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    Home » Recipes » Ukrainian

    Keto Paska Bread

    Published: Mar 17, 2022

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    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!

    A small stack of mini bundt keto paska bread buns.

    Easter paska bread has been a spring tradition for me as long as I can remember, starting with the coffee cans of sweet bread that my grandma’s neighbour would bring over for the Easter Holidays.

    Paska is a typical Easter bread found across eastern Europe, in many different forms.

    Some have fruit, some don’t. Some are a soft bread, others are more like an Italian pannetone. Many are shaped and decorated with twisted designs of dough on top, before baking.

    As I’ve always known it - a sweet Easter bread , just LOADED with fat, butter, and eggs - it’s generally not seen as something conducive to weight loss, LOL.

    The fat content is *wild* compared to most breads - there’s a reason it’s SO good!

    After developing a gluten sensitivity, I spent years trying to perfect a recipe for a Gluten-Free Paska, and finally achieved that goal last year!

    Anyway, with me being on a keto diet this year, I took it as a personal challenge to come up with the perfect recipe for a Keto paska.

    I don’t have a ton of keto Easter recipes - much less keto Easter bread recipes - but this is basically a necessity in our house.

    Without a version suitable for a low carb diet, I’d be plowing face first into a batch of my Traditional Paska Recipe.

    I have zero chill when it comes to Paska.

    Happily, this version - using some of what I’d learned throughout the gluten free version experimentation - turned out AWESOME.

    Seriously, look at this glorious nonsense:

    A close up view of half a keto paska bun, showing how bubbly and perfect it is.

    LOOK AT THIS GORGEOUSNESS!!

    As with the original version, I recommend serving it heated up a bit.

    Anyway, let’s get to it...

    A small stack of mini bundt low carb paska bread buns.

    Low Carb Paska Ingredients

    Here’s what you’ll need to have on hand when making this recipe:

    Keto Specialty Ingredients

    These are the ingredients you may need to visit a specialty shop for, or order online.

    - Super Fine Almond Flour
    - Unflavoured Whey Protein Isolate Powder
    - Coconut Flour
    - Sugar substitute - I use an Erythriitol / Monk Fruit Blend
    - Xanthan Gum

    More Common Ingredients

    The ingredients you’re likely to find in any grocery store.

    - Heavy cream / heavy whipping cream
    - Unsalted butter
    - Large eggs
    - 1 lemon - both for lemon juice and lemon zest*
    - 1 orange - both for orange juice and orange zest*
    - Active Dry Yeast
    - Baking soda
    - Salt

    * After zesting the fruit, you’ll juice them both together. Measure out the ⅓ cup you’ll need for the bread from that mixture. If you’re doing glaze, save the remaining juice for that!

    A 2 part image showing a bag of keto sprinkles and a bowl of the same.

    Keto sprinkles are always fun.

    Sprinkles

    Sprinkles are optional, and really only something to use if you're going to do the glaze (optional, and not necessarily even recommended - more on that in a bit).

    I used Scratch Sugar Free Rainbow Sprinkles for this batch, but I have a few brands of keto sprinkles on hand.

    Good Dees Low Carb Rainbow Sprinkles seem a little easier to find at the moment, though (I have their rainbow and chocolate versions, too)

    A small stack of mini bundt sugar free paska bread buns.

    Equipment

    Here’s what you’ll need to make this keto paska recipe:

    Mini Food Processor

    With my traditional paska, I use a big stand mixer, and still end up usually doing several batches.

    As this is a smaller yield, specialty thing - and I’m actually watching how much of it I snarf - the volume of butter and sugar substitute is pretty low, which makes using a stand mixer a bit difficult.

    So, I did most of this in my mini food processor - powdering the sugar sub, combining the butter with it, beating the egg into it, etc.

    If you don’t have a mini food processor, I’d recommend using a hand mixer or immersion blender in a small bowl. You’ll definitely get better results with the mini food processor, though.

    Juicer & Zester

    You’ll both zest and juice the lemon and orange for this recipe.

    For zesting, I recommend a Microplane zester.

    I use one that's kind of a ... triangular box with a handle. Love it, wish I knew where I got it - I've had it for over a decade.

    Any decent microplane will work just fine, though!

    As for juicing... I'll usually use my Cuisinart Pulp Control Juicer when I'm doing anything with citrus... but this is only 2 fruit. It seems like overkill, TBH.

    So, I'll usually use my handheld Lemon Squeezer to juice it, or my Manual Citrus Juicer with Cup, which has been my go-to lately.

    As long as you're using something that does a good job of getting the juice out, you can use whatever you want!

    A small stack of mini bundt low carb paska bread buns.

