Cottage cheese Easter cake

Toast the almonds in a frying pan for 2 minutes without adding oil. Chop it finely and combine with coconut flakes. Melt some butter and let it cool slightly.

In a large bowl, whisk together almond flour, baking powder, baking soda and a pinch of salt. Make sure everything is evenly distributed.

Add eggs to dry mixture one at a time, beating vigorously after each addition. Then pour in the cooled butter, add the cream cheese and finally the erythrol. Mix thoroughly with a mixer.

Add the nut mixture to the dough and mix well again. Let the dough rest for 10 minutes in a warm place. It should have a thick consistency, similar to cheesecake batter. If necessary, add 1-2 more tablespoons of almond flour to thicken it.

Preheat the oven to 180°C and position a rack in the center. Prepare a 16 cm diameter mold. If you are using a silicone or paper mold, you are ready! If you are using a metal pan, grease it with butter.

Fill the pan no more than three-quarters full with dough. Bake for 20 minutes at 180°C. Then reduce the temperature to 160°C and continue baking for another 30 minutes.

Remove the ketoculich from the oven and place it on a wire rack. Let it cool for 1-2 hours. This will allow the cake to set completely and stabilize the texture.

To make the glaze, grind the erythrol into a fine powder using a coffee grinder. In a bowl, combine it with 1 teaspoon of lemon juice, stirring well with a spatula. Continue adding lemon juice until you reach a consistency that is easy to apply.

Spread the luscious glaze onto the top of the cooled keto kulich. A spatula or table knife is suitable for this. While the frosting is still wet, decorate your creation with almond flakes or coconut flakes for extra elegance.