Low Carb Irish Soda Bread

Low Carb Irish Soda Bread is a hearty, rustic keto-friendly alternative using almond and coconut flours. This soda bread is the perfect accompaniment to soup or slices well for toast or sandwiches.

Best Irish Soda Bread Recipe - Low Carb, Keto, Grain-free, Gluten-free, Sugar-free

Sometimes I think I’m part hobbit. Nothing pleases more than a slice of rustic bread and a wedge of cheese. I always think about Lord of the Rings when I eat that way. The problem with a low carb diet is that you can almost never find a compliant bread. There are a few commercial brands popping up in the store, but it’s hard to convince yourself that $7 is an appropriate amount to spend on bread, especially when you can buy it for $2 otherwise. 

Low Carb Irish Soda Bread is my simple solution to the guilt of buying expensive keto or low carb bread. This recipe is fool-proof, even when you are not a baker. Because there’s no yeast involved, soda bread is relatively easy to put together. No proofing or complicated kneading here. You get a nice small loaf in under 30 minutes. This keto-friendly bread has the slight sweetness traditional of soda bread with the dense texture. This hearty bread is the perfect compliment to soup on a cool day. I especially love it alongside my Creamy Cauliflower Leek Soup. I even find this bread slices and toasts well if you use a nice sharp bread knife and a careful hand. A slather of almond butter or some homemade chia raspberry jam...tea time is complete. See, part hobbit.

How to make Keto Soda Bread

Ingredients

• Almond flour
• Coconut flour
• Ground flax seed
• Erythritol
• Baking soda
• Heavy cream
• Eggs
• Apple cider vinegar
• Salt

Some tips, tricks, and take-aways about the Irish Soda Bread recipe and process:

Add wet ingredients into the dry. Whisk dry ingredients in a large mixing bowl, set aside. Combine your wet in a small bowl and then add into the dry, mixing with a wooden spoon until a stiff dough forms.

No kneading or proofing required for this bread, it’s all about the baking soda. Once you have a stiff dough, use clean hands to carefully form a round loaf. Gently lay the dough on top of a sheet of parchment on a baking tray. Score with a sharp knife in the shape of a cross or “x”. This step is important because you want to create more opportunity for the middle to cook all the way through. Since there’s no yeast, this is a fairly stodgy bread that can be moist in the middle if you omit this part of the process.

Toppings for Low Carb Bread

This bread is the perfect blank slate for Irish butter, and that is usually how I enjoy it. However, I’ve had some luck with slicing the loaf thin and using the slices for sandwiches or even as toast. Yes, it is a tad crumbly so you’ll need a gentle hand and a sharp knife. A toasted slice of this bread is absolutely yummy with some almond butter, homemade jam, or even cream cheese. The flax seed will remind you of a wheat bread consistency, so you can fool yourself into thinking it’s the real thing if you need a trip down memory lane.

Suggestions of Low Carb Soups to serve Keto Irish Soda Bread with

• Chicken Soup with Broccoli
• Creamy Chicken Mushroom Soup
• Zuppa Toscana
• Low Carb Vegetable Soup

Yield: 8

Low Carb Irish Soda Bread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Low Carb Irish Soda Bread is a hearty, rustic keto-friendly alternative using almond and coconut flours. This soda bread is the perfect accompaniment to soup or slices well for toast or sandwiches.

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Ingredients

• 1 3/4 cup blanched almond flour
• 4 tbsp coconut flour
• 2 tbsp ground flax seed
• 1 tbsp erythritol
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 tbsp heavy cream
• 1/2 tbsp apple cider vinegar

Instructions

Preheat oven to 350 degrees. Line a baking tray with parchment and set aside.

Combine almond flour, coconut flour, flax seed, erythritol, baking soda, and salt in a large mixing bowl. Whisk to combine. Set aside.

In a small mixing bowl, whisk eggs. Add heavy cream and apple cider vinegar. Stir to combine. Add wet ingredients into dry, mixing with a wooden spoon until a stiff dough forms.

With clean hands, remove dough and form into a 6 inch round loaf. Place on parchment lined tray. Use a sharp knife to score a "x" into the top of the loaf. Bake for 25-28 minutes until golden brown and dry to the touch.

Remove from oven and cool. Slice and serve as desired. Store any leftovers in an airtight container for 2-3 days.

Nutrition Information:

Yield:

8

Serving Size:

8 Servings
Amount Per Serving: Calories: 190Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 331mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 1gProtein: 8g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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