Adapted from this recipe:
1/2 ts. salt
(optional) 1/2 ts. molasses
1/2 cup powdered erythritol or xylitol
1 1/2 cup powdered isomalt or sorbitol (this is necessary for the tuile to be crispy and thin)
1 1/4 cups flour substitute (I use 3 parts almond flour, 1 part coconut flour, and a teaspoon of guar gum per 1 cup of flour mixture)
6 oz. soft butter
1/2 ts. vanilla paste/extract
1 cup crushed nuts
Preheat oven to 350 degreed F.
Combine salt, molasses, both sweeteners in a bowl. Add flour substitute, butter and vanilla and mix well. Add crushed nuts last.
Place the batter in a heaping tablespoons on non-stick baking sheet, 2 at a time. Bake for 8 minutes, watching carefully. Crumple 2 pieces of parchment paper and set on a dry work surface. Remove cookies from oven and immediately peel them off one at a time, working quickly while still molten. Drape them over each piece of shaped parchment paper. They cool and set very quickly, so if they stiffen up, place back in the oven briefly.
Sub the sugar and syrup for low-carb sweeteners, ideally more heat-resistant ones like sorbitol, and isomalt in syrup form. Super-low-carb sweeteners like erythritol and stevia will not work well. This biscuit needs the sweetener to help with stability, so using something like stevia would produce a non-ideal result. (DO NOT even think about using sucralose/Splenda or aspartame/Equal, google their toxicity)
the nuts in this recipe are for texture and taste only, so they can be left out without any structural problems.