If you love churros but are following a keto diet, this keto churro cheesecake recipe is the perfect way to satisfy your cravings without the guilt. This recipe combines the flavors of authentic churros with the creamy texture of cheesecake, creating a dessert that is high in protein, high in fat, and low in carbs. One slice is the perfect thing to eat when you are craving something sweet.
Why You'll Love This Recipe
This keto churro cheesecake is not your traditional cheesecake recipe. This dessert is a crowd-pleaser, perfect for parties, gatherings, or a simple after-dinner treat. Churro Cheesecake bars are quick and luscious. Simply divine….
Imagine being at a county fair, indulging in a freshly fried churro coated in cinnamon and sugar. Now, envision that churro as the cheesecake crust, topped with a generous sprinkle of crumbled churro mixed with even more cinnamon and sugar. The flavor is so amazing, you won’t even be able to tell that it’s keto!
Key Components of Keto Churro Cheesecake
There are three simple parts to these bars - the keto crust, cheesecake layer, and churro topping.
Keto Crust
The crumbly almond flour crust is the perfect base for these bars. The churro crust is made using our easy keto churro recipe. You can make the churros one day and then the rest of the cheesecake the next day. The churros don’t need to be pretty! You’re going to turn them into crumbs!
Read also: Easy Low-Carb Cheese Crackers
Cheesecake Layer
The cheesecake layer is high in fat and protein. The cream cheese, sour cream, and heavy cream all combine to make a really rich base. For the best texture, use a powdered sugar substitute. If you don’t have a powdered sugar substitute, use liquid sweetener instead.
Churro Topping
I love to use the churro topping in other ways too! Sprinkle it on top of your favorite low-carb mousse. Or use it as a topping for homemade keto french toast.
Keto Churro Cheesecake Bar Recipe
These keto churro cheesecake bars are an easy no-bake dessert that tastes like authentic churros. Everything about this recipe is no-bake, even the low-carb crust. The only appliances you will use is an electric mixer, a freezer, and a freezer-safe baking dish. I like to enjoy a bar as a quick snack or serve them at parties. If you really enjoy churros, make some keto churro fat bombs! They are so rich and creamy. You can also sprinkle my churro topping on a quick keto pancake in a mug.
Ingredients
Here’s the list ingredients to make these churro cheesecake bars.
Instructions
Pour the mixture into a parchment paper lined pan. Press down firmly to create a crust. Add sour cream, vanilla and heavy cream. Top with desired amount of the cinnamon-sugar topping. Return the pan to the freezer to set.
Read also: Keto Calorie Counting: A Detailed Guide
Keto Churro Cheesecake Recipe
You need to stop what you’re doing and make this keto churro cheesecake right now! 🤤 This is a keto dessert recipe that needs to be shared. If you take this cheesecake to a party, be prepared to share where you got the recipe. Or just make it for yourself because it’s honestly hard to share and you might want to keep it all for yourself. Make sure you plan enough time to chill the cheesecake.
Ingredients
- 24 oz.
Instructions
In a small saucepan over medium heat, melt together butter, brown keto sweetener, granular keto sweetener, vanilla extract, and water. Cook for about 2 minutes. Add melted butter keto sweetener mixture to dry ingredients. Mix to combine and then add in the eggs to form a churro dough. Heat avocado oil in a large saucepan or dutch oven over medium-high heat to 350 degrees. Pipe strips of churro dough into the oil once it's hot. You can use scissors to cut the dough off from the bag. Let the churros fry until lightly browned, about 1-2 minutes. Removed from oil with a slotted spoon and place on paper towels to drain any excess oil. Once churros are cool, either use your hands or a food processor to turn the churros into crumbs. Preheat oven to 300 degrees. Grease a 9-inch springform pan. Mix 2 cups of packed churro crumbs with melted butter, cinnamon, and granular keto sweetener. Firmly press the mixture into the bottom of the springform pan. In a large mixing bowl, mix together the cream cheese and confectioners keto sweetener. Then add in eggs, sour cream, lemon zest, vanilla extract, and cinnamon. For the water bath, wrap the springform pan with aluminum foil and place it in a baking dish. Place the cheesecake in the water bath in the oven and bake at 300 degrees for 70 to 90 minutes. The cheesecake is done when starting to get just slightly golden on top and the center wiggles a little when you jiggle the pan. Mix the remaining churro crumbs (about 1 cup) with cinnamon and granular keto sweetener. Sprinkle on top of the cheesecake when ready to serve. Try it and let me know what you think. “This luscious, rich, and sweet dessert is everything you have dreamed about! The light airy texture is smooth to the taste. The deep-fried churros were easy to make and made the perfect keto crust. The first bite to the last of this cheesecake was heaven. Love cheesecake?
