Ingredients
2 piece Organic Eggs
20 g Erithryol
100 grams Sweet Potato Starch
40 grams Coconut Milk/Flour
30 grams Moscato Wine
1 teaspoon Apple Cider Vinegar
15 g Honey
15 grams cream of tartar
Preparation
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
