Keto Irish Soda Bread
User Reviews
5
Keto Irish Soda Bread
Description
This version of Irish Soda Bread replaces wheat flour with almond flour and adds flaxseed and psyllium husk as binders and fiber sources. The psyllium husk powder absorbs moisture to create a structure that holds together like conventional bread. Buttermilk and a whisked egg provide moisture and activate the baking soda for leavening, resulting in a risen loaf with a golden crust.
The dough is kneaded briefly, allowed to rest to let the fibers absorb liquid, then formed into a loaf and scored before baking. The baking time ensures the interior cooks fully and firms up as it cools, making slicing easier without crumbling.
This bread is practical for ketogenic eating plans to provide a bread alternative. Slices can be toasted or eaten fresh. It keeps refrigerated for several days or can be frozen and toasted straight from frozen, extending its usability.
Ingredients
- 2 cups almond flour or ground almonds, 200g **see notes
- ¼ cup Flaxseed flax meal, 30g ***see notes, ground
- 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 salt optional, sea salt
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
- Net carbs per slice are approximately 6 grams; the recipe yields 8 slices.
- If using super-fine almond flour, a tablespoon of almond milk or water may be needed to loosen the dough slightly.
- Store ground flaxseed in the freezer to avoid rancidity; the psyllium husk needs to be powdered for proper absorption.
- Store the baked bread in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months; toast directly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Total Carbohydrates | 8.5g | 3% |
| Protein | 7.6g | 15% |
| Fat | 15.5g | 24% |
| Saturated Fat | 1.5g | 8% |
| Fiber | 4.9g | 20% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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