Paleo Mexican Churros


Author Maya Krampf from


  • 1/2 cup ghee
  • 1 cup water
  • Pinch sea salt
  • 1 cup blanched almond flour
  • 3/4 cup tapioca flour
  • 1/2 teaspoon paleo baking powder
  • 3 large eggs beaten
  • coconut oil for frying
  • 1 cup coconut sugar
  • 1 tablespoon cinnamon
  1. In a large pan over medium heat bring the ghee and water to a boil. Right when the ghee has melted and the water is boiling remove from heat and add in the almond flour, tapioca flour, and baking powder. Mix with a wooden spoon until the batter is smooth and has formed a ball of dough. Let cool.

  2. In a stand mixer beat the eggs on medium until fluffy. Not enough to form peak but just enough to lighten them up a bit. Fitted with the paddle attachment add the dough to the eggs in increments. When the batter is thick and shiny cover the bowl and let it rest 30 minutes.
  3. In a large deep pot (I use my dutch oven) heat the oil to 375.
  4. While the oil is heating give the coconut sugar and cinnamon a whirl in your food processor to ground up the sugar a bit. You want it to be very fine.
  5. Fill a pastry bag with a 1/2 inch star tip with the batter. Add the churros to the oil a few at a time. You want them to be about the length of a finger or a little longer. Don't overcrowd the pan.
  6. Fry for about 45 seconds on each side or until golden. Remove and drain on paper towels. Dust with the cinnamon sugar and serve.

Recipe Notes

Adapted from Death by Burrito

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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