Of course, the main ingredient which helps the phyllo dough to become so thin, elastic and crispy is the gluten from wheat flour. Now, I don’t have to remind you how unhealthy gluten is! You cannot even think about it when you want to create a keto-friendly phyllo dough.
The phyllo dough used in the original thing makes all the difference. The dough is, naturally, full of carbs and contains plain flour (gluten), so that is not an option here.
Therefore, I made it into a project: Of course, the main ingredient which helps the phyllo dough to become so thin, elastic and crispy is the gluten from wheat flour. Now, I don’t have to remind you how unhealthy gluten is!
With Lo-Dough, samosas are back on the low carb menu and they are as delicious as ever! We’ve filled ours with one of the lower carb root vegetables, celeriac, and peas - and it works a treat. This quiche is just as delicious as regular quiche, however it’s made all the healthier by using a Lo-Dough base instead of your pastry.