Low carbVegetarian€€€

LCHF Hazelnut-Chocolate Potica Without Flour

Enjoy a traditional Slovenian dessert without any guilt. Our LCHF hazelnut-chocolate potica is moist, full of flavor, and completely sugar-free, ideal for a keto or LCHF diet.

Prep time
45 min
Cook time
50 min
Total time
95 min
Servings
12

Recipe

For the dough

Flour, almond
200 g
PSYLLIUM HUSK POWDER
40 g
Cheese, cream
200 g
Eggs, Grade A, Large, egg whole
2 piece
Leavening agents, baking powder, double-acting, straight phosphate
1 tsp
Salt, table, iodized
1 pinch
ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL
30 g

For the filling

Nuts, hazelnuts or filberts, raw
300 g
Cream, fluid, heavy whipping
100 ml
70% DARK CHOCOLATE
48 g
Eggs, Grade A, Large, egg white
1 piece
ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL
50 g
Alcoholic beverage, distilled, rum, 80 proof
1 tsp
Vanilla extract
0.5 tsp

Per servingTotal
Calories:396.8 kcal4761.7 kcal
Protein:11 g131.8 g
Carbohydrates:19.5 g233.7 g
Fiber:4.5 g54 g
Water:24.8 ml297.4 ml
Fat:34.8 g418 g
Micronutrients
Sugar:3.1 g37.2 g
Saturated fat:7.7 g92.8 g
Cholesterol:57.3 mg687 mg
Sodium:120.7 mg1447.9 mg
Potassium:378.3 mg4539.4 mg
Calcium:124.5 mg1493.5 mg
Iron:558.1 mg6697.1 mg
Magnesium:86.2 mg1034.1 mg
Zinc:1.3 mg15.5 mg
Phosphorus:238.8 mg2865.5 mg
Vitamin C:1.6 mg19.5 mg
Vitamin A:99.2 µg1190 µg
Vitamin D:0.3 µg3.6 µg
Vitamin B12:0.1 µg1.5 µg

Instructions

1
In a larger bowl, mix the cream cheese and eggs until the mixture is completely smooth.
2
Add the dry ingredients for the dough (almond flour, psyllium husk, baking powder, erythritol and salt). Knead until you get a compact and elastic dough. Let it rest for 10 minutes.
3
For the filling, heat the heavy cream with erythritol and vanilla in a saucepan. Once it comes to a boil, pour it over the ground hazelnuts.
4
Mix the chopped chocolate and rum into the hazelnut mixture, and finally carefully fold in the beaten egg whites so the filling stays light.
5
Roll out the dough between two sheets of baking paper into a rectangle (about 0.5 cm thick).
6
Spread the filling evenly over the dough and roll the potica up tightly.
7
Place it in a greased baking pan and bake at 170 °C for about 50 minutes. If it browns too quickly, cover it with aluminum foil.
8
Let the potica cool in the pan for at least 3 hours, preferably overnight, so the flavors combine and the structure sets.

Nutritional benefits

Thanks to the high fiber content from psyllium husk and healthy fats from hazelnuts, this treat supports healthy digestion and provides a stable energy level without insulin spikes.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.