Makes 12 churrosCalories 120 Prep Time 15 minutesTotal Time 40 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
For the churros:
½ cup plus 2 tablespoons Splenda® Monk Fruit Granulated Sweetener, divided
1 cups water
6 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
2 large eggs
2 tablespoons ground cinnamon
Olive oil cooking spray
For the chocolate sauce:
1 cup Splenda® Monk Fruit Granulated Sweetener
½ cup water
1 ½ teaspoons vanilla extract
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
Pinch of cayenne pepper
Nutrition Info Per Serving
Serving Size: 1 churro with 1 ½ tablespoon of chocolate sauce
Calories
120
Total Fat
7g
Saturated Fat
4g
Cholesterol
45mg
Sodium
210mg
Total Carbs
37g
Dietary Fiber
2g
Sugars
0g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
Bring 1 cup water, butter, 2 tablespoons Splenda Monk Fruit Sweetener and 1 ½ teaspoons vanilla to boil in a medium saucepan over medium heat. Cook until butter is melted, about 6 minutes. Turn off heat and add flour and salt. Stir until thick, and forms a ball, about 30 seconds. Let cool for 10 minutes. Transfer mixture to a large bowl. Beat in eggs one at a time, using hand mixer, until smooth.
Mix ½ cup Splenda Monk Fruit Sweetener with 2 tablespoons cinnamon until combined and set aside.
Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 3-inch long sticks on prepared baking sheet. Bake, rotating halfway through, until light brown, about 25 to 30 minutes. Remove churros and spray liberally with olive oil cooking spray and roll in cinnamon sweetener.
Bring ½ cup of water, 1 cup of Splenda Monk Fruit Sweetener, 1 ½ teaspoons vanilla and ½ cup of unsweetened cocoa powder to a gentle simmer whisking constantly in a medium saucepan over medium heat. Reduce to low heat and add ½ teaspoon cinnamon and cayenne. Cook until sauce thickens slightly, about 1 minute. Serve sauce warm with churros.
