Easter is right around the corner! We suspect that you know how to boil and dye eggs like no one else)) But kulich can be difficult. so, here’s a keto kulich recipe for you! We use Italian Christmas bread as a base.
We use small muffin tins, about 7 cm high.
Before you yell “you can’t have honey on keto!” – it’s not for you, it’s for the yeast. They need something to eat to start working properly. Trust me, you won’t get a drop of it and, yes, it’s a scientific fact.
Cooking Time 120 min.
Number of servings 7
Ingredients :
To make this recipe for “Easter Keto Kulich Recipe” You will need:
Dry yeast 1 tbsp.
Honey 1 tbsp.
Warm water 125 ml
Sour cream 60g
Almond flour 170 gr
Flaxseed flour 80 gr
Whey protein 35g
Psyllium 18g
7 tbsp Erythritol
Xanthan gum 2 teaspoon
Baking powder 2 teaspoon
Salt to taste
Egg 3 pcs.
Apple cider vinegar 1 Tbsp.
Orange zest 1 tablespoon
Butter 55g
Step 1
Mix the warm water, honey and sour cream. Pour the mixture over the yeast and leave for 7 minutes. At this time add all the dry ingredients.
Step 2
Once the yeast is ready, add the eggs, vinegar, and beat with a mixer for a couple of minutes. Then, add the dry mixture in three batches, alternating with the addition of the soft butter. Mix thoroughly. Place the dough in the molds, cover with a towel and place in a warm place for 2-3 hours, until the dough has almost doubled in size
Step 3
Bake in a preheated oven for 10 minutes at 200°C, then another 10 minutes at 190°C and another 5-7 minutes at 180°C. The cakes should turn a dark brown color
Step 4
Allow to cool on the baking tray for 20 minutes, transfer to a rack to cool completely. Keep in mind that they continue to cook while they cool, so don’t cut until they cool
Bon appétit!
Energy Value per Serving
Calories from fat 234
Calories: 312
Fats: 26g
Carbohydrates: 11g
Fiber: 7 g
Digestible carbohydrates: 4 g
Protein: 10 g
