Keto Irish Soda Bread

Name: Keto Irish Soda Bread
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 cups almond flour; ¼ cup ground flaxseed; 2 tablespoon Psyllium Husk Powder; ¾ cup buttermilk; 1 egg; 1 teaspoon baking soda; ¼ tsp sea salt

User Reviews

5.0

75 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Resting time
10 mins
Total Time
1 hr
Servings
8
Calories
187 kcal
Course
Bread
Cuisine
Irish

Keto Irish Soda Bread

Raiden Walker

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Keto Irish soda bread is a delicious grain-free, gluten-free alternative to traditional soda bread. It is crusty on the outside and has a rustic texture. Only 6 ingredients and no blender required.

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Ingredients

Servings

2 cups almond flour or ground almonds, 200g **see notes
¼ cup ground flaxseed flax meal, 30g ***see notes
2 tablespoon Psyllium Husk Powder or 4 tablespoon whole psyllium husks
¾ cup buttermilk 180ml, room temperature
1 egg large, whisked, room temperature
1 teaspoon baking soda
¼ tsp sea salt optional

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Instructions

In a large mixing bowl, stir together the dry ingredients.
Make a hollow in the centre and add the beaten egg and the buttermilk. Combine with a spatula, then knead the dough until smooth.
Form a dough ball, then let it rest for 10 minutes. During this time, the flax and psyllium absorb the moisture.
Preheat the oven to 180C / 350F electric or 160C / 320F fan.
Form a loaf and put it on a baking tray lined with parchment paper. Score the top with a knife. Bake in the oven for 45-50 minutes or until golden brown and you can insert a toothpick without crumbs sticking. Check the bread after 30 minutes in the oven. Once the top is golden, cover it loosely with aluminium foil for the remainder of the baking time to avoid over-browning.
Let the bread cool fully on a wire rack before slicing. It firms up as it cools.

Notes

6g net carbs per slice. Makes 8 slices.
**I used ground almonds. If you are using super-fine almond flour, you may need to add a tablespoon almond milk or water to loosen the dough.
***Ground flaxseed MUST be stored in the freezer or it will go rancid and smell fishy.
The psyllium needs to be powdered. Whole psyllium husk looks like tiny sticks, and you'd need to use twice as much.
Store in an airtight container for up to 5 days in the fridge. Or, slice and freeze for up to 3 months. Toast straight from frozen.