Ingredients
Scale
- 2 Organic Eggs
- 20 gr Erithryol
- 100 gr Sweet Potato Starch
- 40 gr Coconut Milk/Flour
- 30 gr Moscato Wine
- 1 tsp Apple Cider Vinegar
- 15 gr Honey
- 15 gr cream of tartar
Instructions
- Preheat the oven to 350 F.
- In a bowl, beat the egg together with the erythritol.
- Sift in the sweet potato starch, while mixing continually.
- Mix in the remaining wet ingredients until you have a nice and firm batter.
- Line a baking pan with a sheet of parchment paper.
- Take a tablespoon full of batter and place it on the parchment paper, creating your desired shape (I used long vertical rectangles).
- Bake for 5 min at 180, then 3 min at 150.
- Let the éclairs cool down and then glaze them with some sugar free icing