Churros con Chocolate (adapted from Sweet Laurel)

Makes 16 bars

I teamed up with the incredible ladies over at Sweet Laurel. They have an amazing grain-free, health-focused (anti-inflammatory) cookbook that you definitely need to add to your repertoire. If you are ever in Los Angeles you have to treat yourself to one of their goodies. I took this baked churro recipe and made it keto and adapted it a bit, but they are 100 percent responsible for the deliciousness. This recipe is going to be a winner for having people over for a cold night over the holidays.

For the Topping: 

• 1/4 cup monk fruit sugar (brown or white)

• 1 tablespoon ground cinnamon

Cake Ingredients: 

• 3 cups almond flour

• 1 teaspoon baking soda

• 1/2 teaspoon Himalayan salt

• 1/2 cup finely ground pecans or pecan flour

• 2 large pastured eggs

• 1/2 cup maple syrup or see my keto version below

• 1/2 cup coconut oil, melted

• 1 tablespoon vanilla extract

Keto Maple Syrup Ingredients:

•  6 tablespoons monk fruit sugar (brown or white)

• 2 tablespoon butter, ghee, or coconut oil

• 1/2 cup filtered water

Dipping Chocolate Ingredients: 

• 1/2 cup chopped cacao unsweetened baking chocolate

• 1 cup full-fat organic coconut milk

• 4 teaspoons monk fruit sugar

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 2 scoops collagen (optional)

Instructions :

1. Preheat the oven to 350 degrees. Line an 8 by 8-inch baking pan with parchment paper. Let the paper hang over so it is easy to pull it out after baking.

2. Make the topping-by mixing the monk fruit and cinnamon and set in a bowl for later.

3. For the keto maple syrup- in a small saucepan on medium heat mix monk fruit sugar, butter, and water whisking for about 5 minutes until thickened.

4. For the cake- in a medium bowl, you will mix the dry ingredients; mix the flour, baking soda, salt, and pecan flour.

5. In another bowl mix wet ingredients- eggs, maple syrup, coconut oil, and vanilla.

6. Pour the dry into wet and stir to combine.

7. Pour the batter into the baking pan and sprinkle with the topping sugar mix and bake for 30-35 minutes, or when a knife comes out clean.

8. Allow the cake to cool and then remove it from the pan by pulling the parchment paper.

9. Cut into slices and sprinkle more sugar.

10. Make dipping chocolate- combine all ingredients in the same saucepan you used if you made the keto maple and stir the chocolate mixture until it is all melted together about 5 minutes. You can thin it by adding more coconut milk for a drink or add espresso and some liquor 23 for a nice holiday cocktail.

11. Serve dipping chocolate alongside churros.

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