try it anyway. I ended up accidentally creating a funnel cake! It was so so good! Now to get the correct size piping top for churros 🤤

  5. Jacky says:

    Omg I loved these churros!! They taste better than regular churros. The only problem Was that they came out soggy? Any suggestion? Thanks

    • Paola says:

      Hi Jacky! That’s awesome to hear! If they were limp/soggy, you probably just needed to cook them longer. These are less crisp than regular churros though as stated in the post (grain free ‘flours’ simply behave differently). But you can always pop them in the oven for 10-15mins to crisp up more xo!

    • Paola says:

      Yes definitely, but they will be slightly different. The ridges also help for the cinnamon ‘sugar’ to stick, but the dough will still work just fine! xo

  6. CobyLyn says:

    I am SO excited to see all the Mexican food recipes!! I’ve missed it the most. I tried a recipe with English cheddar cheese, cream cheese and ground pork rind for taco shells, way too greasy! So looking forward to browsing your recipes!

    I want to make the churros (and donuts!) but am tired of the coconut taste in everything. Can I sub a different flour or use all almond flour with good results?
    Thank you!

  7. 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).


  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. 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!

  10. 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.

  11. 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)

  12. 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!

  13. 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!!

  14. 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

      • Ellen says:

        Hi Paola!

        I just made these and they are fabulous! Just fried 3 4” ones as is just me and if I make more will just eat them. I may use a sl smaller star tip for the next batch as they are a bit bigger then I’d like. But , oh, they are delicious. Thanks so much for this recipe. What is the likelihood of finding the ingredients for these in Puerto Vallarta? Am act considering packing a bag of almond flour, some coconut flour, erythritol, xanthum, psyllium as will have a kitchen there when I go next week and look fwd to doing some cooking with all the wonderful fresh ingredients.
        The pasta dough is in the fridge(tortilla dough minus bak pdr) to be tried tomorrow. The tortillas are a big hit with everyone I have fed them too.
        I am gonna use this churro batter to try and make Danish Aebleskiver, little pingpong size shape pancake balls one cooks in a special pan that looks like an escargot pan. Fingers crossed! Will report back.
        Thanks for all your hard work!

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