This keto Irish soda bread has a crunchy crust and a rustic texture. It is a simple, quick and flavourful bread that requires just 6 ingredients and 5 minutes prep time.
It is St. Patricks day tomorrow and everyone is thinking about cabbage, green desserts... and Irish soda bread!
There are many ways to make this classic bread, and recipes range from dense and dark to sweet versions that resemble a gigantic scone.
My keto soda bread is a gluten-free, grain free version of how my Irish friend Annie likes hers. It has the same rustic crumb and texture as the traditional recipe and contains the two essential ingredients: baking soda and buttermilk.
You are going to love how simple this bread is to make. There is no need for any fancy equipment. A bowl, a spatula and your hands will do!
Of course, this is such a delicious quick bread that we don't only make it for St. Paddy's day.
In my opinion, it is a great everyday bread for any time of the year.
🌟 Why You'll Love This Bread
- Rustic yet fluffy texture
- Mild, nutty flavor
- Easy one bowl recipe - only 6 ingredients
- Naturally gluten-free, grain-free and high in fiber
- Low carb and keto-friendly
- 3.6g net carbs per slice
Here are the ingredients you'll need:
- Almond flour - I used ground almonds, which is equivalent to regular almond flour.
- Ground flaxseed - Both brown and golden flax meal work fine. The brown flax has a nuttier taste.
- Psyllium husk powder - Psyllium is a prebiotic fiber and creates a fluffy texture in low carb bread.
- Buttermilk - This is the secret ingredient in classic Irish soda bread. It assists with the leavening of the dough. My buttermilk was fairly thick. Buttermilk contains a moderate amount of carbs. However, calculated per slice the bread is keto friendly.
- Egg - Whisk the egg well before adding it.
- Baking Soda - Also called bicarbonate of soda. It would not be soda bread without the baking soda!
- Salt - This is optional, but I added a dash sea salt to the dough for a better flavor.
See the recipe card for full information on ingredients and quantities.
I like my soda bread savoury. However, you can also make a sweet version! Simply add 1-2 tablespoons of powdered sweetener of your choice (allulose would be perfect). Instead of currants, stir in a handful of sugar-free dried cranberries.
Another option is to add crunch: chopped walnuts, pecans or seeds such as pumpkin seeds or sunflower seeds. Add these into the dough or sprinkle over the top.
If you really, really want to avoid buttermilk, I suggest that you use full fat plain yogurt or Greek yogurt instead. Another option would be to replace the buttermilk with ¼ cup or 60 ml heavy cream, ¼ cup or 60 ml almond milk and 1 tablespoon apple cider vinegar. Knead the dough and add more almond milk if required.
Dairy-free: For a dairy-free version, use coconut yogurt.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: In a large mixing bowl, stir together the dry ingredients.
Step 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.
Step 3: Form a dough ball, then let it rest for 10 minutes. During this time, the flax and psyllium absorb the moisture.
Step 4: Form a loaf and put it on a baking sheet lined with parchment paper. Score the top with a knife. Bake in the oven until golden brown and you can insert a toothpick without crumbs sticking.
Let the bread cool fully on a wire rack before slicing. It firms up as it cools.
Here are a few things that I have learned from baking many, many loaves of low carb bread over the years:
For a better rise and a light crumb texture, it is helpful if all wet ingredients (the buttermilk and the egg) are room temperature.
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. This way, the inside of the bread can cook fully without the crust over-browning.
It is important that you use powdered psyllium and not whole psyllium husks. It should have a very fine consistency, just like flour.
Soda bread is a quick bread that is made with baking soda instead of baking powder or yeast. The traditional Irish soda bread is not Keto-friendly because it contains wheat flour.
Some psyllium husk brands take on a purple hue when baked. This does not affect the taste. I have used BonPom, Green Origins and Just Natural without issues. The NOW brand is also fine.
Substitute the almond flour with a blend of sunflower seed flour and sesame seed flour for a nut-free version.
No, this does not work.
My favourite way of eating low carb Irish soda bread is simple: toasted and spread with a generous amount of butter.
Refrigerator: Store the bread in an airtight container in the fridge for up to 5 days.
Freezer: I love freezing bread, because then I can just pop a slice in the toaster when I feel like it. You can freeze it pre-sliced for up to 3 months.
Here are more easy keto bread recipes to try:
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Keto Irish Soda Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.