LCHF Walnut Potica (Recipe 2)

Potica is a traditional Slovenian dish, a sweet rolled pastry with a filling, usually in the form of a roll or loaf. The most famous is walnut potica, but there are also variations with cottage cheese, poppy seeds, hazelnuts, etc. The preparation of potica is often part of holiday traditions and special occasions, holding a significant place in Slovenian cuisine.

This is KETO version od potica (sugar-free, grain-free, and gluten-free).

INGREDIENTS (for a 12 x 30 cm mold):

For the Dough:

For the Filling:

Others:

Note: If replacing Erythritol with Stevia with regular Erythritol, adjust the amount of sweetener accordingly. Erythritol with Stevia is about 25% sweeter than regular Erythritol. Live & Love brand Erythritol with Stevia does not bake and does not have a "cool" taste, which may occur with regular Erythritol from other brands.

Dough Preparation:

Whisk eggs until frothy (mix for a few minutes), gradually adding erythritol. When the mixture becomes fluffy and slightly puffy, add melted butter and mix well.

Then add mascarpone. Finally, fold in the mixture of dry ingredients and mix well. Use the hook attachments on the mixer for this part.

Filling Preparation:

Prepare the filling by pouring ground walnuts into a pan and slowly roasting them on low heat until fragrant. Be careful not to burn them!

In a separate bowl, mix cream, cocoa, rum, and the inside of the vanilla bean. When the walnuts are gently roasted, pour them with the cream mixture (with rum, cocoa, and vanilla) and add erythritol with stevia. Mix everything well and set aside. Beat 2 egg whites until stiff and gently fold them into the filling.

Assembly and Baking:

Roll out the dough between two layers of parchment paper to the size of the potica baking pan or any mold you have. Spread the filling and carefully (quite tightly) roll it up.

Bake for about 60-70 minutes at 170 degrees Celsius. The baking time depends on the size of the potica and the oven. Glaze it with beaten egg yolks mixed with a little water halfway through the baking.

Once baked, carefully remove the potica from the mold and sprinkle it with Erythritol powder. You can also use a coffee grinder to grind erythritol with stevia into powder. It works great.

Notes:

  • This dough can also be used for walnut croissants. In this case, halve the amount of filling.
  • The dough does not need to be chilled and does not require resting. When rolling, use parchment paper sprinkled with a little almond flour (or flaxseed flour/bio potato fibers) to prevent sticking.

Enjoy your baking!

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