Keto Coconut Potica

YOU WILL NEED: KETO SHORTCRUST PASTRY AND COOKIE MIX WITH COCOA AND KETO CAKE CREAM MIX

Ingredients

For the dough

• 400 g of mix shortcrust pastry and cookies with cocoa Gluteno
• 4 eggs
• 100 g cream cheese (e.g., ABC)
• 100 g melted butter

For the coconut filling

• 1 egg
• 220 ml water
• 130 g of mix cake cream Gluteno
• 30 g butter at room temperature
• 200 g shredded coconut
• 2 tablespoons coconut spread
• Pinch of salt

Instructions

1. Preparing the dough
   • In a large bowl, mix the dough mix, eggs, cream cheese, and melted butter.
   • Knead briefly, form into a ball, cover with a kitchen towel, and let rest in the refrigerator for at least 30 minutes.
2. Preparing the filling
   • Whisk the cake mix with water and egg until fluffy.
   • Add coconut, a pinch of salt, coconut spread, and room temperature butter. Mix well.
3. Rolling and baking
   • Roll out the dough between two sheets of baking paper.
   • Spread evenly with the filling, leaving about 1 cm uncovered at the edges.
   • Trim the edges if necessary, then roll tightly into a log.
   • Place in a baking pan (mold) and bake at 180 °C for about 45 minutes, until golden brown.