These keto pumpkin churros with maple cream cheese dipping sauce truly encompass all your festive fall dreams, without all the carbs or sugar. Less than 70 calories and 1 net carb per churro! After you make the pumpkin loaf, just slice into stick shapes, pan fry until crispy, then coat in pumpkin spice + sweetener.
The base is a variation of your typical “egg loaf” and makes the absolute perfect base to be pan fried and coated in delicious pumpkin spice coating, while keeping carbs super low. You can even make the loaf in advance, store it in the fridge, and then slice and make the churros when you want them freshly made!
Why This Keto Pumpkin Churros Recipe Is the Best
1. Perfectly crisp outside, soft inside.
The texture is incredible — golden on the outside while staying fluffy inside, just like traditional churros.
2. No deep frying required.
These are pan-fried in a little butter for that irresistible flavor and crispness without the mess of oil frying.
3. Easy to make ahead.
Bake the loaf in advance, refrigerate it, then slice and pan fry when you’re ready to eat. Ideal for cozy fall weekends or a spontaneous dessert craving.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Eggs
Give structure and richness to the loaf while keeping it light and fluffy.
Cream Cheese
Creates a smooth, creamy texture that helps the churros hold together and taste indulgent. Also used in the dipping sauce!
Pumpkin Purée
Adds moisture and that classic pumpkin flavor without adding too many carbs.
Salted Butter
Used both in the loaf and for pan-frying — it’s what gives these churros their golden edges and buttery delicious flavor.
Vanilla Extract
Enhances the flavor and balances the spices perfectly.
Coconut Flour
Absorbs moisture and keeps the loaf sturdy enough to slice into sticks after chilling. You can replace with other types of flour if needed, though you may want to add a few extra tablespoons. Coconut flour is uniquely absorbent, so a little goes a long way.
Baking Powder
Helps the loaf rise slightly and stay light in texture.
Granulated Sugar-Free Sweetener
Sweetens both the loaf and adds a sweet crunch to the coating. I like using an erythritol/monk fruit blend for the perfect balance.
Pumpkin Pie Spice Blend
The signature warm fall flavor — a blend of cinnamon, nutmeg, ginger, and cloves.
Sugar-Free Maple Syrup
Used in the dipping sauce for that sweet, maple-frosting flavor that pairs perfectly with pumpkin spice.
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How to Make Keto Pumpkin Churros
1. Make the pumpkin loaf
Preheat oven to 350°F. Grease and line an 8×4-inch loaf pan with parchment paper. Add eggs, softened cream cheese, pumpkin puree, softened butter, and vanilla to a blender or food processor. Blend until smooth, then add coconut flour, baking powder, sweetener, and pumpkin pie spice. Blend or pulse again until fully combined. Pour into the loaf pan and bake for 50–60 minutes, or until the center is set.
2. Chill and slice
Let the loaf cool completely — it will sink a little after cooling, which is normal. Refrigerate for at least 1–2 hours before slicing into stick shapes (about 30 pieces).
3. Fry until golden
Melt about a tablespoon of butter in a skillet over medium-low heat. Fry the sticks in batches, turning until golden brown on all sides.
4. Coat in pumpkin spice sweetener
Mix together sugar-free sweetener and pumpkin pie spice in a shallow bowl, then roll each churro until evenly coated.
5. Make the maple cream cheese dip
Combine softened cream cheese with sugar-free maple syrup until smooth and creamy. Adjust the sweetness and texture to your liking.
6. Serve and enjoy
Serve the churros warm with the dip on the side — they’re absolutely irresistible fresh off the pan.
Tips for Success
Chill before slicing: The loaf holds together much better after refrigerating, so don’t skip that step.
Use medium-low heat: Keeps the churros from browning too quickly before the centers are fully warmed.
Fry immediately before serving: These are best served fresh. Chill the loaf and then pan fry immediately before enjoying.
Keto Pumpkin Churros Flavor Variations
Chocolate dipped: Dip the churros in melted sugar free chocolate for a chocolate pumpkin combo.
Cinnamon sugar churros: Skip the pumpkin spice and use plain cinnamon for a classic churro flavor.
Pumpkin Spice Latte Churros: Add a pinch of instant espresso powder to the coating for a little classic PSL flavor!
FAQs
Yes — store the baked loaf in the fridge for up to 3 days, then slice and fry whenever you want fresh churros.
Yes, you can replace with other types of flour if needed, though you may want to add a few extra tablespoons. Coconut flour is uniquely absorbent, so a little goes a long way.
I recommend granulated erythritol. I use an erythritol/monk fruit blend. Granulated erythritol looks almost identical to regular sugar, which gives the coating a nice sweet crunch.
Try This Keto Pumpkin Churros Recipe!
If you’re looking for more delicious, easy low-carb baking recipes, similar to these keto pumpkin churros, check out my other pumpkin recipes, as well as my best selling recipe guide: The Keto Dessert eBook 2.0. On every page, you have the full recipe, a color photo, instructions, as well as full nutritional breakdown with calories and macros calculated per serving. Every single recipe is contained to just one page each, so it’s super easy to use and read. You can also easily print out pages as needed, or the entire thing.
If you make these keto pumpkin churros, I’d love to hear what you think! Don’t forget to leave a star rating and comment below — and tag me on Instagram so I can see your creations!
XO,
Sarah
Keto Pumpkin Churros
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Pumpkin loaf:
- 8 large eggs
- 1 cup cream cheese
- ½ cup pumpkin puree
- 2 tbsp salted butter
- 1 tsp vanilla extract
- 3 tbsp coconut flour
- 1 tsp baking powder
- 2 tbsp sugar-free sweetener
- 1 tsp pumpkin pie spice
Dipping sauce:
- ⅓ cup cream cheese softened
- 2-4 tbsp sugar-free maple syrup to desired texture and sweetness
- Butter as needed for frying
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper.
- Combine first five ingredients in a high-speed blender or food processor. Blend until smooth. Add coconut flour and baking powder and pulse until combined.
- Pour batter into pan, and bake about 50 min-1 hr, or until firm in the center. Allow to cool. Loaf will sink a bit after cooling – this is normal. Refrigerate for at least 1-2 hours before slicing.
- Slice into approximately 30 stick shapes. Heat a tablespoon of butter in a skillet over low-medium heat. Fry sticks in batches, turning until golden brown on all sides.
- Coat each stick in mixture of sweetener and pumpkin pie spice.
- Combine softened cream cheese and syrup.
- Dip, and enjoy!
Notes
- Sweetener: Use a granulated erythritol/monk fruit blend for the best texture in the coating.
- Pumpkin Purée: Be sure to use pure unsweetened pumpkin purée, not pumpkin pie filling, which contains added sugar.
- Flour Options: You can replace the coconut flour with another low-carb flour if needed, though you may want to add a few extra tablespoons.
- Chilling: Refrigerating the loaf before slicing is key for getting clean cuts and preventing crumbling when frying.
- Make Ahead: The loaf can be baked 1–2 days in advance, then sliced and fried fresh when ready to serve.
- Dip Texture: Adjust the maple cream cheese dip by adding more sugar-free syrup for a thinner consistency or less for a thicker frosting-like texture.
Loved these
Easy and fun to make!