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    Home » Keto Bread » Keto Irish Soda Bread

    Published: Feb 20, 2022 by Carolyn

    Keto Irish Soda Bread

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.2K shares
    Jump to Recipe Print Recipe

    Keto Irish Soda Bread is a delicious low carb, grain-free alternative to the original. This tender almond flour bread has a crusty exterior and sugar-free dried cranberries in place of the traditional currants.

    Titled image of keto Irish soda bread on a wooden cutting board.

    It’s almost March and you know what that means. Everyone starts thinking about shamrocks and leprechauns, and this tender keto Irish soda bread.

    What, what? You aren’t laser-focused on minty green keto desserts, corned beef and cabbage, and cocktails made with Keto Irish Cream? Why ever not?

    Okay, fine. I get it, St. Paddy’s Day is fun but it’s not the most widely recognized of holidays. But even if you don’t mark the occasion at all, I highly recommend this keto quick bread recipe. It’s delicious any old time!

    Top down image of grain-free Irish soda bread on a pewter plate.

    What is Irish Soda Bread?

    Don’t feel put out if you’ve never heard of soda bread. It’s simply a quick bread made with baking soda as the leavening agent, rather than baking powder or yeast.

    Many cuisines have their own version of soda bread, as it’s faster and easier to make than yeast-leavened dough. And baking soda, or sodium bicarbonate, is inexpensive and easy to procure.

    Irish soda bread comes in various forms, but the one that most people know on this side of the pond is lightly sweetened and contains raising or currants.

    It’s a wonderful rustic-style bread that has a soft and tender center and a crusty exterior. And that shaggy looking exterior always reminds me of a giant scone!

    A slice of keto Irish soda bread on a white plate with a butter knife.

    Ingredients

    Classic Irish soda bread takes flour, baking soda, butter, and buttermilk. The acid in the buttermilk reacts with the soda to create little bubbles that cause the bread to rise.

    For a keto version, we obviously need to change a few of these ingredients. Here’s what you need:

    • Heavy cream
    • Apple cider vinegar: this replaces the acid in the buttermilk
    • Almond flour
    • Coconut flour
    • Protein powder: helps to replace the gluten in wheat flour
    • Sweetener: just a little adds the right flavor
    • Baking soda
    • Salt
    • Butter
    • Egg whites
    • Sugar-free dried cranberries (optional)
    A collage of 6 photos showing the steps for making Keto Irish Soda Bread.

    How to make keto Irish soda bread

    I took my cues for this recipe from one by Ina Garten. Her soda bread takes some egg, which helps give it more structure. I utilized egg whites to make the bread a little lighter as well.

    1. Sour your cream: Buttermilk is a little too high carb for keto, but adding some vinegar to heavy cream is a great substitute.
    2. Whisk the dry ingredients: I used mostly almond flour with a touch of coconut flour to get the right consistency.
    3. Grate in the butter: I love this trick for distributing cold butter throughout dough. I used it in my keto apple scones too, and it gives a more flaky consistency.
    4. Stir in the egg whites and soured cream: The dough will be shaggy and somewhat sticky.
    5. Chop the dried cranberries: If you decide to use them, it’s best to chop them up more finely. This gives better distribution throughout the bread, and makes it less likely to tear when you cut into it.
    6. Form into a loaf: The dough will spread a bit so shape into a high, round loaf.
    7. Cut a deep X into the center: You may need to wet your knife so it doesn’t stick to the dough too much. The cuts help the center cook through properly.
    8. Bake 20 minutes: You need the initial blast of heat from the oven to make the bread rise properly.
    9. Turn off the oven: Let the bread sit inside another 30 to 40 minutes to cook through. If you keep the oven on the whole time, it may brown too much. Once the top is nice and firm, with no sponginess underneath, the bread is done.
    10. Let cool completely: Keto Irish Soda Bread is very fragile when it first comes out of the oven so let it cool completely to firm up.
    A loaf of keto Irish soda bread on a wooden cutting board with a small plate of butter.

    Frequently Asked Questions

    I am allergic to almonds, can I make this with coconut flour?

    Coconut flour would require changing the entire recipe, so I recommend using sunflower seed flour instead. You can use it 1:1 to replace the almond flour.

    Can I make this dairy-free?

    Try using coconut milk in place of the heavy cream.

    Can I use a different sweetener?

    Absolutely! This keto Irish soda bread does not rely on the sweetener for consistency so anything you like best should work. You can also leave out the sweetener entirely, if you prefer.

    How do you serve keto Irish soda bread?

    This bread is great with anything! I like mine lightly toasted with a little butter. It’s only mildly sweet so it also goes well with soups and stews.

    Storage Information

    Because it is quite moist, you should store keto Irish soda bread in the fridge, tightly wrapped. It will last for up to a week.

    You can also freeze it for several months.

    A loaf of keto Irish soda bread on a wooden cutting board with a small plate of butter.

