AIP/Paleo Baked Churros

Paleo On The Go

Posted on April 26 2017

AIP Paleo Baked Churros

Churros are traditionally a fried cinnamon covered dough with different versions popular in many countries around the world. It is essentially a long, thin donut (yummmm.) The churro is believed to have been brought to the West from China by sailors returning home to Portugal. This pastry made its way into Spain where they began piping the traditional star-shaped tubes we know today. As you know, the conventional pastry is made with gluten so we asked our chef to create a clean, real food version of this tasty treat.


These Baked Paleo Churros are best served warm, give them a try and let us know what you think!

Try our Churros Today!


Paleo AIP Baked Churros

Serves 4


  • 1/2 cup ghee
  • 1/2 tsp salt
  • 3 Tbsp coconut sugar
  • 1 cup water
  • 1 ½ cup almond flour
  • ½ cup cassava flour
  • 1 t. baking soda
  • 3 large eggs
  • 1 tsp pure vanilla extract


  • ½ cup ghee, melted
  • ½ cup coconut sugar
  • 1 Tbl. ground cinnamon


  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Place a medium saucepan
  2. For the topping;
  3. Over medium heat. Add ghee, salt, coconut sugar and water. Allow ghee to melt and water to come to a boil.
  4. Add flour all at once and stir to combine. Once dough comes together, continue stirring, over the heat, for 30 seconds.
  5. Remove from heat, add baking soda, and begin stirring in the eggs one at a time, mixing well before adding the next. Work quickly—you don’t want the egg to cook before it can be mixed in. Alternately, you can use a food processor or a stand mixer using the same process of adding the eggs one at a time.
  6. When all the eggs are incorporated, stir in vanilla extract then spoon the dough into a pastry bag fitted with a large star tip. Pipe dough onto prepared baking sheet. You can make these any length you wish, just be sure to leave at least 1 between them to allow for rising.
  7. Bake 15 minutes or until they become dark golden brown and crispy.
  8. Remove from oven and cool completely on a cooling rack.
  9. Mix 1/2 cup coconut sugar with 1 T. cinnamon and put in a ziplock plastic bag.
  10. Brush top and sides of cooled churros with melted ghee then drop one or two at a time into bag with cinnamon sugar.
  11. Shake to coat and repeat with remaining churros.
  12. Serve warm.
  13. Can be rewarmed in a 325 oven if you don’t eat them right away.

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