by Maya Last Updated on 35 Comments
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These classic Paleo Mexican Churros are deliciously crunchy and sweet. The perfect dessert for Cinco de Mayo!
I’m just going to go ahead and apologize for all the Mexican recipe that are coming your way. Out of the next few weeks I think they’re maybe 3 recipes that aren’t Mexican. Cinco de Mayo here we come. Hopefully you love Mexican food as much as I do in which case you’ll be pretty happy in the coming weeks.
When I set out to make Churros I was worried about the consistency of the dough. Paleo bread doesn’t really give you that crunchy outside but soft chewy middle. I experimented with a few different ratios of flour and believe I’ve come up with the perfect blend for these Paleo Churros. They’ve got that classic crunch and the middle is soft chewy and overall what dreams are made of.
We ate this whole batch of churros in five minutes!
After frying up the Churros I tossed them in a coconut sugar cinnamon mixture. They would also be fantastic dipped in chocolate.
RECIPE CARD
Paleo Mexican Churros
These classic Paleo Mexican Churros are deliciously crunchy and sweet. The perfect dessert for Cinco de Mayo!
Course Dessert, Snack
Cuisine Spanish
Keyword delicious, traditional
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2 servings
★ Review Print
Ingredients
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- 1/2 cup ghee
- 1 cup water
- Pinch sea salt
- 1 cup blanched almond flour
- 3/4 cup tapioca flour
- 1/2 teaspoon paleo baking powder
- 3 large eggs beaten
- coconut oil for frying
- 1 cup coconut sugar
- 1 tablespoon cinnamon
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
In a large pan over medium heat bring the ghee and water to a boil. Right when the ghee has melted and the water is boiling remove from heat and add in the almond flour, tapioca flour, and baking powder. Mix with a wooden spoon until the batter is smooth and has formed a ball of dough. Let cool.
In a stand mixer beat the eggs on medium until fluffy. Not enough to form peak but just enough to lighten them up a bit. Fitted with the paddle attachment add the dough to the eggs in increments. When the batter is thick and shiny cover the bowl and let it rest 30 minutes.
In a large deep pot (I use my dutch oven) heat the oil to 375.
While the oil is heating give the coconut sugar and cinnamon a whirl in your food processor to ground up the sugar a bit. You want it to be very fine.
Fill a pastry bag with a 1/2 inch star tip with the batter. Add the churros to the oil a few at a time. You want them to be about the length of a finger or a little longer. Don't overcrowd the pan.
Fry for about 45 seconds on each side or until golden. Remove and drain on paper towels. Dust with the cinnamon sugar and serve.
Recipe Notes
Adapted from Death by Burrito
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Reader Interactions
Nicole
ReplyWhat is the best way to store them?
Katie Hale
ReplyThey can be stored at room temperature in an airtight container for 3 to 4 days. You can also refrigerate them for up to 1 week.
Nadine
ReplyWhat could I use for a replacement for eggs?
micka
Replybonjour,
peut on remplacer le sucre de coco par du miel ou de la stévia?
Merci
Lauren
ReplySalut,
si vous pouvez trouver du miel granulé qui fonctionnerait très bien. Puisque le sucre de noix de coco est juste pour épousseter vous pourriez même le laisser outre et juste employer la cannelle ou un autre produit de sucre granulé (érable, sucre de canne organique régulier, etc.). Je ne sais pas si granulé stevia est une chose puisqu’il n’est pas quelque chose que j’utilise dans ma cuisine. J’espère que ça aide!
Bonnie
ReplyHi,
I don’t fry things at all in deep oil, but this is one recipe that may inspire me to try it. How deep should the oil be? I would guess a 1/2 inch might do ok if they float and by the sound of it they do.
I’ve never had genuinely good churro and the one time I tried it they were from a freezer which is really quite offensive. I’m so excited to try this since I have it all here.
