Rogal (dense and crumbly dough)

Egg, Hazelnut paste, Soy protein isolate, Dry coconut milk, Xanthan gum, Cooking salt, Stevia

Heat on the stove: 5 min, Mix: 5 min, Combine the dry ingredients: 5 min, Knead the dough: 10 min, Chill in the refrigerator: 15 min, Slice: 10 min, Bake: 35 min, Let it stand: 30 min

Warm the nut butter (50 g) to make it softer and more fluid.

Mix the warm paste, egg (1 piece, 70 g), sweetener to taste, and salt (1 g) until smooth.

Combine soy protein isolate (25 g), dry coconut milk (5 g), and xanthan gum (1.5 g).

Add the dry mixture to the liquid part and knead the dough until it reaches a smooth, dense consistency.

Transfer the dough onto parchment paper and cover it with a second sheet of parchment. Roll it out to a thickness of about 5 mm.

If the dough is sticky, chill it in the parchment for 15 minutes to firm it up.

Cut the rolled-out dough into triangles and roll each one into a crescent shape.

Bake in a preheated oven at 170–180°C for 25–35 minutes until golden brown.

Completely cool the crescents on a rack to stabilize their structure.

Use any dry keto sweetener. Do not exceed about 10 g of erythritol per 100 g of dough to avoid crystallization.