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<blockquote data-quote="ChristieM" data-source="post: 2496174" data-attributes="member: 364613"><p>I’ve had some success with amending non-low carb recipes to make them low carb, particularly Rachel Allen’s recipes. I use almond flour or ground almonds (you may find almond flour more palatable than ground almonds - finer ground) and erythritol. </p><p>Use 90% of the recipe’s weight of flour for the almond flour.</p><p>Use 25% LESS butter than the amount in the recipe.</p><p>Use same amount of erythritol as the sugar in the recipe.</p><p></p><p>Don’t forget to include baking powder if the recipe specifies self raising flour. Recommended amounts vary when googled but I use 1 teaspoon for each 110g of almond flour. Seems to work.</p><p></p><p>good luck</p></blockquote><p></p>
[QUOTE="ChristieM, post: 2496174, member: 364613"] I’ve had some success with amending non-low carb recipes to make them low carb, particularly Rachel Allen’s recipes. I use almond flour or ground almonds (you may find almond flour more palatable than ground almonds - finer ground) and erythritol. Use 90% of the recipe’s weight of flour for the almond flour. Use 25% LESS butter than the amount in the recipe. Use same amount of erythritol as the sugar in the recipe. Don’t forget to include baking powder if the recipe specifies self raising flour. Recommended amounts vary when googled but I use 1 teaspoon for each 110g of almond flour. Seems to work. good luck [/QUOTE]
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