Keto Potica. Many years ago while living in the mountains of Colorado I used to cater lots of weddings. For whatever reason there was a small enclave of Slovenians and one of the things that was served in abundance was a pastry called potica (poh-teet sah). My recollection is that it was served in honor of the bride for health, wealth, and prosperity and always served around the holidays of Easter and Christmas. I got to eat this a lot and interestingly every woman made it differently. Ruth made by far the best potica and I finally figured out why. She used to keep hers wrapped in foil which kept it ever so moist and chewy. I tried making it but seriously, was never as successful as she was. Being a hillbilly from KY was just not going to cut it like an old world master. Well, many years later I have finally figured out how to get my keto potica (almost) as good as Ruth’s and I will say it’s pretty danged good. This freezes perfectly and it’s a good thing because I wouldn’t eat this whole loaf in a month of Sundays but um…I do have grateful neighbors and friends. Recently my neighbor Nicole gave me candles during a power outage and I will for sure be giving some to her. If you are interested in testing your baking skills just a bit, you may want to try the Low Carb Babka too.
I have almost zero recollection where I got that fabulous pan but I’m glad I did. I vaguely recall I was going to make small loaves of bread to use for canapés. So this is (maybe?) its debut. If you don’t have the same pan just lay your keto potica loaf on a parchment or foil lined sheet pan to bake it. Opting for foil gives you a ready-made covering.
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- ½ C Walnuts
- ¼ C Allulose***
- 1½ t Cinnamon
- 4 T Softened Butter (To Be Used Later)
- 1½ C Carbalose Flour***
- 2 T Coconut Flour
- 2 T Gluten
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- 2 T Golden Flaxseed Meal
- 2 T Warm Water
- 2 T Soft Butter
- 12 Drops Liquid Sucralose***
- ½ C Warm Water + More As/If Needed 1 T At A Time
- 1½ t Yeast
- ½ t Sugar
- Put first 6 ingredients in processor.
- Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients, and pulse to mix.
- Bloom yeast with sugar in warm water for 10 minutes.
- Add Sucralose to top of bloomed yeast.
- Start processor, add liquids, and process for 1-2 minutes or so.
- If needed, add more water 1-2 T at a time.
- Place dough in a small square or rectangular pan, cover with film and let rise about 30 minutes.
- Place walnuts, cinnamon, and Allulose in a small processor and process until nut are finely ground.
- I hope you have a small offset spatula because it will make spreading the butter very easy. Otherwise it is easy to put a hole in your beautifully thinly rolled out dough.
- With the tiniest amount of bench flour flop out dough and begin to roll it as thinly as possible. Best size should be about 12”x18”, you’re going to need a long counter so…just keep rolling along.
- Now spread dough thinly all over with butter, completely cover with the nut filling and press firmly into butter.
- Starting with the short side begin tightly rolling just like you would for cinnamon rolls.
- You probably won’t have the same pan I do so just put in on a double sheet pan with parchment paper or foil.
- Cover lightly with film and allow to rise about 25-30 minutes. You don’t want it to rise much.
- Preheat oven to 350°.
- Bake 27-28 minutes, remove from oven and leave loaf in pan to cool completely. If you can remember, cover it with film after about 30 minutes. Reason: It will keep it totally moist and a bit chewy which is what you want.
- If you drink afternoon tea this is THE perfect accompaniment.
- Cut into 12 pieces.
- 12 Servings
- 111 Calories, 5.7g Protein, 8.3g Fat, 8.3g Carbs, 4.9g Fiber, 3.4g Net Carbs
- One of secrets of a successful keto potica is to roll it as tightly as possible. Remember there is no sugar and very little starch in Carbalose flour so…not much binding power going on so, if it ends up a little loosey goosey don't worry about it-just eat & enjoy it.
- CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
- I do occasionally used EZ-Sweetz liquid Sucralose (and have for over 9 years with zero ill effects) as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
I grew up on Potica, but went Keto 2yrs ago due to heart issues my husband was having. He is now 100% healthy and did it with no medication just healthy food. I was excited to see your recipe and I am going to try it for Easter. Unfortunately I will have to find a substitute for the Carbalose flour as it contains Canola oil which recent studies have shown is worse than sugar. I want to contact the company that makes the Carbalose and encourage them to use either avocado oil or coconut oil. I’ll try a combo of Almond flour and Whey protein.
Julie,
As you might imagine there would only be a tiny amount of oil in each slice but I wish you luck on the use of your substitutions.