Protein Churros (Sugar-Free & Gluten-Free)

Welcome! Welcome to a recipe that took an ocean of disasters to get right. I should have catalogued all my failed attempts for your perusal but alas, shame and frustration prevented me from pushing down the trigger and shooting scene after scene of my churro-making saga. You should seen them though: the burnt-to-death ones, the painfully soft ones, the deformed ones and the ones that completely fell apart. I did take a photo of the tiny ones but I did because I knew they would be the last failed attempt before I reached a level of success. I knew because they tasted delicious and the flavor was right, it was just the nozzle and a minor tweak in the batter that made them as shrunken as they were. But alas, enough introductory yadiyadiya, let me give you this recipe:


1/2 cup sweet potato flour (see note 1 for more on this and subs)
1/2 cup vanilla pea protein powder (see note 2 for subs)
3 tablespoons liquid egg whites
2 tablespoons cartoned coconut milk (could sub with almond milk or regular cow’s)
2 tablespoons xylitol
1 tablespoon granulated stevia
4 tablespoons coconut oil


1. Melt the coconut oil. Once it’s melted, mix it in with the rest of the ingredients in a big bowl.

2. Mix the dough with your hands until it holds together.

3. Stick the dough in a piping back with a medium/large open star nozzle on it (see note 3 below for more on this).

4. Heat up a nonstick pan with a tiny bit  of PAM, low-calorie spray or 1/2 tsp of coconut oil. You don’t want a lot though, just enough to ensure the pan is properly nonstick.

5. Press out your churro shapes out of the piping bag and fry them on the pan (make sure the pan is set to low heat so as to prevent the churros from burning – you just want to cook them through and toast them up a bit).

6. Move the churros around with your hands so all sides cook evenly.

7. Once they’re all cooked, move them to a plate and cover them in granulated stevia. You could use some cinnamon too!

8. Once they’re ready, dip them in a cup of chocolate or some coffee like I did here. The result is…UNNNNGH!

Macros per Churro (out of 8): N/A

Note 1: If you don’t have or don’t want to get sweet potato flour, go ahead and substitute it with oat flour. I’m sure it’ll work just as well and might actually work better! Because my churros had a slight ‘sweet-potatoness to them’ which I thought was really nice but, well, that’s probably because I adore sweet potatoes.

Note 2: If you want to sub the vanilla pea protein powder (because you can’t get it or can’t be bothered getting it), try this recipe using casein or rice protein powder. I can’t promise you it’ll work 100% because I haven’t tried it but if you’re feeling experimental, go for it. The worst that can happen is that they’ll end up with weird-looking broken-up pieces of a pancake’s cousin but they’ll taste delicious so hey :-) You can also use unflavored pea protein powder.

Note 3: One of the biggest mistakes I made while making my churros was trying to make them with the wrong piping nozzle. I kept making tiny churros as a result and then I realized I’d been a buffoon because my nozzle wasn’t right. So I went out and bought an open star nozzle (which is what you see in the pic above).

Important PS: I’m migrating to the new website this weekend (!!!!!!!!) It’ll still be at, it’ll just look COMPLETELY different. I’ve been working on it for MONTHS and just putting the finishing touches on it now. Warahooooooooo :-))))))))

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