July 1, 2016




1/2 Cup Coconut Flour
1/2 Cup Unsweetened Coconut Milk
3/4 Cup Water
2 Eggs
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!)

Share on Facebook
Share on Twitter
Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

March 7, 2017

December 31, 2016

September 22, 2016