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Pastry

Not really, there are some recipes on the internet and some us the fathead pizza dough but I’ve never found one that I like enough to use again as pastry. I’ve resigned myself to the fact that it’s one thing I can’t replace. I think it’s that I can’t get the short texture that makes pastry pastry
 
I’ve used this recipe several times for sweet or savoury pies. Her pecan pie is delicious and none of my friends knew it was low carb!

 
Cool, thanks.
Has anyone experimented with flours that have a slower/lower spike? Gram flour, soy flour, etc.
 
I have discovered a "carnivore bread" recipe which uses egg white protein powder, gelatine and eggs which works really well for me as a pizza base. I've seen it used for sweet rolls (with cinnamon "sugar" or similar) too..
 
Depends what you want the pastry for but can you do away with it all together?
I assume you are not wanting pastry for a fruit pie and most meat pies contain some carbs (e.g. meat and potato) but instead of a quiche, what about a frittata?
 
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