These delicious keto churro cupcakes are moist and delicious with a cinnamon and vanilla cake and a cinnamon cream cheese frosting. You won’t believe that they are low carb and gluten free!
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Churros are basically fried sticks of pasty dough. They are typically coated in a cinnamon sugar mix and they are delicious but about as far from low carb as you can get.
I’ve been on the quest for a great keto friendly churro for a while now and have continuously come up empty-handed. Plus, deep frying is a pain in the behind.
These cupcakes are a great compromise! They have all the same flavors but are easy to make while still being keto friendly and gluten-free!
Tips for making Keto Churro Cupcakes:
- I don’t like to take chances with removing these little gems from the cupcake pan so I almost always use paper liners. I also spray the inside of the liners with cooking spray.
- I have made this recipe with both Swerve and Lakanto Monk Fruit Sweetener. They both work fine but generally I prefer Monk Fruit as it doesn’t seem to recrystallize when chilled the way that pure erythritol does.
- The cinnamon topping will stick to the cupcakes better if you dip them in the mixture when they are still warm. But don’t worry if you forget, it will still work just fine.
- These cupcakes will keep for about a week in the fridge, assuming that they last that long of course! They can also be frozen for up to several months in a tightly sealed freezer safe container.
- I opted to pipe the frosting onto these cupcakes using a Star tip (Wilton tip 21) to keep with the churro theme, but you can frost these cupcakes any way you like.
Keto Churro Cupcake ingredient substitutions:
- Vanilla Protein Powder – The protein powder is simply for texture and is my not-so-secret weapon for keto and gluten-free cakes. I use Isopure since it has great macros, but any vanilla protein powder will work. If you don’t have protein powder, substitute with about 1 1/2 tbsp of coconut flour or an additional 1/2 cup of almond flour.
- Butter – You can substitute Ghee or even coconut oil for the butter in the cake but you may be able to taste the coconut flavor in the cake. I’m not saying that’s a bad thing though 😉
- Heavy Cream – Feel free to swap full-fat coconut milk for heavy cream.
Optional chocolate drizzle:
The only way to improve on a traditional churro is to dip it into chocolate and these churro cupcakes are no different. If you would like to make a chocolate drizzle, simply melt about 1/4 cup of Lily’s Chocolate with a tablespoon of butter.
Be sure to check out these other great recipes from This Mom’s Menu:
- Mexican Street Corn Salad | Keto
- Pineapple Upside Down Cupcakes | Keto, Gluten Free
- Keto Snoball Cakes
- Low Carb Apple Cupcakes with Caramel Frosting
Churro Cupcakes | Keto, Gluten Free
For the cake:
For the frosting:
- 1/4 cup Granular Sweetener
- 1 tsp Cinnamon
For the cake:
- Preheat the oven to 325 degrees F and line a 12 cup muffin tin with cupcake liners and/or spray with non-stick spray.
- In a medium bowl combine the almond flour, protein powder, salt, Cinnamon, and baking powder. Set aside.
- In a separate bowl, combine the butter, vanilla, sweetener, eggs and heavy cream using an electric mixer.
- Working in batches, add the dry ingredients in with the wet, mixing after each addition, until you have a smooth creamy batter.
- Distribute batter evenly between the muffin tins, filling each cupcake about 3/4 of the way full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
For the Cinnamon Topping:
- When the cupcakes are cool enough to handle, but still slightly warm, combine the granular sweetener and cinnamon (for the topping) in a small bowl.
- One by one, remove the cupcakes from the pan and gently press the top of the cupcake into the cinnamon topping mixture. Set the cupcake aside to fully cool. Repeat this with all of the cupcakes.
For the frosting:
- In a medium bowl, combine the butter, vanilla and cream cheese using an electric mixer. Next, mix in the sweetener and cinnamon.
- Add 1 – 2 tbsp of heavy cream until you get a smooth frosting like consistency.
- After the cupcakes have completely cooled, spread the frosting evenly between them. Then sprinkle the tops with any remaining cinnamon topping.