Keto Churros | 3 Cheese with Lemon and Thyme Salt

Keto Churros | 3 Cheese with Lemon and Thyme Salt

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The idea of savoury churros intrigues me and after testing these 3 Cheese Keto Churros with Lemon and Lime Salt I am convinced that I can see a lot more in my lifetime!

My keto churros are like eating a cheese toastie in a deliciously crisp one handed treat.  I am already coming up with so may ideas for future recipes to use the churro machine until it dies from over use.  I should say here that if you do not have one, then either use a waffle maker, a frypan, or I think one of those flat  toasted sandwich makers would work as well.

3 cheese churros with soft boiled egg on plate

The recipe is in the most basic form here.  If you want to add a dose of extra fat after cooking, fry them up a little butter and roll them in a salty dusting of micro-planed parmesan and extra salt.  If you want some heat add some chilli.  I mean the flavours are endless, garlic and cheese, vegemite and cheese, jalapeno and goat cheese, haloumi, cheese and spinach…. the list goes on!

It’s part of the Meal Plan

Included in the Week 2 Menu Plan these churros are a new fave on my list of weekly cooks.  It is also worth making and freezing.  These can easily be microwaved and given a little crispy fry up before serving.

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3 cheese churros with guacamole in a bowl

3 Cheese Keto Churros with Lemon and Thyme Salt

Delicious crispy cheesy sticks that are just slightly addictive!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 8 serves (16 churros)
Calories: 224kcal
Author: Megan

Ingredients

Churro Batter

Seasoning

  • 1 lemon zested
  • 1 tbsp sea salt
  • 1 tbsp thyme leaves finely minced

Chipotle Avocado Dip

  • 2 avocados mashed
  • 1 tbsp chipotles in adobo
  • 1/2 onion finely minced
  • 1/2 tomato finely diced
  • 1/2 fresh coriander leaves

Optional

  • 1 egg per person

Instructions

THERMOMIX®

  • Melt butter 3 minutes/80℃/speed 1
  • Add rest of batter ingredients and mix 3 minutes/dough setting
  • Preheat Churro Maker. Spray with olive oil spray and spoon in batter and cook until crisp. While churros are cooking prepare seasoning and dip
  • Mix all seasonings together and reserve
  • Mix all chipotle avocado dip together
  • Fry off egg sunny side up or poach for dipping
  • When Churros are cooked crisp season with lemon salt and serve with dipping egg and avocado mix.

Notes

This batter is easily made in any blender or food processor.  It is also a great recipe that can be made ahead, refrigerated or frozen.  The batter is also easily stored in an airtight container in the fridge and cooked as needed.

Nutrition

Serving: 1serve (2 churros) | Calories: 224kcal | Carbohydrates: 3g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 1193mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10.6% | Vitamin C: 0.1% | Calcium: 17.1% | Iron: 3.5%
Tried this recipe?Mention @meganellam or tag #madcreations!

II

If you love this recipe then please rate it or comment below so that others know that it is great one to make too.

Thanks

Meg xo

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