Queen Keto Pandoro

Instructions

separate eggs: put yolks into a medium glass mixing bowl and whites into a large one with the salt.
3 large eggs, 1 pinch fine himalayan pink salt
weigh and place your dry ingredients (EXCEPT sweeteners and cream of tartar) into another medium mixing bowl; make sure to sift the baking powder; mix well using a fork or small wire whisk.
20 g whey protein isolate, 25 g lupin flour, 15 g bamboo fibre, 1 tsp fine psyllium husk powder, 1 TBSP baking powder, ¾ tsp xanthan gum, ¾ tsp baking soda
using a hand-held electric whisk, whip the whites until frothy, add cream of tartar, and continue to whip to soft meringue stage.
¼ tsp cream of tartar
put the milk and butter into a small Pyrex jug or similar, and heat in the microwave until butter has melted.
100 g whole milk, 25 g unsalted butter
pre-heat oven to 170 °C static.
add sweeteners and flavourings to egg yolks and whip briefly with the same electric whisk (no need to clean it up first); slowly add milk as you continue to whisk for about 10 seconds.
80 g allulose, 1 TBSP vanilla extract, 20 drops vanilla custard flavouring, ⅛ tsp pure stevia powder
tip dry ingredients into the egg yolk mixture and immediately whip again for a few seconds until combined; take 3-4 TBSP of whipped egg whites and stir them in to loosen the dense paste.
pour yolks mixture over whipped egg whites, detach the balloon whisk and combine manually while retaining air.
N.B. the best way to do this is to tilt the bowl towards the whipping hand, then - starting at the farthest point - use the balloon whisk to swipe down > across towards you > up above the mixture > over the far end and down again; this circular motion retains and injects air, and can be done quite fast once you master the action.
with the help of a flexible spatula, pour the mixture into the mini pandoro cavities, filling them equally and smoothing the tops, then bang the mould several times over your kitchen counter to remove any air pockets.
put the mould on an oven rack (check that they're straight) and slide into your pre-heated oven, at centre level.
bake for 15 minutes, reduce oven temperature to 150 °C and continue to bake for another 20 minutes.
place the mould on your kitchen counter, melt a little butter and brush it over the tops to prevent a crust from forming.
when completely cool, blot excess butter with kitchen paper towel, and extract the pandori gently.
place them star-side up on a plate or tray, cover loosely with a tea towel, and transfer to a cupboard.
although they can be eaten as soon as they're cold, leaving them to air-dry for 24 hours improves both texture and flavour.
after 24 hours, store them inside cellophane bags and, just before serving, dust generously with vanilla icing sweetener (see NOTES).
vanilla icing sweetener

Equipment

Ingredients

Instructions

Notes

Nutrition