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Easy Protein Churros

Easy Protein Churros
Emily Wilcock
Content Executive2 years ago
View Emily Wilcock's profile

@counting_zacros has put his own protein-packed spin on this delicious treat. If you’re unfamiliar with churros, they’re a type of fried dough eaten in Spain, Portugal and parts of Latin America. Just imagine freshly fried donuts at the fun fair.

Churros that align with your macros – yes please.

And you get to pick a sauce of your choice. Frankly, they’re tasty enough on their own, but if you like to dip your churros, why not try some Sugar-Free Syrup, or even melt some Protein Spread for an extra hit of protein.

Makes 6 churros



  • 35g plain flour
  • 20g Vanilla Casein
  • 10g Vanilla Whey
  • 100g low fat Greek yoghurt


  • 1 tsp granulated stevia
  • 1 tsp stevia



Sift your flour, casein and whey into a mixing bowl and whisk to combine. 


Next, add Greek yoghurt and stir to create your dough. If the mixture is slightly too thick, you might need an extra splash of your choice of milk.  


Once your dough is ready, place into a piping bag with a star nozzle. 


Squeeze out the dough into as many churros as you like (this recipe makes roughly 6 in total, depending how big you make them). 


When piped out, place them in an air fryer for 8-10 minutes on 180C. 


While your churros are cooking, add your dusting ingredients to a small mixing bowl and stir to combine. 


Once the churros are cooked, remove from air fryer, sprinkle with the dusting and allow to cool slightly. 


Enjoy them while they’re still warm.

Nutritional info per serving:

Total Carbohydrates5g


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Emily Wilcock
Content Executive
View Emily Wilcock's profile
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.