The butter-free low G.I. Easter Colomba is ideal for diabetics or anyone with special dietary requirements.
Imagine the satisfaction of making this colomba yourself at home, and moreover not having to fear checking your blood sugar.
Making the butter-free low G.I. Easter Colomba at home is easier than you might think.
You just need to mix all the ingredients, let the dough rise, divide it into two parts, place it in the specific mold for 500 grams (about 17.6 oz), and finally decorate with almonds.
I will use cow’s milk but those who are intolerant can use a plant-based milk.
For flavoring, since I couldn’t use candied fruit I used sugar-free orange and lemon jam, and I’m sure you’ll amaze everyone with your homemade butter-free low G.I. Colomba—you can bet on it!
Let’s now see step by step how to make it!

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter, Spring

Ingredients

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4 1/4 cups low glycemic index flour (FiberPasta (about 500 g = 4 1/4 cups / 17.6 oz))
2 eggs
1/2 cup erythritol (or 40 g of Stevia (about 1.4 oz))
7 tbsp sunflower seed oil (or coconut oil (about 3.5 oz / 100 g))
3 packets dry yeast (for leavened sweets (about 23 g total))
1/3 cup orange jam (sugar-free (about 70 g / 2.5 oz))
1/3 cup lemon jam (sugar-free (about 70 g / 2.5 oz))
2/3 cup milk (or plant-based milk (about 150 ml / 5 fl oz / 150 g))
1 cup almonds (sliced (about 150 g / 5.3 oz))
4 tbsp erythritol (powdered)

Butter-Free Low G.I. Easter Colomba

Tools

Here is what we need to prepare

1 Colomba mold for 750 g (about 26.5 oz)
2 Bowls
1 Plastic wrap
1 Electric whisk
1 Mini chopper

Steps

To prepare

First, remove the eggs, milk and the sugar-free fruit preserves from the fridge. Everything must be strictly at room temperature.
Take the erythritol and powder it into a powdered sugar consistency in a blender or in a Thermomix, then set it aside.
In a bowl combine the flour, erythritol and the packet of dry yeast for leavened sweets. Mix all the dry ingredients.
Pour in the lukewarm milk, the oil, the whole egg and the yolk and mix a little with a spoon or in your mixer.
Set aside the egg white, which we will use for the decoration.
Add the sugar-free orange and lemon preserves, mix them in and transfer to the work surface.
Knead the dough by hand until you obtain a soft ball.
Place the dough ball in a bowl and score it with a cross.
Cover it with plastic wrap and let it rise in a warm, dry place until it has doubled in size. It will take about 2 hours.
After the required time, divide the dough into two equal parts and, with lightly oiled hands, shape two small logs.
Place them in a 750 g (about 26.5 oz) Colomba mold, laying them in a cross, and let rise for another 40 minutes in a warm, dry place.
After the rising time,
whip the reserved egg white together with the 4 tablespoons of powdered erythritol until you get a creamy mixture, with which you will brush the surface of the colomba.
then add the peeled or unpeeled almond flakes according to your taste, covering the entire surface of the colomba.
Bake the colomba in a conventional oven preheated to 374°F (190°C) for about 40 minutes.
At the end of baking remove the butter-free low G.I. colomba from the oven and let it cool before serving.