    Mini Bundt Pans

    Due to my utter lack of chill when it comes to paska, I decided that the best course of action would be to bake this up as individual servings - in a mini bundt pan.

    I had purchased this set of 24 Mini Silicone Baking Cups a few months earlier, and was looking forward to finally using them, as they were super cute.

    As I was working up my recipe, I COULD NOT find them anywhere, and ended up buying this 3 piece set of silicone bundt cake molds, as seen throughout this post.

    I couldn't bring myself to re-purchase the same set, because I knew damn well that the SECOND they were in the oven, I'd find the original set.

    ... and I was close! I found the original ones when I went to get the frosting bags to glaze them!

    Both work equally well, so I'd recommend whichever looks more your style.

    If you have different mini bundt pans, just know that different sizes or materials may change the yield or baking time. Just keep an eye on it!

    Note: This version of paska is baked up as a bundt, so there’s no rolling or shaping of the dough.

    While I’d usually do swirls or a cross pattern on top of a normal paska, this is going to be more an issue of just finishing a pan style that you like.

    There’s no egg wash needed, either!

    3 brightly coloured siliconemini bundt pan sheets.

    My (second!) set!

    Other Stuff

    Large Pastry Bags - These are optional, but make getting the batter into the pans a lot neater.

    Parchment Paper - To lay down under the paskas if you’re going to do glaze. No need for parchment if you’re not glazing, though!

    A small stack of mini bundt keto paska bread buns.

    How to Make Keto Paska

    The full recipe is in the recipe card at the end of this post, this is the pictorial walk through with additional commentary.

    Make the Dough

    Measure heavy cream and warm water into a microwave safe bowl. Heat this milk mixture 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.

    A glass measuring cup with foamy yeast milk in it.

    In a large mixing bowl, combine remaining coconut flour with the almond flour, protein powder, xanthan gum, salt, baking soda and sugar. Set aside.

    The bowl of dry ingredients being mixed.

    Zest your orange and lemon, then juice them - combining the juices.

    A 5 part image showing the lemon and orange being zested and juiced.

    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.

    A 5 part image showing the sugar substitute, butter, and eggs being mixed in a mini food processor.

    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 large bowl of dry ingredients, stir well to combine.

    A 5 part image showing the citrus juice and zest being added to the food processor and blended in.

    Assemble, Rise, and Bake Your Paska

    Arrange 2 sets of silicone mini bundt pans in a single layer on a large cookie sheet, spray with pan spray. While you don't necessarily need the pan spray with silicone, it helps with clean up AND gives it a nice crust.

    A 2 part image showing 2 silicone mini bundt pans on abaking sheet, before and after being spritzed with pan spray.

    Divide dough into 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.

    A 5 part image showing the paska batter being spooned into a piping bag and piped into the molds.

    Cover pans with plastic wrap, and allow the dough to rise somewhere warm for one hour, or until they’re about 25% bigger than they were.

    Note: The volume of dough rise won’t be super obvious, given the sizing / shape of the pans. It won’t be a huge rise, you’re more looking for it to develop the flavour, than a big rise.

    Preheat oven to 350F (180 C).

    Place pan in preheated oven, bake for 15 minutes.

    The baking time can vary wildly with these pans, 15 is about the earliest it will be done - don’t be surprised if it takes 20 minutes, though!

    Check for doneness - insert a toothpick or knife into the center of the bread. If it comes out clean, it's done. If not, return to the warm oven and continue baking until it's fully baked.

    A 5 part image showing the batter before and after rising, then baking.

    Cool Paska for 5 minutes, then gently turn pans over onto a serving dish to continue cooling.

    Allow them to cool to room temperature before glazing, or storing in an airtight container for up to 5 days.

    A small stack of mini bundt low carb paska bread buns.

    Glazing Your Keto Paska Buns

    I’ll be honest - while I love the look of these mini bundts drizzled with glaze, they REALLY don’t need it.

    I used a monkfruit and erythritol blend of powdered sugar, and I found the cooling sensation was more pronounced than usual - maybe as a reaction with the acid from the lemon juice?

    I’d definitely recommend using a different type of powdered sugar substitute, like Powdered Allulose (Not available here in Canada, though!)... just avoid the erythritol for this use, if possible.

    I ended up picking the glaze off - they were fantastic without it!

    Note: Because the glaze is optional - and not even needed - the recipe card does include the glaze ingredients, instructions, or nutritional info.

    Sugar Free Paska Glaze Recipe

    2 cups Powdered sugar substitute
    Reserved Juice
    Pinch salt
    Sugar free sprinkles, optional

    Once Paska has cooled, arrange them on some parchment paper, leaving space between each.

