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3 Cheese Keto Churros with Lemon and Thyme Salt
Delicious crispy cheesy sticks that are just slightly addictive!
Servings: 8 serves (16 churros)
- 1 lemon zested
- 1 tbsp sea salt
- 1 tbsp thyme leaves finely minced
Chipotle Avocado Dip
- 2 avocados mashed
- 1 tbsp chipotles in adobo
- 1/2 onion finely minced
- 1/2 tomato finely diced
- 1/2 fresh coriander leaves
Melt butter 3 minutes/80℃/speed 1
Add rest of batter ingredients and mix 3 minutes/dough setting
Preheat Churro Maker. Spray with olive oil spray and spoon in batter and cook until crisp. While churros are cooking prepare seasoning and dip
Mix all seasonings together and reserve
Mix all chipotle avocado dip together
Fry off egg sunny side up or poach for dipping
When Churros are cooked crisp season with lemon salt and serve with dipping egg and avocado mix.
This batter is easily made in any blender or food processor.
It is also a great recipe that can be made ahead, refrigerated or frozen.
The batter is also easily stored in an airtight container in the fridge and cooked as needed.
Serving: 1serve (2 churros) | Calories: 224kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 1193mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 171mg | Iron: 0.6mg | Net Carbs: 2g