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Low-carb shortcrust pastry

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Ingredients for 1 servings:

  • 2 medium-sized eggs, for large eggs use only 1 egg
  • 70 g xylitol (sugar substitute)
  • 140 g butter
  • 250 g almond flour
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Knead the eggs, xylitol, almond flour, and cold butter into a shortcrust pastry. If it’s too crumbly, add a splash of milk until it stops crumbling. Wrap the dough in cling film and chill for at least 30 minutes. This amount is enough for a standard springform pan, but not enough for a lid.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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