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Low carb pastry

Cathy
I make quiches in silicon pans without pastry, but if you REALLY want pastry, How about buying some Filo and using just one sheet?
The smallness of the amount will keep the carbs down.
Hana
 
WhitbyJet said:
I have just received some lovely feedback from a member telling me that the pastry recipe was a success :D

I have found 2 pics, thought some people might be interested to actually see how versatile this pastry is, sorry for pic quality, am not very good with cameras.

One is Strawberry Custard Tarts - I made this with the basic almond crust, home made real custard (its really worth the effort and of course its low carb) and strawberries

The other is a almond/hazelnut crust, I added dried onion and dried sage to complement the cheese I used in the filling. Lots of lovely salad, incl coleslaw, what else do you need for a summer meal?

Hope you enjoy this as much as we do x
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So impressed by this, can't wait to try
 
WhitbyJet said:
Here is my favourite low carb pastry recipe, it works well for savoury and sweet pies/tarts/quiche

You can experiment with this recipe, for sweet pies add a bit of sweetener/lemon/orange rind to the pastry, for savoury tarts add herbs, freshly ground black pepper or other spices.

Low Carb Short Crust Pastry

1 cup of almond flour (or half almond flour/half finely ground hazelnuts is lovely)
20g of chilled butter, cubed
pinch of salt
approx 1 tbsp of chilled water
1 tablespoon of sweetener for sweet crust

Mix almond flour, salt and sweetener. Cut in butter and rub butter into almond flour incorporating air as you go, gradually add water until it comes away from the bowl and forms a ball without being too sticky. Dust it with a little baking powder and keep it in the fridge for about 30 mins.
Dont roll it out, just cut off pieces and press into the tin using your finger tips. For quiches/tarts bake the shell for about 10 mins, careful you dont burn it, then remove from oven, pour in your filling, return to oven to finish cooking. Oven temperature in my oven is 180C, ovens vary, so anything from 175C - 190C, sorry cant be more specific.
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I have made mince pies last Christmas using this recipe, and honestly I could have made a small fortune selling them.

I hope this helps?
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Is almond flour the same as ground almonds?
 
Seeing this thread resurrected has piqued my interest - unfortunately, I'm allergic to tree nuts (particularly almonds) - does anyone have a low carb pastry recipe that doesn't use nuts? (Coconut is OK for me as it's not a nut and I'm not allergic to it :))
 
hanadr said:
Cathy
I make quiches in silicon pans without pastry, but if you REALLY want pastry, How about buying some Filo and using just one sheet?
The smallness of the amount will keep the carbs down.
Hana
Click to expand...

I'm thinking of trying this. If I use I sheet would I have to blind bake it before adding the filling, probably a quiche of some sort?
 
Whitby you have brightened up my day with these delicious recipes! Thank you.
Regarding crust less quiches, I make mine in a well greased stoneware flan dish, or I make 'muffin' mini quiches in a normal muffin pan. Just be sure to oil or grease each individual muffin hole before pouring in quiche mixture and I add the filling to each muffin hole first and then add the egg and cheese mixture.
 
Would the cauliflower pizza base recipe work? not sure where it is on the forum, but I'm sure someone will know it off by heart
 
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