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MAPLE CHURROS Recipe

Soft and gooey on the inside and crisp on the outside, these baked Maple Churros are the perfect macro-friendly take on a Spanish treat with the benefit of extra protein!

INGREDIENTS
  • 2 scoops Breakfast in Bed GLAM PRO
  • 1 cup water
  • 4 tbsp ghee butter (or coconut oil)
  • 2 tbsp truvia brown sugar blend
  • 1/2 tsp salt
  • 3/4 cup all-purpose flour (gluten-free works if you add 1 tsp xanthan gum)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tbsp stevia
  • 1/2 tbsp truvia brown sugar blend
  • 1/4 tsp cinnamon
DIRECTIONS
  1. Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper or a baking mat.
  2. Mix flour and Glam Pro together well in a bowl
  3. Combine water, ghee, brown sugar blend, and salt in a medium saucepan
  4. Cook over medium-high heat until the ghee is melted and the mixture starts to boil. Remove from heat.
  5. Using a wooden spoon, stir in flour/protein mixture until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes
  6. Whisk eggs and vanilla in a small bowl well for about 60 seconds
  7. Add eggs/vanilla to the dough in the pan and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch
    open-star tip.
  8. Pipe the dough onto the prepared baking sheet to make 10 churros, each about 4 inches long. Bake the churros until puffed and browned, about 25 minutes. (Start checking at 20 minutes)
  9. Combine extra stevia, trivia blend and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes. Enjoy!

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