Chocolate Churros

  • 3.1:1 ratio
  • Preparation time: 10 minutes
  • Cooking time: 2-3 minutes
  • Recipe makes 2 portions (3 churros per portion)

This ketogenic diet recipe provides approximately:

Nutritional content Quantity per portion Quantity per 2 portions
Fat 26.6g 20.3g LCT 53.1g 40.6g LCT
6.3g MCT 12.5g MCT
Protein 5.6g 11.1g
Carbohydrate 3.0g 6.0g
Energy (calories) 273kcal 546kcal
Ingredients Quantity
Vegetable oil * for deep fat fryer As per manufacturer’s instructions
Ground almonds 12g
MCTprocal® 20g
Carbohydrate-free baking powder e.g. Barkat 0.5g
Butter, melted 10g
Egg, beaten 16g
Vanilla essence 2 drops
Liquid sweetener e.g. Hermasetas 2 drops
K.Yo™ Chocolate 50g
Sugar-free icing sugar e.g. Sukrin® Melis icing sugar 10g
Cinnamon, ground 1g / 2 pinches

 

*approximately 9g of oil is absorbed in cooking process and factored into nutritional content

Method:

  • Pre heat the vegetable oil in the deep fat fryer to 150˚C.
  • In a bowl, mix the ground almonds, MCTprocal® and carbohydrate-free baking powder.
  • Add butter, egg, vanilla essence and sweetener, mix using a spatula until a thick dough consistency.
  • Fit a 1.5 – 2cm wide star nozzle to a piping bag.
  • Fill with the dough, pipe 6 strips, 8cm long directly into the deep fat fryer, snipping off each dough strip with a pair of kitchen scissors.
  • Cook for 1 minute each side, roll over each churro until golden brown.
  • Line a baking tray with kitchen roll, remove each churro from the fryer with a slotted spoon to drain the oil, place on the tray to cool.
  • Mix sugar-free icing sugar and cinnamon in a bowl and toss the churros in the cinnamon sugar.
  • Serve with K.Yo™ for dipping the churros in.

K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.