can make pastry dough out of bean flour, quinoa flour, coconut flour all sorts of flours that may be on your low carb list?
Just have to play around with flours to find ones you like the dough consistency. Some can be too dense.
I don’t have a recipe to share but I usually end deciding it’s worth eating whatever it turns out to be, because it has better ingredients and I know all the ingredients of things I cook (rather than mystery additives etc), even if density or appearance or such is not top notch
For dessert, ground nuts, sugar, cinnamon and butter is an ok crust. For savory, I haven’t really found any substitute I like as yet.
It’s really ok, because I rarely get in a mood to exert myself on cooking these days. About 8 months ago, I made some homemade noodles, meat sauce, and layered it for lasagna.
Haven’t had the urge since then. LOL