Keto Easter Bread (Colomba di Pasqua)

1. Before starting, please see instructions in the post above if you wish to make your own special baking pan for colomba bread with foil, or learn the optional method of hanging the bread upside down to cool.

First kneading

1. Add all of the dry ingredients in the first kneading section to a large bowl: 1 cup almond flour, 1 cup pea protein, 1/2 cup powdered sweetener, 1/2 cup powdered sweetener, 2 teaspoons inulin, 1 teaspoon xanthan gum and 1/4 teaspoon fine salt. Whisk together to fully combine and fluff it up.
2. Separate one of the eggs, and reserve the white for making the glaze later on. In the standing mixer bowl (if using) or a large bowl, whisk the 2 large egg whites and the 3 egg yolks together until very foamy. If using a standing mixer, use the whisk attachment and mix at medium-high speed for about 3 minutes.
3. Add 1/2 teaspoon Fiori di Sicilia flavoring, 2 tablespoons lemon juice and 1/3 cup warm water and mix just to combine.
4. If using a stand mixer, switch now to the paddle attachment. If using a hand mixer, use the kneaders. Or a large spatula if mixing by hand.
5. Add the whisked dry ingredients to the egg mixture and mix gently on slow speed for about 4 minutes until it forms a smooth, very sticky dough.
6. Cover the bowl with cling wrap or a cloth and let the dough rest for a couple of hours or until you notice it's puffed up. After this time, proceed with the following steps.

Second kneading

1. Add 2 tablespoons low-carb milk to a small bowl and heat it until warm - about 40°- 46° C (105° to 115° F). Mix in 1 teaspoon inulin and 1 teaspoon instant dry yeast. Cover the bowl and keep it in a warm place for a few minutes.
2. Add the yeast and milk mix to the colomba dough, and gently knead on slow speed for about 3 minutes.
3. Heat 4 tablespoons unsalted butter until just melted. Pour onto the dough and mix for a couple more minutes, until it's fully incorporated.
4. Mix in the chopped 1/2 cup sugar-free candied orange peel filling.
5. Transfer dough to a pan lined with oiled parchment paper. The dough is thick and very sticky, but not hard. Spread it gently filling all corners of the pan, then smooth out the top with a spatula or wet fingers.
6. Put an oiled piece of parchment paper touching the entire surface of the dough, or apply some olive oil gently with your fingertips to prevent the top of the colomba from drying and cracking. Cover the pan with cling wrap or a cloth towel and keep it in a warm place until it's puffed up to about 1.5 times in size. It will take about 2-3 hours in a warm environment, longer if it's cool.
7. When colomba is nearly risen, start preheating oven to 160 °C (320 °F).

Almond glaze

1. Prepare the glaze by mixing 1 large egg white, 4 tablespoons powdered sweetener and 3 tablespoons almond flour with a fork or small whisk to form a shiny paste.
2. With a gentle touch, apply the sweet glaze all over the risen colomba dough. There's no need to hit every corner as it will spread as it warms up in the oven. Sprinkle 1/4 cup whole almonds or almond slices as desired.
3. If using a aluminum foil or paper pan, slide it onto a baking sheet before taking into the oven.
4. Bake the colomba at 160 °C (320 °F) for about 1 hour 15 minutes. The colomba might seem too brown before the end of baking time, specially if using allulose sweetener, but don't assume that it's ready. You can prevent too much browning with a foil tent if needed. The colomba will be fully baked when the temperature in the middle of the bread reads at least 99 °C (210 °F).
5. When you turn off the oven, either leave the colomba inside with the door cracked open slightly until it's fully cooled down, or remove immediately from the oven and hang it upside down to cool (if you prepared for it in advance as per instructions).
6. Wait until the colomba is fully cooled (a few hours at least) before slicing it.