December 2, 2021
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).
You can also watch the entire process in the Challenge Kitchen show.
INGREDIENTS
For a 12 x 30 cm mold:
For the Dough:
- 3 eggs
- 70 g Live & Love Erythritol with Stevia
- 80 g melted butter
- 250 g full-fat mascarpone cheese
- 120 g Live & Love Organic Golden Flaxseed Flour
- 20 g Live & Love Defatted Finely Ground Organic Coconut Flour
- 80 g Live & Love Defatted Almond Flour
- 1 packet of wine yeast (baking powder)
- 1 teaspoon finely ground Indian psyllium
- A pinch of baking soda (1/8 teaspoon) helps with lightness, especially if a teaspoon of vinegar is added for reaction.
For the Filling:
- 300 g ground walnuts
- 80 g Live & Love Erythritol with Stevia
- 160 ml heavy cream
- 2-3 tablespoons rum
- Contents of 1/2 vanilla bean or natural vanilla aroma
- 2 egg whites
- 1 teaspoon Live & Love Organic Dark Cocoa
Others:
- 2 egg yolks for glazing
- Live & love Erythritol with Stevia powder for sprinkling.
- a couple of tablespoons of almond/flaxseed flour/bio potato fibers for sprinkling the dough while rolling
METHOD
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.
You can also watch the entire process in the Challenge Kitchen show.
MY TIPS
- The dough from this recipe can also be used for walnut crescents. In this case, halve the amount of filling.
- The dough does not need to be chilled or rested. When rolling it out, use parchment paper and sprinkle a bit of almond flour (or flaxseed flour/BIO potato fiber) to prevent sticking.
- Baked potica can also be frozen.
- If you replace erythritol with stevia blend with regular erythritol, you’ll need to adjust or increase the amount of sweetener accordingly. Erythritol with stevia is about 25% sweeter than regular erythritol. The Live & Love erythritol with stevia does not have a burning taste and does not leave a ‘cooling’ aftertaste, which may occur with regular erythritol from other brands.
- You can also watch the entire process in the Challenge Kitchen show. Clock on the link bellow.
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