Vegan Protein Air Fryer Churros
Crispy. Fluffy. Sugar-free (obviously). These churros are out here proving that dessert can absolutely have a little protein in her.
We ditched the deep fryer, added a little protein powder, and sweetened things up with Pyure Allulose. The result? Golden, cinnamon-coated churros that taste like they came straight from the fair—minus the oil bath. Dunk them in Pyure Hazelnut Spread and boom… dessert gains achieved.
Ingredients
For the dough:
- 1 cup water
- 2 tbsp coconut oil (or vegan butter)
- 2 tbsp Pyure Allulose
- ½ tsp salt
- 1 cup all-purpose flour
- 2 tbsp vanilla or unflavored vegan protein powder
- 1 tsp baking powder
- 1 tsp vanilla extract
For coating:
- ¼ cup allulose
- 1–2 tsp cinnamon
Dipping sauce:
Instructions
1. Prepare dough
- In a small saucepan, heat water, coconut oil, allulose, and salt until just simmering.
- Remove from heat, stir in flour + protein powder until a sticky dough forms.
- Let it cool 5 minutes, then mix in baking powder and vanilla.
2. Pipe churros
- Transfer dough into a piping bag with a star tip.
- Pipe 3–4 inch strips onto parchment paper (lightly oiled so they don’t stick).
3. Air fry
- Preheat air fryer to 375°F (190°C).
- Lightly spray churro strips with oil.
- Air fry in batches for 8–10 minutes, flipping halfway, until golden brown.
4. Coat
- Mix allulose and cinnamon in a shallow bowl.
- While churros are still warm, toss them in the cinnamon-allulose mixture.
✨ No oil splatter, no sugar crash, no regrets.
Just warm, cinnamon-sweet, protein-packed happiness in every bite.