Lauren
ReplyHi Bonnie! They do float so depending on what sort of pan you’re using you could need more or less. Let me know how they turn out!
Bonnie
ReplySweet! This is exciting! I am sitting here late at night craving the would-be creations and regretting not having more time on my hands.
I don’t have icing tips, and I looked into buying one. It would be rather cheap, but I was brainstorming other ways around it because so many recipes send me running to buy whatever kitchen gadget and I’m trying to cut back. Some people manage to cut the end of a piping bag in the star shape, but if I could somehow make that work with a ziploc it would be wonderful. Then from there I thought ‘Why do they have to be that shape anyway?’ My crazy plan is to pipe from a ziploc through a roughly 1- inch hole and snip/slice it as it comes through to creat donut hole/dumpling type churros. Since you’re the pro, can you tell me if this would be a fail?
Lauren
ReplyThey don’t have to be a certain shape! You can use a ziploc bag and cut a star shape or simply snip it off and give it a go. Donut hole shapes sound fun!
Emily
ReplyHi! I just tried this recipe and I loved it. I never made churros before so I found it hard to make a decent looking shape (they all turned out to look like turds). But this recipe is very delicious, I can totally taste the almond. I wonder if you can bake it instead and still keep the crunchy outer texture .
Lauren
ReplyHi Emily! I’m so glad you loved them! Yeah, it takes a while to get the hang of shaping them (I’m not even that great, I just photographed the best ones!) I don’t think baking them would work. The batter would just spread since it would get that flash fry that it does with oil.
Amy
ReplyI have missed Mexican food the most since going paleo! You are my hero! PLEASE KEEP THE MEXICAN RECIPES COMING!
Lauren
ReplyHa! You’re making my day! I’ll definitely keep them coming! It’s mostly what our day to day meals consist of!
Dominique @ perchancetocook.com
ReplyThese look fantastic! Reminds me of Barcelona… 🙂 Can’t believe these are Paleo, amazing!!
Lauren
ReplyThanks so much Dominique!
Allyson
ReplyPaleo churros?!! what sorcery is that? WANT
Lauren
ReplyThe wickedly cool kind 🙂 Thanks for stopping by!
Aquasan
Replycrispy looking curros! nice.
Ohmydish
ReplyWe sure do love Mexican food! Churros are one of our todo items still, yours look so delicious!
Lauren
ReplyThanks so much!
Josie
ReplyLove churros! Can’t wait to serve these for Cinco de Mayo!! 🙂
Alyssa @ Simply Quinoa
ReplyWHAAAAAT!? These are incredible! I’ve been gluten-free for nearly 5 years now and miss my churros so much. I’ve GOT to try these. Thanks for sharing girl!
Lauren
ReplyI’m so glad you love them! They’re the bomb. Let me know if you try them!
Chrisy @ Homemade Hooplah
ReplyChurros at home? This solves like 90% of my dessert cravings lately. Love that they’re paleo, too 😀
Becky Winkler (A Calculated Whisk)
ReplyWhat?? I am so excited about this. I have all the ingredients already!!!
Lauren
Replyhahah! I’m so glad..let me know if you make them!
Matt
ReplyThese are amazing, my sons would go crazy for them!
Lauren
ReplyThanks Matt! They’re definitely now something you could just eat one of!
Stephanie Stuart
ReplyWow! I know what a feat of strength it is to create something like this with Paleo ingredients! My hat tips to you lady! Great recipe!
Lauren
ReplyThanks SO much Stephanie!
heather @french press
Replyoh how I love churros! these look SO good
Christine from Cook the Story
ReplyChurros are great as is, but I love that you made them Paleo.
Nutmeg Nanny
ReplyThese churros are so delicious looking! I would totally dip mine in some chocolate 🙂
Lauren
ReplyYou can never go wrong with chocolate!
Judy@ImBoredLetsGo
ReplyCan never have enough Mexican food in my book! These look delicious…would love one right now!