Keto Mini Churros Recipe
Calling all churro fans! My keto churros minis are like little cloud bites of cinnamon goodness. You can have them as an after-dinner dessert, an afternoon snack, or even for breakfast. They're also fantastic for gatherings and holidays because they are easy to make! Now, you can enjoy a keto Mexican dessert without worrying about consuming too many carbs. They're truly magical! I can't say enough good things about these. They are a great bite-sized keto recipe treat. Plus, they're already conveniently portion-controlled. The following is a list of ingredients you'll need to make these almond flour churros. You can find the full printable recipe card at the bottom of the post. But don't worry; if you don't have a mini muffin pan, you can also bake these in a regular muffin tin. These low-carb churro bites are made so quickly and easily that you'll be shocked! The churro dough was inspired by our very popular keto almond flour cream cheese pound cake recipe. By now, you all must know how much this girl loves a simple recipe that is absolutely delicious!
Ingredients
- Almond flour
- Baking powder
- Salt
- Butter
- Sugar substitute
- Cream cheese
- Vanilla extract
- Eggs
- Salted butter
- Cinnamon powder
Instructions
You'll mix your wet and dry ingredients separately and then combine the two. I used salted butter for the melted butter needed to roll the granulated sugar substitute. My two favorite granulated sugar substitutes for this recipe are Lakanto Monk Fruit and Swerve. They both have a granulated version that works very well for the cinnamon sugar. You could also use the stevia- and erythritol-based brand Pyure. Also, check out our Amazon Store for our recommendations. Preheat the oven to 350 degrees.In a medium-sized bowl, combine the almond flour, baking powder, and salt. Set aside.In a large bowl, using an electric mixer blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.Next, add the room temperature cream cheese and vanilla extract and mix well.Add the eggs one at a time, making sure to mix well after each addition.Lastly, add the dry ingredients: the almond flour, baking powder, and salt, and mix well until the batter is fully combined.Distribute the batter evenly into a well-greased 24-cup capacity mini muffin pan. Bake for 12 to 15 minutes, when they are slightly browned and an inserted toothpick comes out clean they're ready.Allow the minis to cool for about 5 minutes.Churro topping: In a small bowl, melt the salted butter in the microwave. This will be the butter used to dunk the minis. Set aside.In another small bowl, combine the granulated sugar substitute and cinnamon powder. If making in a regular-sized 12-capacity cupcake/ muffin pan bake for 22-25 minutes. This recipe also doubles easily.If you need to freeze these churros, I will do so without the butter and cinnamon sugar substitute coating.
Keto Churro Jars
Ingredients
- Pork rinds
- Coconut oil/butter
- Cinnamon
- Stevia
- Heavy cream
- Natural sweetener
- Cream cheese
- Vanilla
- Salt
Instructions
Place the pork rinds into a food processor. Pulse until fine crumbs. Add the coconut oil/butter, cinnamon and stevia. Scrape the sides to combine the mixture well.Divide the mixture into small jars and press with your fingers to compact the crust.To make the filling, place the heavy cream into a large bowl and use a hand mixture to combine until the cream whips to medium peaks. Add the natural sweetener and combine until well mixed.Add the cream cheese, vanilla and salt and combine until smooth. Taste and adjust sweetness to your liking.Divide the filling into the small jars. Place the topping ingredients into a small bowl and combine well.
Read also: Magnesium Supplements for Keto
Tips and Tricks
- Storage: They will stay fresh in the freezer for up to 6 months. Just make sure they are completely covered. They will stay fresh in the refrigerator for about 5 days.
- Cut them up as small as you want and serve them on individual plates.
- From time to time we will recommend products and services that we have used, and have found to be very good products or services. We may get a small percentage of a purchase you make, through one of the affiliate links that we included. Any payment we receive is paid to us by the company (not you). These small payments help us to continue to produce keto recipes and other content as we seek to spread the message about the Keto Diet and the health benefits of the keto lifestyle.
Variations and Substitutions
- For a nut-free option, simply use tigernut flour in place of the almond flour.
- The filling can be made dairy-free using your favorite dairy-free, unsweetened cream cheese and sour cream or yogurt.
Personal Stories and Inspirations
Sad story, I’ve never actually had a real churro (real meaning glutinous). I grew up seeing them on TV and music videos (thanks, Avril Lavigne haha), but never actually got to experience one for myself thanks to my health plummeting from chronic Lyme. All that to say, while I never had a churro growing up, I did have my fair share of cinnamon sugar on toast. It was my mom’s special treat in the cold winter mornings and I definitely loved every bite. While toast isn’t necessarily a piece of fried dough, it certainly helped me guess just how amazing churros really are, hence today’s recipe… Cheesecake is another one of my childhood favorites, which is why I found it completely appropriate to combine the two and make a decadent churro cheesecake. Though it is still technically summer, this cheesecake is the perfect dessert to welcome Fall without diving into full-blown-pumpkin spice. Doesn’t Vito look AMAZING???? Vito is a chef in Canada and the first photo is from my keto retreat to Greece last fall. He still makes delicious food, he’s still a “foodie” but he modifies his recipes to be keto! He is the one who showed my how to make protein noodles with gelatin, water and dried egg whites! Most people I consult are doing keto totally wrong.
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