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Ingredients:
- 160 g kate’s low carb muffin and cake flour mix
- 3 g sodium bicarbonate
- 10 g erythritol powder
- 1 egg yolk, size “M”
- 25 g margarine
- 80 g sour cream
Preparation:
- Mix the flour, the sodium bicarbonate, the erythritol powder and crumble with the margarine. Add the egg yolk and the sour cream and knead an elastic dough.
- Let the dough rest for 10 minutes in room temperature, then roll it out very thin.
- With a pizza cutter, slice the dough into stripes and twist them a couple of times.
- Bake them in hot oil until goldenbrown.
- Serve it with jam and sprinkled with erythritol powder.
Enjoy!
