In a small saucepan, add butter, water, sweetener and vanilla and start cooking on medium heat. Stir intermittently until it boils.
While that’s heating, add together the Keto Chow and almond flour and mix together well with a fork, making sure there are no clumps.
Add avocado or coconut oil into a skillet with sides until the bottom of the pan is covered. Turn heat to medium.
Once the butter sweet liquid mixture is boiling, remove from heat and add in the dry mixture and stir together until well combined. It should form into a ball. Let cool for five minutes and then add the egg. Beat mixture until the egg is completely combined.
Add mixture to a piping bag with a star tip.
Mix together erythritol and cinnamon in a shallow pan and set aside some paper towels, all in an assembly line next to your frying pan. It should be frying pan, paper towels, cinnamon sweetener and then a pan or a plate for finishing churros.
Once your oil is hot, start piping in 3-4 inch strings. 3-4 at a time works best. Use tongs to flip once you can see the top sides of the dough start to bubble and the bottom is golden brown. Once flipped it only takes a minute to finish cooking, use a slotted spoon or tongs and put on paper towels to drain excess oil. Add in the next batch of 3 inch strings and after you flip them add the drying ones into your sweet cinnamon mixture and shake them around. Add to the finished plate and pull out your flipped churros and start the process over again.
A Wilton 1M tip was the perfect size. Any tip used needs to be larger than you think. When my oil was less than ½” in the pan, the churros lost their star shape and went flat. Oil should be at least ½” deep. The cinnamon sugar melted on the churros unless they were mostly cooled. Use scissors to cut the churro batter off in the frying pan to separate into small individual churros.