How to make
First try for keto Easter bread - I think it turned out well and it is delicious, but I think if you like sweeter foods, you should add a little more sweetener.
In a bowl, mix the eggs and the liquid sweetener - it can be stevia, erythritol, xylitol or something else. Add the cream cheese, cottage cheese, vanilla, orange essence for flavor and mix everything well with a mixer.
To the resulting mixture, add the baking powder and almond flour, which you can replace with any nut flour, because only they are used for the keto diet and are gluten-free.
After you mix with a fork, a very thick paste is obtained, in which the raisins and ground almonds (in a chopper into bulky pieces) are added.
Now comes the hard part and that is - shaping the Easter bread. On cling film, put baking paper larger than the size of the rectangular mold in which you will bake the keto Easter bread.
The paper is smeared with a little oil and on top, with half of the mixture, an elongated form is shaped, which has the same the length as the mold. I used 3 tbsp. with a tip of the mixture. The remaining mixture is divided into 4 tbsp.
With greased hands and roll it into a small elongated from, which is placed on the longer one. The rest of the mixture is formed in the same way and finally the two ends are connected and we are done.
With the paper, transfer it into a small terrine mold. Add some chocolate drops on top and sprinkle with ground almonds and raisins.
Bake it in a preheated oven at 360°F (180°C) for 30-35 minutes, until it is fully baked. Remove the finished Easter bread and place it on a wire rack to cool and cut it.
I didn't think to put pieces of dark chocolate in the dough itself - it would have been incredible! Delicious and healthy Easter bread.
