Happy Easter! What better way to celebrate the first Easter day than with a paskha that is so light, so airy, and so melt-in-the-mouth that you’ll be scraping the plate clean before you even realize what happened.
Paskha has been part of my Easter tradition for a long time. Thirteen years ago, I developed my Simplified Russian-Style Keto Paskha for this blog, and it has been a reader favorite ever since. Over the years, I’ve played around with different paskha recipes across my blogs — different textures, different flavors, different techniques. So developing a carnivore version was honestly not a big deal. I just dropped the lemon juice, sweeteners, and flavorings, and that was that. A carnivore paskha. Done. If those ingredients suit your lifestyle, by all means keep them in — and I’ve got plenty of variation tips at the end of the post as usual. But the base carnivore recipe, as always on this blog, is 100% animal-based.
Now, the traditional paskha is cooked on the stove, and the result is rich and dense — delicious, but heavy. A few years ago, I fell completely in love with a different approach, which I first tried on my Finnish blog: you simply beat everything until fluffy and airy, no cooking involved whatsoever. The difference is remarkable. This paskha has an almost mousse-like texture — incredibly rich from all the butter, egg yolks, and quark, yet somehow light as a feather because of all the air beaten into it. It just melts in your mouth. Which is exactly why I put it in the title.
Tips for a Successful Carnivore Paskha
This paskha is definitely simple to make — with just four ingredients — but a few things are worth keeping in mind to get the best possible result.
Make sure all your ingredients are at room temperature
This is the most important tip of all. The butter and quark especially need to be properly softened before you start. If your ingredients are cold, the butter will form tiny lumps and the mixture will never come together into a smooth, homogenous result — no matter how long you beat it. Take everything out of the fridge at least an hour before you start.
Use the freshest eggs possible
Since the egg yolks go in raw, freshness matters. Use the freshest pastured eggs you can find.
Don’t rush the whipping
Beat the butter until it is genuinely light and fluffy before adding anything else. This is what creates that beautiful airy texture. The same goes for the heavy cream — whip it until properly stiff before folding it in.
Fold, don’t stir
When incorporating the whipped cream at the end, be gentle. Use a spatula and fold slowly from the bottom up. Stirring will knock out all the air you just worked so hard to beat in — and that air is what makes this paskha so special.
Don’t skip the overnight draining
I know it’s tempting to just dig in straight away, but the overnight rest in the fridge is non-negotiable. It allows the paskha to set properly into its heavenly dense yet mousse-like consistency and develop its flavor. Good things come to those who wait.
Can’t find quark? Here’s what to do
Quark is widely available across Europe, but if you’re in the US, it can be tricky to track down. Here are your best options:
– Fromage blanc — the closest substitute in terms of texture and flavor. Use it in a 1:1 ratio.
– Full-fat Greek yogurt — works reasonably well, though it’s slightly tangier and looser than quark. Drain it through a cheesecloth for a few hours first to get rid of excess liquid.
– A mixture of cream cheese and sour cream — mix 2 parts cream cheese with 1 part sour cream for a texture and tanginess that comes pretty close to quark. This is probably the easiest option for most US readers.
Step-by-Step Instructions to Your Melt-in-the-Mouth Paskha
Pour 1 cup (240 ml) of heavy cream into a mixing bowl.
Beat with an electric mixer…
…until stiff peaks form. Set aside.
Add 8 oz (230 g) of softened grass-fed butter to a separate bowl.
Beat with the electric mixer…
…until light and fluffy. (No need to clean the beaters before this step.) Don’t rush this step — the fluffier the butter, the airier the final result.
Take 3 egg yolks from very fresh pastured eggs.
Add them, one at a time, to the whipped butter.
Beat well with the electric mixer after each addition.
Looks good!
Add 1 lb (450 g) of room-temperature quark to the butter and egg yolk mixture.
Beat with the electric mixer until completely smooth and homogenous.
Add the whipped cream to the mixture.
Fold in gently with a spatula, working slowly from the bottom up…
…until fully combined. Be careful not to knock out the air — that’s what gives this paskha its beautiful light texture.
Place a sieve over a bowl.
Line the sieve with cheesecloth.
Transfer the mixture into the lined sieve.
Fold the cheesecloth over the paskha mixture.
Refrigerate overnight to allow the paskha to set and drain.
The next day, open the folded cheesecloth first.
Place a serving plate upside down on top of the sieve. Flip the whole thing over so that the paskha falls gently onto the plate.
Peel off the cheesecloth.
Voilà!
Decorate with whipped cream, organic lemon slices, edible flowers, or fresh herbs if desired.
Simply gorgeous!
Yum!
Here’s the recipe for you to enjoy:
Melt-in-the-Mouth Carnivore Paskha
Happy Easter! What better way to celebrate the first Easter day than with a paskha that is so light, so airy, and so melt-in-the-mouth that you’ll be scraping the plate clean before you even realize what happened.
