Paska

• Measure heavy cream and water into a microwave safe bowl. Heat just to warm - not hot.
• Stir in yeast and 1 teaspoon of the coconut flour, allow to stand for 10 minutes – it should get very bubbly.
• In a large mixing bowl, combine remaining coconut flour with the almond flour, protein powder, xanthan gum, salt, baking soda and sugar. Set aside.
• In a mini food processor, blitz sugar substitute until it’s a fine powder. Add softened butter, blitz until well blended.
• Add eggs, blitz again until well combined.. Add ⅓ cup of the juice and all of the zest, blitz one more time to combine.
• Add citrus mixture and yeast mixture to the bowl of dry ingredients, stir well to combine.
• Arrange 2 sets of silicone mini bundt pans on a large cookie sheet, spray with pan spray.
• Divide dough into into prepared the prepared mini bundt pans, filling each about half full. I like to spoon the dough into a large pastry bag and pipe it in, I find it a lot less messy.
• Cover pans with plastic wrap, and allow to rise somewhere warm for one hour, or until they’re about 50% bigger than they were.
• Preheat oven to 350F (180 C).
• Bake for 15 minutes.
• Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, continue baking until it's fully baked.
• Cool Paska for 5 minutes, then gently turn pans over onto a serving dish to continue cooling.