Chocolate Churro (low Sugar) Recipe

Prepare Ingredients

Measure out all ingredients. Sift the all-purpose flour and unsweetened cocoa powder together into a bowl and set aside. This ensures no lumps and an even chocolate color.

In a medium saucepan over medium heat, combine 1 cup water, 2 tablespoons unsalted butter, and 1 teaspoon salt. Heat until the butter is melted and the mixture comes to a gentle boil.

Once boiling, reduce heat to low and immediately add the flour-cocoa mixture all at once. Stir vigorously with a wooden spoon or heatproof spatula until the dough pulls away from the sides and forms a smooth, slightly sticky ball—about 1 to 2 minutes. Continue cooking and stirring for another 30 seconds to remove excess moisture.

Transfer the dough to a stand mixer bowl (or a mixing bowl). Let it cool for 3 to 5 minutes so it’s warm but not piping hot (this prevents scrambling the eggs).

Mix in 1 teaspoon vanilla extract. With the mixer on low, add the eggs one at a time, beating well after each addition. The dough will first look separated and then come together into a glossy, pipeable consistency. You may need to scrape the bowl down once.

Fit a large pastry bag with a large star tip (about 1/2 inch to 3/4 inch). Spoon the warm churro dough into the bag, not so hot that it melts the bag but still warm enough to pipe easily.

In a heavy-bottomed saucepan or Dutch oven, pour in the oil to a depth of 2 to 3 inches (about 3 cups). Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle immediately and rise slowly.

Pipe 4-5 inch strips of dough directly into the hot oil, cutting with kitchen scissors or a knife. Do not overcrowd the pan; fry in small batches (3–6 pieces depending on pan size).

Fry, turning occasionally, until evenly puffed and deep brown—about 2 to 3 minutes per side. Use a spider or slotted spoon to transfer churros to a paper towel–lined tray to drain briefly.

While still warm (but not steaming hot), toss the drained churros in a shallow bowl or plate with 2 tablespoons granulated erythritol and 1 teaspoon ground cinnamon until evenly coated. The warmth of the churros will slightly melt the sweetener and help it adhere.

If desired, sprinkle a light pinch (about 1/4 teaspoon) of kosher salt over the coated churros to enhance flavors.

Make the chocolate sauce while churros fry or rest: in a small saucepan over low heat (or a small heatproof bowl over simmering water), combine 3 ounces chopped unsweetened dark chocolate and 3 tablespoons heavy cream or half-and-half. Stir until the chocolate is fully melted and the mixture is smooth.

Stir in 1 tablespoon granulated erythritol (or to taste) and 1 teaspoon unsweetened cocoa powder (optional) until dissolved and smooth. Taste and adjust sweetness with more erythritol if desired.

If you want a filled churro, let the chocolate sauce cool slightly to thicken so it can be piped. Transfer the sauce to a small piping bag fitted with a narrow tip. Insert the tip into the end of a warm churro and gently squeeze to fill. For a drizzle, simply spoon or drizzle the sauce over the churros.

Serve the churros warm with chocolate drizzle or filled chocolate. They are best eaten the day they are made when still crisp outside and tender inside.

To store: place cooled churros in an airtight container at room temperature for up to 12 hours. Re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving. Refrigerate leftover chocolate sauce in a sealed container for up to 5 days and reheat gently.