Chorizo-Infused Churros

These Chorizo-Infused Churros blend spicy chorizo with a crispy, low-carb churro shell and a hint of sweetness. Perfect for a healthy indulgence, it’s an easy recipe that combines savory and sweet in a unique, flavorful dessert treat.

Why You’ll Love This Recipe

These chorizo-infused churros are a bold, healthy dessert that fuses the spicy, savory kick of chorizo with a light, low-carb churro shell, finished with a subtle sweet coating. Perfect for keto or adventurous palates, they’re easy to make and ideal for parties or snacking. Packed with protein and flavor, they offer a guilt-free indulgence with a creative savory-sweet balance, making them a standout treat for any occasion.

Recipe Tips and Tricks

• Cook Chorizo Thoroughly: Render fat and crumble finely for even flavor.
• Chill Dough: Refrigerate batter to firm up before piping.
• Pipe Evenly: Use a consistent size for uniform frying or baking.
• Check Doneness: Cook until golden and crisp, not soft.
• Cool Slightly: Let churros set before coating.
• Adjust Sweetness: Taste coating and tweak erythritol as needed.
• Use Parchment: Prevents sticking during preparation.
• Fry Safely: Maintain oil at 350°F to avoid greasiness.
• Serve Warm: Enhances the chorizo and cinnamon contrast.
• Store Airtight: Keeps churros fresh and prevents softening.

Yield: 12 churros

Chorizo-Infused Churros

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Spicy chorizo-infused churros, low-carb and healthy, perfect for dessert.

Prep Time 25 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• ¼ cup erythritol
• ½ lb chorizo, crumbled
• ½ tsp baking powder
• 1 cup almond flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 cups coconut oil (for frying)
• 2 large eggs
• 2 tbsp melted butter
• pinch of salt

Instructions

1. Cook the Chorizo: In a skillet, cook chorizo over medium heat for 8-10 minutes until crumbled and fat is rendered. Drain excess fat and cool slightly.
2. Mix the Dough: In a bowl, combine almond flour, baking powder, and salt. Stir in eggs, melted butter, vanilla extract, 1 tbsp erythritol, and cooled chorizo until a dough forms.
3. Chill the Dough: Refrigerate dough for 20 minutes to firm up.
4. Preheat Oil: Heat coconut oil in a deep pan to 350°F (or preheat oven to 400°F if baking).
5. Pipe Churros: Transfer dough to a piping bag with a star tip and pipe 4-inch strips onto parchment, then transfer to hot oil or a baking sheet.
6. Cook the Churros: Fry in batches for 2-3 minutes per side until golden (or bake for 15-20 minutes), then drain on paper towels.
7. Prepare Coating: Mix remaining erythritol with cinnamon in a bowl.
8. Coat Churros: While warm, roll churros in the cinnamon-erythritol mixture until coated.
9. Cool Slightly: Let churros cool for 10 minutes on a wire rack.
10. Serve and Enjoy: Serve warm and savor these spicy, savory-sweet churros!

Notes

• Cook chorizo fully to render fat; drain well to avoid greasiness.
• Chill dough for easier piping; use a steady hand for uniform shapes.
• Adjust sweetness to balance chorizo’s spice to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 496Total Fat 51gSaturated Fat 35gTrans Fat 0gUnsaturated Fat 12gCholesterol 53mgSodium 295mgCarbohydrates 3gFiber 1gSugar 1gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chorizo (½ lb): Spanish or Mexican, crumbled and cooked for savory depth.
• Almond Flour (1 cup): Low-carb base; finely ground for smoothness.
• Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
• Eggs (2 large): Adds richness and binds the dough.
• Butter (2 tbsp, melted): Unsalted, adds moisture to dough.
• Vanilla Extract (1 tsp): Pure vanilla enhances the dessert notes.
• Baking Powder (½ tsp): Helps churros rise slightly.
• Cinnamon (1 tsp): For coating; adds warm spice.
• Coconut Oil (for frying, 2 cups): For a crisp finish; or bake with oil spray.
• Salt (pinch): Balances flavors; use sparingly.

Variations and Substitutions

• Chorizo Swap: Use spicy sausage or bacon for a different taste.
• Flour Options: Substitute with coconut flour (reduce to ⅓ cup).
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Replace with coconut oil for dairy-free.
• Cinnamon Swap: Add a pinch of nutmeg or chili powder.
• Cooking Method: Bake at 400°F for 15-20 minutes instead of frying.
• Nut-Free: Omit cinnamon coating or use a sugar-free glaze.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze unfried dough for up to 1 month; thaw before cooking.
• Reheating: Warm in the oven to refresh texture.

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Until you can read, Chocolate-Dipped Bacon Sticks