The apple pie is pretty good, I used the all-butter crust recipe I usually use, but with Carbalose instead of pastry flour. I did have to add a bit more water to get it to form a dough, that's typical with Carbalose products. Could have used a little more cinnamon, but that's always subjective. (And Diane almost always thinks a recipe needs more cinnamon.)

This year's Winesap apples are a bit more tart than the ones I got (at a different orchard) last year, I noticed that when I was peeling them, and I also didn't adjust the recipe for the difference in sweetness between sucrose and allulose (about 70% as sweet), but sometimes that recipe is almost too sweet.

The Carbalose crust was reasonably flaky, perhaps a bit more assertive in taste than pastry flour, but it definitely tastes like an apple pie.

Instead of an egg wash, I used cream, with just a little sparkling sugar (adding less than 1 carb per slice). I took it out of the oven a few minutes early because the outer edges were getting dark but the crust seems fully baked.

I used my new pastry rolling bag from King Arthur, it seemed to help keep the crust from fracturing. Now I need to test it on pizza dough.

Playing around with the recipe tool in Carb Manager, it looks like my croissants (small, 40 grams each) are about 15 grams of carbs each. If I use allulose, cream and carbalose flour, I can get that down to 5 net carbs each (10 total carbs). Adding chocolate sticks to make chocolatines adds another 5 carbs back.

Will have to try that to see how they taste but based on the apple pie I made on Sunday probably similar to the croissants I made some years ago using soft red winter whole meal wheat flour instead of AP flour.

I've tried a number of keto-friendly recipes, ones without wheat, barley, rice, oats, corn or rye. (I generally don't do anything with teff, millet, sorghum, kamut, quinoa or other grains, so they didn't factor in to my testing, though I may play with teff to see if I can make a good injira.)

Mixed results--at best. Texture is an issue, few of them have the lightness you get with wheat. The ones that used a lot of whipped egg whites tended to be a bit lighter, but IMHO the egginess is an issue. It does not appear you can make them with liquid egg whites, not sure if powdered egg protein would work or not, so you need a plan for what to do with multiple egg yolks. (I've made gluten-free angel food cake and ladyfingers with powdered egg whites, the ladyfingers were more of a success though we used both in a gluten-free trifle, by the time the pastry cream, jello and fruits were added the cake and ladyfingers were not impacting flavor much.)

Almond flour is a common ingredient in keto baking and I got tired of the taste of almond flour quickly. Other nut flours didn't seem to help much. I concluded that flax meal adds a bitterness I don't like.

Fathead doughs (almond flour usually with cream cheese and mozzarella) never really gave us a 'bread' feel, though the taste wasn't too bad and it actually toasted fairly well. If I HAD to make my own keto breads without any wheat products, I'd probably start with a fathead recipe and see what I could do to improve it, a task many others have attempted with only modest results.

Coconut flour has potential but the trick is to avoid it tasting like a coconut candy.

I'm still playing with fibers, such as bamboo fiber and oat fiber, I don't know if the latter meets the criteria of 'grain free', though.