113

Calories

2g

FAT

13g

carbs

10g

protein

Ingredients

2 scoops of protein (French toast or carrot cake)
60 grams of gluten free flour
2 eggs
28 grams coconut flour
1 TBL cinnamon
60 grams pumpkin purée
2 tsp vanilla extract
4 tsp baking truvia
Water to wet dough

Directions

Serving size: 7

1. Mix all ingredients together and then add water to mixture to make it doughy.
2. Spray churro maker with nonstick spray and start to heat it up.
3. Fill pipping or ziplock bag with dough.
4. Once churro maker is heated up add dough. Cook for 3 minutes.

From the kitchen of: Becky Janecek