Keto kulich with coconut oil

Egg, Almond flour, Coconut oil, Bamboo fiber, Apple cider vinegar, Lemon zest, Olive oil, Baking powder without starch, Xanthan gum, Table salt, Stevia, Vanilla, Lemon, Erythritol

Let it stand: 10 min. Bake: 50 min. Mix: 10 min. Whisk with a mixer: 5 min. Whisk with a mixer: 7 min. Heat on the stove: 5 min. Cool down: 5 min.

Batter

Beat the egg (100 g) with a mixer for about 7 minutes until pale and increased in volume. Melt the coconut oil (40 g), add the olive oil (5 g), and mix them into the egg mixture.

Mix the almond flour (80 g), bamboo fiber (20 g), xanthan gum (1 g), baking powder without starch (5 g), table salt (1 g), stevia (to taste), and vanilla (to taste). Combine the dry mixture with the egg mixture, add apple cider vinegar (15 g) and lemon zest (10 g), stir, and rest the batter for 10 minutes.

Transfer the batter to a 9 cm mold and bake at 180°C for 45–50 minutes, until fully set. Cool the kulich completely.

Glaze

Mix the erythritol (20 g) with lemon juice (30 g), adding the juice gradually until the desired consistency is reached. Coat the cooled kulich with the glaze and decorate it.