Kulich without gluten and sugar
8 servings
60 minutes
Gluten-free and sugar-free kulich is a modern take on the traditional Russian Easter treat, adapted for those who follow a healthy diet. This dessert preserves the festive spirit by combining a delicate texture with the rich aroma of coconut flour, butter, and cream cheese. The natural sweetness of candied fruits and berries gives the kulich a refreshing fruity note, while white chocolate adds an exquisite finishing touch. A light hint of ginger adds spiciness, making this kulich not only delicious but also healthy. It’s perfect for those who want to enjoy festive baking without excess carbs. This delicacy will adorn the Easter table, delighting guests with its gentle flavor and elegant presentation.
1
Take eggs, cottage cheese, and cream out of the fridge in advance to bring them to room temperature.
- Chicken egg (large): 4 pieces
- Cream cheese (curd cheese spread): 80 g
- Whipping cream 33%: 100 ml
2
Whip the egg whites to peaks.
- Chicken egg (large): 4 pieces
3
In a separate deep bowl, whisk the yolks with a blender or whisk.
4
Add melted butter or ghee to the yolks.
- Butter: 70 g
5
Add cream and cottage cheese to the yolks and mix.
- Whipping cream 33%: 100 ml
- Cream cheese (curd cheese spread): 80 g
6
Add apple vinegar to the yolks and mix.
- Apple cider vinegar: 1 tablespoon
7
Add the prepared coconut flour and ginger to the yolks. Mix until a homogeneous dough forms.
- Coconut flour: 216 g
- Ginger: to taste
8
Add candied fruits and frozen berries. Leave some of these products for decorating the kulich.
- Mixed candied citrus peel: 40 g
- Frozen blueberries: 50 g
- Frozen cranberries: 50 g
9
Add whipped egg whites to the dough and gently fold them in with a fork.
- Chicken egg (large): 4 pieces
10
Place the dough into baking forms (one large or two medium).
11
Place the molds in an oven preheated to 170 degrees for 1 hour.
12
After an hour, poke the kulich with a toothpick; if the dough doesn't stick, it's ready. Then remove the kulich and let it cool to room temperature.
13
Pour melted chocolate on top and decorate with nuts, berries, and candied fruits.
- White chocolate: 100 g
- Mixed candied citrus peel: 40 g
- Frozen blueberries: 50 g
- Frozen cranberries: 50 g