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Ingredients
  • subheading: FOR THE KETO CHURROS:
  • 64 g almond flour
  • 28 g coconut flour
  • 1 tablespoon psyllium husk ground
  • 1 teaspoon xanthan gum
  • 240 ml water
  • 57 g grass-fed butter
  • 2 tablespoons erythritol or xylitol*
  • ¼ teaspoon kosher salt
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 30 g mozzarella for extra crispness, see notes**
  • coconut oil or lard for frying
  • subheading: TO GARNISH:
  • ¼ to ½ cup xylitol allulose, or sweetener of choice, to taste
  • 1 to 2 teaspoons ground cinnamon we use 2
  • chocolate sauce optional
  • subheading: SPECIAL EQUIPMENT:
  • pastry bag
  • star tip such as Ateco #824
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