Baked Churros
Prep time
Cook time
Total time
A healthy baked cinnamon and sugar pastry found at the fair.
Serves: 28 Churros
  • 2 tbsp. brown sugar
  • ½ tsp. salt
  • ⅓ cup light or reduced-fat butter (I used Smart Balance Light with Flaxseed Oil)
  • 1 cup all-purpose flour
  • ½ cup Egg substitute or 2 eggs
  • ½ tsp. vanilla extract
  • ¼ cup sugar or Presweet Tagatose
  • 1 tsp. cinnamon (or to taste)
  1. Preheat the oven to 425°F, Line two baking sheets with parchment paper and coat with cooking spray; set a side.
  2. In a medium saucepan, combine 1 cup water, brown sugar, salt, and butter and bring to a boil. Remove from heat and add flour, stirring with large wooden spoon until well blended.
  3. In a bowl, combine egg substitute and vanilla. Stir into flour mixture until completely incorporated. Spoon dough into pastry bag with large star tip (I used Wilton #1M). Squeeze dough onto baking sheet in 4-inch strips, leaving space for each churro to expand. Bake for 10 - 13 minutes or until lightly golden brown.
  4. In a large plastic or paper bag, combine sugar substitute and cinnamon. Add the hot churros, about 5 at a time and shake to cover. Serve warm.
Calories per Churro using Presweet Tagatose: 32.1, Fat: 1.1, Cholesterol: 0, Sodium: 40, Potassium: 7.1, Carbs: 6, Fiber: .01, Sugar: .09, Protein: .05

Calories per Churro using granulated sugar: 36.3, Fat: 1.1, Cholesterol: 0, Sodium: 40, Potassium: 7.1, Carbs: 6.1, Fiber: .01, Sugar: 2.7, Protein: .05
Nutrition Information
Serving size: 1 Churro
Recipe by PB + P Design at