Keto Churro Chips I wanted a keto holiday treat, so I made these grain-free churro chips. Each serving is ½ tortilla. ⸻

Ingredients

For the Churro Chips • 4–6 Siete grain-free tortillas (cassava, coconut, or almond flour) • Light spray oil (avocado or olive oil) • 2 tbsp Splenda (granulated) • 1–1½ tsp cinnamon

For the Chocolate Dip • ½ cup sugar-free chocolate chips • 3 tbsp heavy cream (or unsweetened almond milk for a lighter version) • Pinch of salt • Optional: ¼ tsp vanilla extract

⸻

Method 1. Cut tortillas into triangles, strips, or festive shapes. 2. In a small bowl, mix Splenda and cinnamon. 3. Lightly spray both sides of tortilla pieces with oil. 4. Air fry at 350°F for 4–6 minutes. 5. Start checking at minute 3 — grain-free tortillas brown fast. 6. Let chips cool 2–3 minutes so they crisp fully. 7. Sprinkle cinnamon sugar mixture over the chips. 8. Add sugar-free chocolate chips + heavy cream to a microwave-safe bowl. 9. Microwave in 20-second intervals, stirring between each. 10. Stop when smooth and glossy. 11. Add vanilla + pinch of salt. 12. Serve warm with churro chips.

⸻

Carb Notes • A Siete almond-flour tortilla is 10g total carbs – 2g fiber = 8g net carbs. •Serving size for keto: ½ tortilla worth of chips + a spoon of chocolate dip = ~5–6g net carbs. Printable recipe: https://www.mydiabeticplate.com/churro-chips/