Chocolate Churro (low Sugar) Recipe

Prepare the dough

In a medium saucepan, combine 1 cup water, 2 tablespoons unsalted butter, 1 teaspoon granulated erythritol, and 1 teaspoon fine sea salt. Bring to a rolling simmer over medium heat, stirring until the butter melts and the sweetener dissolves.

Add dry ingredients

Remove the pan from heat. Immediately add 3 tablespoons all-purpose flour and 2 tablespoons sifted unsweetened cocoa powder all at once. Using a wooden spoon or heatproof spatula, stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan and comes together in a ball (about 30–45 seconds).

Cool slightly and incorporate egg

Let the dough cool off the heat for 3–4 minutes so it stops steaming (this prevents the egg from scrambling). Break 1 large egg into a small bowl and beat lightly. Add the beaten egg to the dough, along with 1 teaspoon vanilla extract. Stir quickly until fully incorporated and the dough becomes glossy and slightly sticky. If dough seems too soft, add up to 1 tablespoon flour; if too stiff, add 1 teaspoon water.

Transfer to piping bag

Fit a large piping bag with a large star tip (about 1/2 inch/12–14 mm). Spoon the warm dough into the bag while it’s still pliable. Twist the top to prevent dough from slipping out.

Heat the oil

Pour about 2 cups neutral oil into a medium heavy-bottomed pot to reach ~2 inches deep. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and rise slowly to the surface.

Pipe and fry churros

Holding the piping bag over the hot oil, pipe 4–5 inch lengths of dough directly into the oil, cutting the dough with kitchen shears or a knife at the surface. Fry in batches, do not overcrowd (3–4 at a time), turning occasionally, until deep golden and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer churros to a wire rack or paper towel-lined tray to drain briefly.

Prepare coating

While still warm, combine 2 tablespoons granulated erythritol (coating) and 1 teaspoon ground cinnamon (optional) in a shallow bowl. Toss each churro in the coating so it’s evenly coated. Work quickly while the churros are hot so the coating adheres.

Make the sauce

In a small saucepan, whisk together 2 tablespoons unsweetened dark cocoa powder and 2 tablespoons powdered erythritol to remove lumps. Add 1 cup heavy cream (or unsweetened almond milk) and a pinch of salt. Warm over medium-low heat, whisking constantly until the mixture is smooth and just beginning to steam (do not boil aggressively).

Finish the sauce

Remove from heat and whisk in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until glossy and smooth. Taste and adjust sweetness in small increments if desired. Keep warm until ready to serve; if it thickens too much, gently rewarm and whisk in 1–2 teaspoons of cream or milk.

Serve the warm churros immediately with the chocolate dipping sauce on the side. For best texture, enjoy within 15–20 minutes of frying. Store any leftover sauce refrigerated and rewarm gently before serving. Leftover churros can be refreshed in a 350°F (175°C) oven for 5–7 minutes to crisp.