    Measure 2 cups of powdered sugar substitute into a measuring cup. Add 2-3 tablespoon of the remaining juice, and the salt.

    Use a fork to whisk the mixture until smooth, scraping down the sides of the cup. Mixture will be very thick.

    Heat in a microwave for 10-15 seconds at a time - stirring between - until glaze is smooth and pourable.

    Drizzle or pipe glaze over paska, and quickly scatter sprinkles over it. The glaze sets up quickly, so move fast!

    A 5 part image showing the glaze being mixed and piped over the keto paska buns.

    A small stack of mini bundt sugar free paska bread buns.

    More International Keto Recipes

    Looking to add some international flavour to your menu? Try some of these low-carb versions of my favourites!

    Easy Keto Ramen
    Keto Cabbage Rolls
    Keto Chicken Biryani
    Low Carb Chicken Korma
    Keto Doro Wat
    Keto Gyoza [Potstickers]
    Keto Jamaican Beef Patties
    Keto Manakish
    Keto Orange Chicken
    Keto Pad Thai
    Keto Perogies
    Keto Sauerkraut Buns
    Keto Fried Cauliflower Rice
    Low Carb Shanghai Noodles
    Keto Sushi Rice
    Low Carb Vietnamese Noodle Salad
    Paleo Stuffed Grape Leaves
    Sugar Free Furikake Seasoning

    A small stack of mini bundt keto paska bread buns.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and comment below - I appreciate it!

    A small stack of mini bundt sugar free paska bread buns.

    A small stack of mini bundt low carb paska bread buns.
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    4.67 from 3 votes

    Keto Paska [Ukrainian Easter Bread]

    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 mins
    Cook Time15 minutes mins
    Rising time1 hour hr
    Total Time1 hour hr 30 minutes mins
    Course: Breakfast, Dessert
    Cuisine: Ukrainian
    Diet: Diabetic, Gluten Free
    Servings: 12 Servings
    Calories: 193kcal

    Equipment

    • 2 Mini Bundt Pan Sets
    • mini food processor
    • Citrus Juicer

    Ingredients

    Paska

    • ¼ cup Heavy cream
    • ¼ cup Water
    • 1 ½ teaspoon Active dry yeast
    • ¼ cup Coconut flour
    • 1 cup Super fine almond flour
    • ½ cup Unflavoured whey protein powder
    • 1 teaspoon Xanthan gum
    • ¾ teaspoon Salt
    • ¼ teaspoon Baking soda
    • ¾ cups Granulated sugar substitute
    • ¼ cup Butter room temperature
    • 2 Large eggs
    • ⅓ 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.
    ----
    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.

    Nutrition

    Calories: 193kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 231mg | Potassium: 59mg | Fiber: 2g | Sugar: 12g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg

    A small stack of mini bundt low carb paska bread buns.

    Related posts:

    A close up view of a plate of keto sauerkraut buns - piroshky.Keto Sauerkraut Buns A plate of swirl piped keto pumpkin spice fat bombs. Pumpkin Fat Bombs A plate of low carb pumpkin bars with cream cheese frosting. Keto Pumpkin Bars A plate of keto candy cane shaped cookies. Keto Candy Cane Cookies

    More Ukrainian

    • A low carb pierogi pizza topped with sour cream and sliced green onions.
      Keto Pierogi Pizza
    • A bowl of keto loaded perogy soup, garnished with kielbasa, bacon, cheddar cheese, sour cream, and green onions.
      Pierogi Soup
    • 3 keto perogies on a plate, along with bacon, green onions, sour cream, and sauerkraut.
      Keto Perogies
    • Low carb cabbage rolls on a plate, garnished with a large dollop of sour cream.
      Keto Cabbage Rolls

    Reader Interactions

    Comments

    1. Jen

      April 13, 2022 at 5:12 pm

      5 stars
      Of all the keto recipes I have followed this is one of the best!! I have been keto for many years and have found what I like so I tend to create my own based on my successful batches. This one needed no alteration! It gave me all the flavour I was looking for! Of course the texture is different from traditional wheat flour paska, but for a low carb item this was awesome!! Thank you for the recipe, my Easter will be easier with less temptation now.

      Reply
      • Marie Porter

        April 18, 2022 at 9:37 am

        Thank you so much for the kind words!

        I have *zero* chill when it comes to paska, so this was a matter of Easter survival, LOL.

        Reply
    2. Lee

      April 20, 2022 at 6:05 pm

      I tried this recipe! Super easy and tasty! Yum! They didn't really rise though. I've always made the traditional Paska but since I'm Keto now, I have been missing it. Thanks so much for your recipe.

      Reply
    4.67 from 3 votes (2 ratings without comment)

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