Chocolate Churro (low Sugar) Recipe

Prepare wet ingredients and heat

In a medium saucepan combine 1 cup water, 2 tbs unsalted butter, and 1 tsp fine sea salt. Add 1 cup whole milk. Heat over medium heat until the butter is melted and the mixture comes to a gentle boil (small bubbles forming at the edges).

Add dry to form dough

Remove the pan from heat. Quickly add 1 cup all-purpose flour and 3 tbs unsweetened cocoa powder all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth, slightly sticky ball (about 30–45 seconds). Return to low heat and cook, stirring, for 30 seconds to dry the paste slightly.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or leave in the pan off heat and let cool 3–4 minutes so it is warm but not hot (this prevents eggs from scrambling). Whisk 3 large eggs lightly in a small bowl. Add eggs one at a time, beating thoroughly after each addition until fully incorporated and the batter is smooth and glossy. Stir in 1 tsp vanilla extract. The final choux should be pipeable but hold its shape — similar to thick cake batter.

Prep piping bag

Fit a pastry bag with a large open star tip (about 1/2 inch to 3/4 inch/12–18 mm). Transfer the dough into the bag while still warm enough to pipe; if it firms too much, warm briefly over low heat and stir to loosen.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or saucepan (oil should be 2–3 inches deep). Heat over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Pipe and cut churros

Holding the piping bag over the hot oil (keep bag 3–4 inches above oil), pipe 4–5 inch strips of dough directly into the oil. Use kitchen scissors to cut the dough at the desired length, or pipe onto parchment squares and slide them in. Do not overcrowd the pan; fry in batches so pieces have room to puff and brown evenly.

Fry until crisp

Fry churros, turning occasionally, until they are puffed and evenly crisp — about 3–4 minutes per batch depending on size. Aim for a deep brown color. Use a slotted spoon to transfer cooked churros to a wire rack set over a sheet pan or to paper towels to drain briefly.

Keep warm

Keep finished churros warm in a 200°F (95°C) oven on a rack while you fry remaining batches so they stay crisp.

Mix coating

In a shallow bowl combine 2 tbs granulated erythritol (or chosen sweetener), 1 tbs unsweetened cocoa powder, and 1 tsp ground cinnamon. Whisk to blend evenly.

Coat churros

Working one at a time while still hot, gently toss or roll the drained churros in the cocoa-cinnamon sweetener until evenly coated. The hot surface will help the coating adhere. Place coated churros back on the rack briefly to set (about 1–2 minutes).

Warm the milk

In a small saucepan, warm 1 cup unsweetened almond milk (or low-fat milk) over medium-low heat until it is hot and steaming but not boiling.

Melt chocolate

Remove from heat and add 3 oz unsweetened dark chocolate chips and 1 tbs granulated erythritol. Let sit 1 minute to soften, then whisk until smooth. If chocolate is stubborn, return to very low heat and stir until fully melted. Stir in 1 tsp unsalted butter and 1 tsp vanilla extract to add gloss and mouthfeel.

Adjust consistency

If the sauce is too thick for dipping, whisk in 1–2 tsp additional warm milk to reach desired consistency. Keep the sauce warm over the lowest heat or transfer to a small fondue pot for serving.

Arrange churros on a platter and serve immediately with the warm chocolate dipping sauce. For best texture, consume within 30 minutes of frying; leftover churros can be reheated in a 350°F (175°C) oven for 5–7 minutes to crisp.