Prime Protein Chocolate Churro (low Sugar) Recipe

Bring liquid to a boil

In a medium saucepan, combine 1 cup water, 2 tbs unsalted butter, and 1 tsp coarse sea salt. Bring mixture to a rolling boil over medium-high heat.

Incorporate dry ingredients

Remove the pan from heat. Immediately add 1 cup all-purpose flour and 3 tbs unsweetened cocoa powder all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough ball and pulls away from the sides of the pan (about 1–2 minutes). Let the dough rest 3 minutes to cool slightly.

Add protein powder

Stir in 1 cup Prime protein powder (chocolate). Work it into the warm dough until evenly incorporated. If dough seems too sticky, allow another 1–2 minutes of cooling; the protein powder will absorb some moisture. The dough should remain thick and pipeable.

Incorporate eggs

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). With the mixer on low, add 3 large eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy. If mixing by hand, beat vigorously between additions. Add 1 tsp vanilla extract with the final egg. The final consistency should be pipeable but hold shape; it will be slightly thicker than traditional choux due to the protein powder.

Heat 3 cups neutral oil in a deep-fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain steady temperature. If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Prepare a large baking sheet lined with paper towels to drain fried churros. Fit a pastry bag with a large star tip (about 1/2–3/4 inch). Spoon the dough into the bag and hold over the pot. Carefully pipe 4–5 inch lengths of dough into the hot oil, cutting the dough with scissors or a knife. Do not overcrowd the pot; fry in batches so pieces have space to puff.

Fry churros until deep brown and cooked through, about 3–4 minutes per side, turning once with tongs or a slotted spoon. Because these contain protein powder, check one by splitting it to ensure the interior is cooked (no raw dough). Remove to paper towels to drain.

While churros are still warm but not oily, place 4 tbs granulated erythritol and 2 tsp ground cinnamon in a shallow bowl and stir to combine. Toss each churro in the cinnamon-erythritol mixture until evenly coated. The erythritol will coat similarly to sugar but with lower calories.

To make the low-sugar chocolate dip: place 2 oz finely chopped dark chocolate and 2 tbs heavy cream (or unsweetened almond milk) into a small heatproof bowl. Microwave in 15-second intervals, stirring between each, until chocolate is melted and glossy (or use a double boiler). Stir in 3 drops liquid stevia to taste and whisk until smooth. Serve warm alongside churros for dipping.

Serve churros warm, coated in the low-sugar cinnamon mixture with the optional chocolate dip on the side. Store any leftovers in an airtight container at room temperature for up to 1 day; re-crisp in a 325°F (160°C) oven for 5–7 minutes before serving.