Sugar-free shortcrust pastry is one of the most versatile sugar-free desserts, a pastry for diabetics, perfect for making cookies and pies. The base of the pies can be filled with a sugar-free custard or a sugar-free chocolate cream. Soon, I will share the recipe for sugar-free pastiera and many ideas for making sugar-free cookies. In this recipe, you’ll find a classic sugar-free shortcrust pastry variant and a low-fat sugar-free shortcrust pastry, so you can adapt it to your needs and according to the directives of your doctor or nutritionist or diabetologist. Thanks to Dr. Candida Aiello, I learned to improve my sugar-free desserts by reducing fats without compromising taste.
Now, let’s move on to the recipe for low glycemic index shortcrust pastry and follow me HERE to not miss the upcoming recipes.
Here are other sugar-free desserts:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No Baking
- Cuisine: Italian
- Energy 378.16 (Kcal)
- Carbohydrates 62.22 (g) of which sugars 8.06 (g)
- Proteins 10.29 (g)
- Fat 13.21 (g) of which saturated 7.85 (g)of which unsaturated 4.96 (g)
- Fibers 8.19 (g)
- Sodium 92.73 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Shortcrust Pastry with Butter
- 4 cups all-purpose flour
- 1/2 cup inulin (long chain)
- 3/4 cup erythritol
- 1/4 cup sugar
- 3 eggs
- 7 tbsps butter
- 1/4 cup sweet vermouth
- Half lemon (untreated zest)
- 1 pinch salt
- 1/2 packet baking powder
What You Need
- 1 Mixer or Thermomix
- 1 Grater
- 1 Cling Film
Procedure
Pour the flour and inulin into the mixer bowl, add the softened butter cut into pieces, and start at low speed until you get crumbs (sand effect). Add the erythritol, lemon zest, salt, and vermouth, and work for another 40 seconds. Finally, add the eggs and work for a short time, just enough to combine the ingredients. Pour the dough onto a surface, compact it into a ball, wrap with cling film, and refrigerate for 3 hours.
Put the erythritol in the bowl and start for 10 seconds at turbo speed. Use a spatula to gather the sugar stuck to the sides of the bowl and add the rest of the ingredients. Work for 30 seconds at speed 5. Form a ball, wrap with cling film, and refrigerate.
Pour the flour and inulin into the bowl, add the butter, and rub the mixture between your hands until it turns into crumbs. Add the chosen sugars, preferably powdered, and work quickly without warming the butter. Add the flavors, eggs and work the mixture quickly. Form a ball, wrap with cling film, and refrigerate for 3 hours.
Rosella Errante’s Tips
The shortcrust pastry keeps in the fridge for up to 3 days, in the coldest part of the refrigerator.
In case of conditions, I suggest joining Dr. Candida Aiello’s group
Sugar-Free Pie Crust
If you plan to make a pie, halve the amount of baking powder.
FAQ (Questions and Answers)
Why should I use inulin?
Inulin is a fiber extracted from chicory and can speed up transit and reduce the absorption of sugars and carbohydrates.
What is the difference between inulin and long-chain inulin?
Long-chain inulin does not change its glycemic index during cooking, ensuring a low GI recipe. In contrast, regular inulin is suitable if the food does not require cooking or is dissolved in water to drink.
How much inulin to use if I change the doses?
The proportion of long-chain inulin should be equal to 10% of the flour’s weight.
