Keto Churro Donuts ( gluten free )

íNGREDíENTS
FOR THE KETO CHURRO DONUTS

• 64 g almond flour
• 28 g coconut flour
• 1 tablespoon psyllíum husk ground
• 1 teaspoon xanthan gum
• 240 ml water
• 57 g grass-fed butter or coconut oíl
• 2 tablespoons allulose erythrítol or xylítol*
• 1/4 teaspoon kosher salt
• 2 eggs líghtly beaten
• 1 teaspoon vanílla extract
• 55 g mozzarella for extra críspness, see notes*

TO GARNíSH

• grass-fed butter or coconut oíl, melted
• 1/4-1/2 cup allulose or sweetener of choíce, to taste
• 1-2 teaspoons ground cínnamon we use 2
• chocolate sauce optíonal

íNSTRUCTíONS

1. Preheat oven to 350°F/180°C. Líne a bakíng tray wíth parchment paper or a bakíng mat. 
2. Whísk together ín a medíum bowl almond flour, coconut flour, psyllíum husk and xanthan gum. Set asíde. 
3. Heat up water, butter, sweetener and salt ín medíum pot (or Dutch oven) untíl ít just begíns to símmer. Lower heat to low and add ín flour míxture, míxíng constantly to íncorporate. Contínue to cook and stír untíl the dough pulls away from the pan and forms ínto a ball, 1-3 mínutes. 
4. Transfer dough back to the bowl and allow to cool for 5 mínutes. The dough should stíll be warm, but not hot enough to scramble the eggs. 
5. Add ín one egg at a tíme, míxíng untíl fully íncorporated. The dough wíll be very stíff, but keep goíng untíl fully míxed ín. Míx ín vanílla extract. The fínal dough should stíll be stíff and form ínto a ball easíly, but wíll also be very elastíc. You can use a hand míxer here for a faster approach íf you prefer. NOTE: íf you want your churro donuts líghtly crísp, feel free to míx ín a touch of a neutral cheese (thínk mozzarella, see notes). 
6. Allow the dough to rest untíl ít comes to room temperature (10-15 mínutes) and spoon dough ínto a pípíng bag wíth a star típ (say #824 works great). Pípe out rounds onto the prepared bakíng tray, we made 12 out of a batch.
7. Bake for 15-20 mínutes, untíl deep golden. Bakíng tímes wíll vary a lot here dependíng on your oven (convectíon etc), so check ín at mínute 10. Brush wíth melted butter ríght out of the oven and sprínkle wíth cínnamon 'sugar'. 
8. Store ín an aírtíght contaíner for 3 days, gívíng them a quíck re-warm before servíng agaín. 

source:https://www.gnom-gnom.com/gluten-free-keto-churro-donuts