Cottage Cheese Churro Twists
Cottage Cheese Churro Twists
Ingredients
For the Batter
- 1 cup cottage cheese, full fat
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Cinnamon Sugar Coating
- 3 tablespoons coconut sugar, or brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). In a blender, combine the full-fat cottage cheese, large eggs, almond flour, baking powder, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and no lumps remain.
⏱️ 5 min•🌡️ 375
- 2
Carefully transfer the smooth batter into a piping bag. If you don't have a piping bag, you can use a large zip-top bag with one corner snipped off.
⏱️ 2 min
- 3
Generously grease a 12-cup muffin pan. This will help prevent sticking and ensure easy removal of the churro twists.
⏱️ 2 min
- 4
Pipe the batter in a spiral pattern into each greased muffin cup, filling them about two-thirds full. Aim for an even distribution across all 12 cups.
⏱️ 3 min
- 5
Bake in the preheated oven for 18–22 minutes, or until the churro twists are deep golden brown and have a caramel-like color. They should look firm and slightly puffed.
⏱️ 20 min•🌡️ 375
- 6
While the churro twists are baking, prepare the cinnamon sugar coating. In a shallow dish, combine the coconut sugar (or brown sugar) and ground cinnamon. Mix well.
⏱️ 2 min
- 7
Once baked, remove the muffin pan from the oven. While the churro twists are still warm, carefully remove them from the muffin cups.
⏱️ 1 min
- 8
Lightly brush each warm churro twist with the melted butter. This will help the cinnamon sugar adhere.
⏱️ 1 min
- 9
Immediately roll each buttered churro twist in the cinnamon sugar mixture, ensuring it's fully coated.
⏱️ 1 min
- 10
Serve the churro twists warm. Enjoy their caramel crunch on the outside and soft pull on the inside!
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Churro Twists
For the Batter
- 1 cup cottage cheese, full fat
- 2 large eggs
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Cinnamon Sugar Coating
- 3 tablespoons coconut sugar, or brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). In a blender, combine the full-fat cottage cheese, large eggs, almond flour, baking powder, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and no lumps remain.
⏱️ 5 min•🌡️ 375 - 2
Carefully transfer the smooth batter into a piping bag. If you don't have a piping bag, you can use a large zip-top bag with one corner snipped off.
⏱️ 2 min - 3
Generously grease a 12-cup muffin pan. This will help prevent sticking and ensure easy removal of the churro twists.
⏱️ 2 min - 4
Pipe the batter in a spiral pattern into each greased muffin cup, filling them about two-thirds full. Aim for an even distribution across all 12 cups.
⏱️ 3 min - 5
Bake in the preheated oven for 18–22 minutes, or until the churro twists are deep golden brown and have a caramel-like color. They should look firm and slightly puffed.
⏱️ 20 min•🌡️ 375 - 6
While the churro twists are baking, prepare the cinnamon sugar coating. In a shallow dish, combine the coconut sugar (or brown sugar) and ground cinnamon. Mix well.
⏱️ 2 min - 7
Once baked, remove the muffin pan from the oven. While the churro twists are still warm, carefully remove them from the muffin cups.
⏱️ 1 min - 8
Lightly brush each warm churro twist with the melted butter. This will help the cinnamon sugar adhere.
⏱️ 1 min - 9
Immediately roll each buttered churro twist in the cinnamon sugar mixture, ensuring it's fully coated.
⏱️ 1 min - 10
Serve the churro twists warm. Enjoy their caramel crunch on the outside and soft pull on the inside!