Keto Paska Bread [Low Carb Ukrainian Easter Bread] – Low Carb Hoser

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Keto Paska [Ukrainian Easter Bread]

Table of Contents

Keto Paska [Ukrainian Easter Bread]
Equipment
Ingredients
Paska
Instructions
Paska
Notes
Nutrition

Every year, I look forward to Paska – A Ukrainian Easter Bread. This Keto Paska Bread recipe is gluten free, easy to make, and tastes perfect!

Prep Time20 minutes minsCook Time15 minutes minsRising time1 hour hrTotal Time1 hour hr 30 minutes mins

Course: Breakfast, DessertCuisine: UkrainianDiet: Diabetic, Gluten Free
Servings: 12 Servings
Calories: 193kcal

Equipment

2 Mini Bundt Pan Setsmini food processorCitrus Juicer

Ingredients

Paska

¼ cup Heavy cream¼ cup Water1 ½ teaspoon Active dry yeast¼ cup Coconut flour1 cup Super fine almond flour½ cup Unflavoured whey protein powder1 teaspoon Xanthan gum¾ teaspoon Salt¼ teaspoon Baking soda¾ cups Granulated sugar substitute¼ cup Butter room temperature2 Large eggs⅓ cup Orange juice Juice of 1 lemon and 1 orange – see notes!Zest of 1 lemon and 1 orange

Instructions

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.

Notes

The recipe software doesn’t take sugar alcohols into account when calculating.
The sugar alcohols account for 12grams of the listed carbs per serving.
Add that to the 2 grams of fiber per serving (14 grams of deductible crabs), and you’re left with 3 grams of net carbs per serving.
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A note on the juice:
You’ll want to zest your lemon and orange, then juice them together. Measure ⅓ cup for the batter, the rest will be used for the glaze.