To a medium bowl, add the almond flour, coconut flour, xantham gum, sweetener, cinnamon, salt and whisk. Reserve.
Bring a medium saucepan over medium heat, add the water & coconut oil and bring to a boil, remove from the heat and let it rest for 3 minutes.
Add the dried ingredients to the saucepan, stirring with a rubber spatula.
Add the egg and mix well until incorporated.
Scoop the dough into a piping bag with a large piping tip.
Cut to size a parchment paper smaller than your air fryer basket, and place over the basket, leaving room for the air to circulate.
Pipe the dough nto small stick shapes onto the parchment paper.
Air Fry at 392ºF (200ºC) for 12 to15 minutes or until the tips are golden. May need to air fry in small batches depending on tthe size of your air fryer.
Remove from air fryer and dust with sweetener and cinnamon over the warm churros to coat and serve with melted keto chocolate chips for dipping if desired.
Notes
*All nutritional Data are Estimates based on the products I used*Yield: 16 churros, Serving Size: 4 churros, Net Carbs per Serving: 4g, Amounts per Serving~