Low Carb Traditional Russian Kvass
Experience the authentic taste of Russian culture with a modern twist in this Low-Carb Traditional Russian Kvass recipe! This keto-friendly version of the beloved fermented drink swaps out traditional bread for low-carb alternatives like keto-friendly rye or almond flour bread, making it perfect for anyone following a low-carb lifestyle. Naturally sweetened with erythritol or monk fruit, this refreshing brew offers all the tangy complexity of traditional kvass without compromising your carb goals. Optional ingredients like unsweetened raisins, dried currants, or fresh mint leaves can elevate the flavor and provide a hint of natural fermentation. Easy to prepare and customizable in taste and carbonation levels, this guilt-free kvass is ideal for health-conscious foodies seeking a unique, cultural beverage. Serve it chilled for a refreshing, bubbly drink that’s perfect for any occasion!
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Recipe Information
Ingredients
- 200 grams Low-carb bread (e.g., keto-friendly rye or almond flour bread)
- 2 liters Filtered water
- 50 grams Erythritol (or monk fruit sweetener)
- 10 grams Unsweetened raisins or dried currants (optional, for natural fermentation starter)
- 1 teaspoon Active dry yeast
- 5 leaves Fresh mint leaves (optional, for flavor)
Instructions
1. Preheat the oven to 150°C (300°F). Slice the low-carb bread into small cubes or strips.
2. Spread the bread pieces on a baking sheet and toast them in the oven for 10-15 minutes, or until they are golden brown and crisp. Remove from the oven and allow to cool.
3. In a large pot, bring 2 liters of filtered water to a gentle simmer. Remove the pot from heat and allow the water to cool to lukewarm (below 40°C or 104°F).
4. Add the toasted bread cubes to the lukewarm water. Stir well, cover the pot, and allow the mixture to steep for 1-2 hours.
5. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean jar or fermenting vessel, discarding the bread solids.
6. Stir in the erythritol (or monk fruit sweetener) until fully dissolved. If using, add the unsweetened raisins or dried currants for natural fermentation and flavor.
7. In a small bowl, dissolve the active dry yeast in 2-3 tablespoons of lukewarm water. Let it sit for 5-10 minutes until frothy, then stir it into the strained liquid.
8. Add the fresh mint leaves, if desired, for an aromatic touch. Cover the fermenting vessel loosely with a lid or a clean cloth to allow gasses to escape.
9. Let the kvass ferment at room temperature for 24-48 hours, depending on the desired level of carbonation and tanginess. Taste periodically to monitor the flavor development.
10. Once fermented to your liking, strain out the raisins, mint leaves, or other solids. Transfer the kvass into bottles with tight-fitting lids for secondary fermentation (optional) to enhance carbonation.
11. Place the bottles in the refrigerator to chill and stop fermentation. Serve cold, and enjoy this keto-friendly take on traditional Russian kvass!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.9 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
