#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
1 h 20 min
cook time
20 min
ready time
1 h 40 min
Keto Paska Easter Cake
This Keto Easter recipe is so delicious you will want to make it even after the Easter holiday! This paska cake is our take on the traditional Ukrainian paska bread. It is sweet and is traditionally topped with a light sugar glaze. Our version of this traditional paska bread is sweet and delicious without all the typical carbs. It is simple to make and will delight your family and friends over Easter.
What is paska bread?
Paska bread is a Ukrainian Easter classic enjoyed in different forms across eastern Europe. There are many versions of the paska bread. Some have fruits, some are decorated with icing, while others have different shapes and decorative patterns on the top. It resembles the texture and flavor of Italian panettone bread. Whichever way it is made, it’s sure to be a hit on the Easter holiday. This festive bread is usually served with tea or as a dessert after an Easter meal. This Keto version has a crumbly texture and is just as delicious as the traditional paska bread.
How do you store this Keto Easter cake?
This Keto cake will keep well for up to 3 days at room temperature in an airtight container. To store it for longer, let the cake cool down completely. Then, cover with parchment paper and transfer to a zip lock bag or cover with plastic wrap over the parchment paper. Store in the refrigerator for 5 to 7 days. If not covered with icing, you can warm the bread in the oven before eating.
How do you decorate this Keto Easter cake?
Paska bread is typically decorated in many different ways. The first method is by using a braid-shaped baking tin, that way, the bread will be shaped like braids on the top, making it easier to decorate. Another way to decorate is by making a cross swirl pattern on top of the bread before baking. You can also decorate paska bread by glazing it in icing and adding Keto-friendly sprinkles. Finally, the simplest way to decorate this Keto paska bread is by sprinkling powdered erythritol on top, just like we did.
Net Carbs
1.8 g
Fiber
2.1 g
Total Carbs
6.9 g
Protein
5.6 g
Fats
11.7 g
146 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy cream
2 tbsp
Lukewarm water
2 tbsp
Active Dried Yeast / Quick Yeast
0.75 tsp
Coconut flour
2 tbsp
Almond flour
0.5 cup
Protein Powder 100% Whey Protein Isolate
0.5 scoop
Baking Aids Xanthan Gum
0.5 tsp
Salt
0.5 tsp
Baking powder
0.25 tsp
Baking soda
0.13 tsp
Erythritol Granulated
0.33 cup
Room Temperature Butter
2 tbsp
Raw egg
1 large
Lemon Peel Or Zest Raw
1 tsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Recipe Steps
steps 7
1 h 40 min
Step 1
In a medium-sized bowl, add the heavy cream, water, yeast, and 1 tsp—coconut flour. Cover and set aside for 10 minutes to allow the yeast to prove. The mixture is ready to use when foam forms on the top.Step 2
In a large mixing bowl, add the remaining coconut flour, almond flour, whey isolate powder, baking soda, salt, and xanthan gum. Mix to combine. Set aside.Step 3
In a food processor, add the granulated erythritol and blend to form a fine powder. Then, add in the softened butter and blend until well incorporated. Add the egg and lemon zest and blend until well combined.Step 4
Add the liquid mixture to the bowl with the dry ingredients. Stir to incorporate fully. Ensure there are no lumps in the batter. The dough should be of medium thickness, not too runny, and not too stiff.Step 5
Transfer the dough to a baking tin lined with parchment paper. Cover with plastic wrap. Allow the dough to rise in a warm place until it doubles its original size.Step 6
Meanwhile, preheat the oven to 180C/350F. Once the dough is done proving, remove the plastic wrap and transfer it to the oven. Bake for 15-20 minutes. A toothpick inserted in the center of the bread should come out clean.Step 7
Allow the paska cake to cool for 5 minutes. Gently flip the baking pan to remove the bread. Dust powdered erythritol on top and serve warm.
