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4 from 1 vote
Servings 2

Ingredients
  

  • 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