Instructions

White chocolate-pumpkin spice sauce:

1. Heat heavy cream and sweetener in a medium saucepan over medium-low heat until just beginning to bubble.
2. In medium bowl, combine white chocolate, pumpkin purée, vanilla, and pumpkin spice.
3. Pour hot cream over these ingredients and let stand for 1 minute. Once it has cooled slightly, whisk until smooth.

Cinnamon-“sugar” dust:

1. Simply mix sweetener and cinnamon in bowl and set aside.

Churros:

1. Place mozzarella cheese, butter, milk, pumpkin purée and vanilla in saucepan over low heat, and cook, stirring regularly, for approximately 5 minutes until melted.
2. Sift almond flour, arrowroot and coconut flour into bowl of stand mixer or large mixing bowl.
3. Add baking powder, sweetener, spices, xanthan gum and salt, and whisk until well combined.
4. Pour melted mozzarella-butter mixture onto dry ingredients and, using handheld electric mixer or paddle attachment of stand mixer, beat ingredients together until dough is stiff and well mixed.
5. Add eggs and continue to mix until dough is smooth and soft.
6. Transfer dough to piping bag fitted with star nozzle and keep warm while you heat cooking oil. If dough does cool, warm in microwave at 20-second intervals until supple.
7. Heat deep fryer or large saucepan filled with cooking oil to approximately 325 F.
8. Working in batches of 5 to 6, pipe dough directly into hot oil, using scissors to snip dough to desired length.
9. Cook churros for about 1 ½ minutes. Using slotted spoon, flip over and cook for additional 1 ½ minutes. Churros are done when golden-brown.
10. Transfer to baking sheet or plate lined with paper towels to soak up excess oil.
11. Immediately sprinkle churros with cinnamon-sweetener mixture, and allow to cool slightly before serving with chocolate sauce.