Low-carb khachapuri

Egg, Whey protein isolate, Soft cheese, Albumin, Soy protein isolate, Water, Casein, Baker’s yeast, Garlic, Cooking salt, Xanthan gum, Baking powder without starch

Let it stand: 6 min, Mix: 5 min, Combine the dry ingredients: 5 min, Blend with a blender: 3 min, Cooking: 5 min, Let it stand: 1 h, Cooking: 5 min, Bake in the oven: 35 min, Let it stand: 15 min

Mix dry yeast (5 g) with warm water (40 g, 32–35 °C) and let it sit for 5–7 minutes until a foamy cap appears.

Mix room temperature chicken eggs (250 g) until smooth.

Add the activated yeast along with the water and whisk.

In a separate bowl, combine casein (20 g), whey concentrate or isolate (80 g), albumin (60 g), protein (40 g), xanthan gum (2.5 g), baking powder (2 g), and salt (4 g).

Combine the dry mixture with the liquid and blend with an immersion blender for 2–3 minutes until thick, stretchy, and homogeneous consistency.

Add minced garlic (1 clove) and briefly mix.

Transfer the dough to a mold measuring 25×20×4 cm.

Cover the mold and let it sit in a warm place for 40–60 minutes for proofing.

Evenly distribute the cheese for the filling (80–120 g) on top.

Preheat the oven to 180 °C.

Bake the khachapuri for 30–35 minutes until golden brown and firm structure.

Remove the product from the mold and cool for 15–20 minutes.

Slice after the crumb has stabilized.