Paskha has been part of my Easter tradition for a long time. Thirteen years ago, I developed my Simplified Russian-Style Keto Paskha for this blog, and it has been a reader favorite ever since. Over the years, I’ve played around with different paskha recipes across my blogs — different textures, different flavors, different techniques. So developing a carnivore version was honestly not a big deal. I just dropped the lemon juice, sweeteners, and flavorings, and that was that. A carnivore paskha. Done. If those ingredients suit your lifestyle, by all means keep them in — and I’ve got plenty of variation tips at the end of the post as usual. But the base recipe, as always on this blog, is 100% animal-based.
Now, the traditional paskha is cooked on the stove, and the result is rich and dense — delicious, but heavy. A few years ago, I fell completely in love with a different approach, which I first tried on my Finnish blog: you simply beat everything until fluffy and airy, no cooking involved whatsoever. The difference is remarkable. This paskha has an almost mousse-like texture — incredibly rich from all the butter, egg yolks, and quark, yet somehow light as a feather because of all the air beaten into it. It just melts in your mouth. Which is exactly why I put it in the title.
Ingredients
- 1 cup = 240 ml heavy cream
- 8 oz = 230 g grass-fed butter, softened
- 3 yolks from very fresh pastured eggs
- 1 lb = 450 g quark, at room temperature (see notes)
Instructions
- Whip the heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat the softened butter until light and fluffy.
- Add the egg yolks, one at a time, to the whipped butter, beating well with an electric mixer after each addition.
- Add the quark to the butter mixture. Beat with the electric mixer until completely smooth.
- Gently fold in the whipped cream using a spatula, mixing carefully until fully combined while keeping the mixture light and airy.
- Place a sieve over a bowl. Line the sieve with cheesecloth.
- Transfer the mixture into the lined sieve. Fold the cheesecloth over the paskha mixture.
- Refrigerate overnight to allow the paskha to set and drain.
- The next day, unmold the paskha onto a serving plate. Decorate with whipped cream, organic lemon slices, edible flowers, or fresh herbs if desired.
- Store in the fridge for up to three days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Kerrygold Pure Irish Butter, Unsalted, 8 oz -
LorAnn Lemon Oil Super Strength, Natural Flavor, 1 dram (.0125 fl oz. 3.7 ml) - 2 pack
Tips for Variations
This base recipe is 100% carnivore as written, but if your lifestyle allows for sweeteners and natural flavorings, here are some delicious ways to make it your own.
Add a sweetener
Sweeten the mixture to taste with your favorite keto-friendly sweetener — powdered erythritol or allulose work beautifully, and so does powdered or liquid stevia. Monk fruit drops are also a great option. Add the sweetener to the butter and egg yolk mixture before adding the quark.
Add vanilla
A split vanilla bean scraped into the butter mixture, or a pinch of vanilla powder, takes this paskha to a whole new level. Vanilla and paskha are a classic combination for a reason.
Add lemon zest and juice
A little freshly grated organic lemon zest and a splash of lemon juice bring a bright, fresh note that balances all that richness beautifully. This is probably the most traditional flavoring for paskha.
Try LorAnn citrus oils
Just 5 drops of 100% LorAnn lemon, orange, tangerine, or lime oil give an incredibly vibrant citrus flavor without any added liquid — or carbs whatsoever. A little goes a long way, but the result is scrumptious.
Make a chocolate version
Fold in a few tablespoons of unsweetened cocoa powder for a truly indulgent chocolate paskha. Pair it with a vanilla or lemon version on the same Easter table for a truly impressive spread.
My favorite exotic variation
This one I have to share because it turned out absolutely spectacular: 1 teaspoon of my Ellin keittiö mango stevia + 1 teaspoon of my Ellin keittiö pineapple stevia + 6 drops of LorAnn tangerine oil. The malic acid in my flavored stevias provided just the right amount of tang, perfectly complementing the fruity flavors and the rich, buttery base. It tasted like an exotic dessert that had no business being this easy to make. Try it — if you can access my world-class stevias — you won’t regret it.
Closing Thoughts
And there you have it — Melt-in-the-Mouth Carnivore Paskha that is ridiculously easy to make, requires zero cooking, and is impressive enough to put on any Easter table without apology.
What I love most about this recipe is how it manages to feel light and indulgent at the same time. All that butter, all those egg yolks, all that quark — and yet the result is airy, delicate, and surprisingly mousse-like. That is the magic of beating everything properly and folding with a gentle hand.
If you’ve never made paskha before, this is a great place to start. And if you’re a paskha veteran who has been making my Simplified Russian-Style Keto Paskha for years — hello, welcome back, and yes, this new version is worth trying, too.
As always, if you make this recipe, I’d love to hear how it turned out. Leave a comment below and let me know which variation you went with, or if you came up with something brilliant on your own. And if you’re looking for more carnivore recipes, stick around. There’s plenty more coming — I already took photos for next week’s 100% carnivore recipe!
Happy Easter! 🐣
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