Step 1

Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.

Step 2

Bring 1 cup water, butter, 2 tablespoons Splenda Monk Fruit Sweetener and 1 ½ teaspoons vanilla to boil in a medium saucepan over medium heat. Cook until butter is melted, about 6 minutes. Turn off heat and add flour and salt. Stir until thick, and forms a ball, about 30 seconds. Let cool for 10 minutes. Transfer mixture to a large bowl. Beat in eggs one at a time, using hand mixer, until smooth.

Step 3

Mix ½ cup Splenda Monk Fruit Sweetener with 2 tablespoons cinnamon until combined and set aside.

Step 4

Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 3-inch long sticks on prepared baking sheet. Bake, rotating halfway through, until light brown, about 25 to 30 minutes. Remove churros and spray liberally with olive oil cooking spray and roll in cinnamon sweetener.

Step 5

Bring ½ cup of water, 1 cup of Splenda Monk Fruit Sweetener, 1 ½ teaspoons vanilla and ½ cup of unsweetened cocoa powder to a gentle simmer whisking constantly in a medium saucepan over medium heat. Reduce to low heat and add ½ teaspoon cinnamon and cayenne. Cook until sauce thickens slightly, about 1 minute. Serve sauce warm with churros.