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Keto Irish Soda Bread
5 from 75 votes

Keto Irish Soda Bread

The Keto Irish Soda Bread combines almond flour, ground flaxseed, and psyllium husk powder to mimic traditional bread with very low net carbs. It uses baking soda as a leavening agent and buttermilk with egg to bind and moisten. Baked until the crust turns golden, this bread offers a dense, tender texture suitable for those following a keto diet while maintaining a familiar bread-like quality.

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

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

    Cup of Yum
  1. In a large mixing bowl, stir together the dry ingredients.
  2. Make a hollow in the centre and add the beaten egg and the buttermilk. Combine with a spatula, then knead the dough until smooth.
  3. Form a dough ball, then let it rest for 10 minutes. During this time, the flax and psyllium absorb the moisture.
  4. Preheat the oven to 180C / 350F electric or 160C / 320F fan.
  5. 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. 
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 187

% 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.