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Ingredients
  • subheading: FOR THE KETO CHURRO DONUTS:
  • 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 or coconut oil
  • 2 tablespoons Swerve or xylitol*
  • ¼ teaspoon kosher salt
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • subheading: TO GARNISH:
  • grass-fed butter or coconut oil, melted
  • ¼ to ½ cup xylitol 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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