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Keto Irish Soda Bread Recipe

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4 from 2 reviews

This Keto Irish Soda Bread is a low-carb, gluten-free twist on the traditional Irish classic. Made with almond flour, coconut flour, and whey protein powder, it offers a rich, moist texture and a slightly tangy flavor from apple cider vinegar. Sweetened with Swerve Brown and optionally studded with sugar-free dried cranberries, this bread is perfect for those following a keto diet or anyone looking for a hearty, healthy bread alternative. The bread is baked to a golden brown crust and finished by resting in the oven to achieve the perfect firm texture.

Ingredients

Dairy & Liquids

  • 1/2 cup cream
  • 1 1/2 tbsp apple cider vinegar
  • 1/4 cup butter (chilled)
  • 1 tbsp melted butter (to brush the top)

Dry Ingredients

  • 2 cups almond flour
  • 1/4 cup unflavoured whey protein powder (or egg white protein powder)
  • 3 tbsp Swerve Brown sweetener
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Other

  • 1/3 cup sugar-free dried cranberries (chopped) (optional)
  • 2 large egg whites

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325ºF (163ºC). Line a baking sheet with a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Cream and Vinegar: In a small bowl, combine the cream and apple cider vinegar. This mixture will help activate the baking soda and create the classic soda bread rise and texture.
  3. Combine Dry Ingredients: In a large bowl, whisk together almond flour, whey protein powder, Swerve Brown sweetener, coconut flour, baking soda, and salt until evenly mixed.
  4. Add Butter and Cranberries: Grate the chilled butter into the dry mixture to distribute it evenly, creating a crumbly texture. Stir in the chopped sugar-free dried cranberries if using for added flavor and texture.
  5. Add Wet Ingredients and Form Dough: Stir in the cream and vinegar mixture along with the egg whites until the dough is well combined. It will be sticky and soft.
  6. Shape the Loaf: Transfer the dough onto the prepared baking sheet. With wet hands, gently shape the dough into a high, round loaf. Brush the entire surface with melted butter to promote browning and flavor.
  7. Score the Dough: Use a sharp knife to cut a large “X” into the top of the loaf. This allows the bread to expand properly during baking.
  8. Bake Initial 20 Minutes: Place the baking sheet on the second highest rack in the oven and bake for 20 minutes. The outside should begin to turn a golden brown.
  9. Finish Baking by Resting: Turn off the oven but leave the bread inside. Let it rest for an additional 30 to 40 minutes until the top is firm to the touch and no longer spongy, ensuring the bread finishes cooking slowly and evenly.
  10. Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps to set the crumb and makes slicing easier.

Notes

  • Chilling the butter before grating helps create a flaky texture similar to traditional soda bread.
  • Using egg white protein powder instead of whey protein powder is a good alternative for different dietary needs.
  • The optional sugar-free dried cranberries add a subtle tartness but can be omitted for a plain bread.
  • To ensure a moist crumb, do not overmix the dough.
  • Resting the bread in the turned-off oven is key to finishing the cooking without drying it out.
  • Store leftover bread wrapped in foil at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cozyplatter.com/keto-irish-soda-bread-recipe/