Yeast kulich

Egg, Stevia, Almond flour, Milk, Butter, Soy flour, Oat flour, Xanthan gum, Baking powder without starch, Baker’s yeast, Cooking salt, Coconut sugar, Vanilla

Heat on the stove: 5 min, Whisk with a mixer: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 5 min, Cooking: 5 min, Let it stand: 1 h, Bake in the oven: 55 min, Let it stand: 10 min, Let it stand: 30 min

Heat the milk (40 g), butter (20 g), salt (0.5 g), sweetener (40–50 g), and vanilla to taste. Mix well. Wait until the butter is completely melted.

Beat the eggs (150 g) until smooth. Pour in the warm milk mixture. Mix well.

Combine the instant yeast (2 g) with the sugar (1 g). Add to the liquid mixture. Mix thoroughly.

The sugar is used to activate the yeast. The yeast processes it during fermentation, so it is almost absent in the finished product and does not affect the keto profile.

In a separate bowl, combine almond flour (40 g), soy flour (18 g), oat flour (12 g), xanthan gum (2.5 g), baking powder (2 g), and inulin or soluble corn fibers (3 g) (if desired).

Oat flour can be replaced with coconut flour, but the taste and texture will change. In this case, reduce the amount to 8 grams, as coconut flour absorbs moisture more strongly.

Combine the dry and wet ingredients. Mix until a thick, homogeneous dough forms.

Add dried berries or keto-friendly sugar-free candied fruits to taste. Make sure they are dry.

Transfer the dough to a mold. Smooth the surface with a wet spoon. Cover the mold. Leave to rise at 28–32°C for 40–60 minutes.

Preheat the oven to 200°C. Place the cake in the oven. Immediately reduce the temperature to 165–170°C. Bake for 45–55 minutes until golden brown.

Turn off the oven. Crack the door open. Leave the cake inside for 10 minutes.

Cool on a rack. Remove from the mold after completely cooling.