3 oz/75g ground almonds
125g butter, cut into small pieces
Rub butter into flour and almonds until the mixture resembles fine sand. (Or cheat, as I do, and throw it all into the food processor.) Add cold water and mix with a knife until dough forms (exact amount of water needed varies depending on temperature, flour, etc.). Wrap in clingfilm and refrigerate for (at least) 15 minutes before rolling out and using as you would regular pastry.
(Total carbs in one quantity of this pastry should be of the order of 39g.)
If you have leftover pastry after making whatever you originally planned, roll it out and cut it into 1cm wide strips, sprinkle with a mixture of cinnamon and Splenda (or your granulated sweetener of choice), and hey presto, cinnamon-flavoured nibbly bits.