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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!)

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