1/2 Cup Coconut Flour
1/2 Cup Unsweetened Coconut Milk
3/4 Cup Water
2 Tbs Erythritol
2 Tbs Coconut Oil (for mixture)
2 + Tbs Coconut Oil (for pan “frying” purposes)
1 Tbs Cinnamon
1 Tbs Baking Stevia
Combine all ingredients into a bowl.
Snip a corner of a ziploc bag and fill bag with churro batter (if you have a piping bag… then use it!)
Heat 2 tbs of coconut oil (you will need 2 tbs per batch) into a shallow skillet, over medium-high heat.
Pipe two or three strips of batter into oil and cook two to three minutes per side.
Remove from heat, sprinkle with cinnamon/stevia mixture and let cool for a bit.
Dip them in Nutilight and enjoy!!
(WARNING: this recipe makes a lot of churros. If you have no willpower what-so-ever… Half the recipe so you feel a little less guilty when you devour the entire thing!)