    Keto Irish Soda Bread Recipe

    Keto Irish Soda Bread is a delicious low carb, grain-free alternative to the original. This tender almond flour bread has a crusty exterior and sugar-free dried cranberries in place of the traditional currants. 
    4.89 from 35 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Keyword: keto irish soda bread
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 servings
    Calories: 188kcal

    Ingredients

    • ½ cup cream
    • 1 ½ tablespoon apple cider vinegar
    • 2 cups almond flour
    • ¼ cup unflavoured whey protein powder (or egg white protein powder)
    • 3 tablespoon Swerve Brown
    • 2 tablespoon coconut flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup butter chilled
    • ⅓ cup sugar-free dried cranberries chopped (optional)
    • 2 egg whites
    • 1 tablespoon melted butter to brush the top
    US Customary – Metric

    Instructions

    • Preheat the oven to 325ºF and line a baking sheet with a silicone mat.
    • In a small bowl, combine the cream and vinegar. In a large bowl, whisk together the almond flour, protein powder, sweetener, coconut flour, baking soda, and salt.
    • Grate the cold butter into the dry ingredients and stir to distribute. Stir in the dried cranberries, if using.
    • Stir in the cream mixture and the egg whites until well combined. Transfer the dough to the prepared baking sheet. With wet hands, form into a high, round loaf. Brush all over with the melted butter.
    • Use a sharp knife to cut a large X in the center of the loaf. Place the baking sheet on the second highest rack in the oven and bake 20 minutes, until the outside is turning golden brown.
    • Turn off the oven and let the bread sit inside until the top is firm to the touch and not spongy, another 30 to 40 minutes.
    • Remove and let cool completely before cutting into slices.
    Nutrition Facts
    Keto Irish Soda Bread Recipe
    Amount Per Serving (1 serving = 1/12th of loaf)
    Calories 188 Calories from Fat 149
    % Daily Value*
    Fat 16.5g25%
    Carbohydrates 5.3g2%
    Fiber 2.3g9%
    Protein 6.3g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. S says

      March 19, 2023 at 12:22 am

      5 stars
      This was delicious! It came out more moist and tender than I expected, held together well after it cooled, and had just the right amount of sweetness. I couldn’t find dried cranberries, so I subbed chopped dried cherries and–Wow! They were great! This recipe’s a keeper. Thank you!

      Reply
      • Carolyn says

        March 19, 2023 at 9:25 am

        So glad it worked out!

        Reply
    2. M. says

      March 15, 2023 at 9:41 pm

      This is fabulous and a real treat with a cup of tea!!! Thank-you so much for the recipe. Do you think that this can be made with allulose in order to avoid the sugar alcohols?

      Reply
      • Carolyn says

        March 15, 2023 at 10:05 pm

        Probably!

        Reply
    3. Gina E says

      March 15, 2023 at 7:48 pm

      5 stars
      OMG!!! This was amazing!!! I’m so excited, it came out great!!! Thank you so much for a great recipe!!!

      Reply
      • Carolyn says

        March 15, 2023 at 8:44 pm

        Great to hear!

        Reply
    4. Patrice Antczak says

      March 12, 2023 at 9:36 am

      5 stars
      Let me just say, this is amazing! Your recipes are always good but man, this is spot on! Made exactly as written. Came out PERFECT!
      Thank you again for your time and money experimenting, perfecting and passing on these amazing recipes!
      Patrice

      Reply
      • Patrice Antczak says

        March 12, 2023 at 9:41 am

        PS- I used the egg white protein powder you give as an option to the whey protein powder. And 1/2 the sugar, I used lankanto brown. Just wanted to be transparent to what I did, both were your options given so I still consider that as made as exactly as you wrote it. Lol. Perfection!

        Reply
      • Carolyn says

        March 13, 2023 at 7:34 pm

        Great to hear!

        Reply
    5. Yolanda Kerstens says

      March 09, 2023 at 10:17 pm

      I do not have whey protein powder, can I use and extra egg white?
      Thank you for this wonderful recipe!

      Reply
      • Carolyn says

        March 12, 2023 at 8:28 am

        Extra egg whites will throw off the liquid/dry ratios and your bread won’t cook through properly.

        Reply
    6. Patty Marks says

      March 08, 2023 at 7:42 am

      5 stars
      I can’t believe how delicious this turned out! However, my bread did not bake thoroughly and I accidentally had my over at 350°.

      Reply
    7. April says

      March 06, 2023 at 6:00 pm

      Hi! My local grocery store has a version of Irish soda bread that has a very coarse sugar sprinkled on top. I love that! Do you know of any coarse ground keto sugars that could possibly be used on top?

      Thank you!

      Reply
      • Carolyn says

        March 06, 2023 at 6:50 pm

        No, i don’t.

        Reply
    8. Phyllis Lindburg says

      March 06, 2023 at 3:54 pm

      I made this today. Mine spread a lot more than yours. I used carton egg whites. Wondering if that would cause the difference? Can I add a little more coconut flour or bake it in a cake pan. Than you,
      Phyllis

      Reply
      • Carolyn says

        March 06, 2023 at 6:47 pm

        It definitely can affect it since the proteins are more broken down in carton egg whites. Experiment a little with your ideas!

        Reply
    9. Beth says

      February 28, 2023 at 7:19 am

      Can the protein powder be omitted?

      Reply
      • Carolyn says

        March 02, 2023 at 9:29 am

        Not if you want your bread to rise properly. 🙂

        Reply
    10. Charla Spinler says

      February 21, 2023 at 3:40 pm

      Could you use a Paleo baking blend?

      Reply
      • Carolyn says

        February 22, 2023 at 8:20 am

        Since I don’t bake with it, I really can’t guide you. I suspect it won’t bake the same way.

        Reply
    11. Donalee says

      February 19, 2023 at 4:07 pm

      I made this and LOVED IT❣️ Will definitely make again 😊

      Reply
    12. Jo says

      February 17, 2023 at 9:09 pm

      Will a roasting pan work? Most times I don’t have access to an oven.
      Thank you

      Reply
      • Carolyn says

        February 17, 2023 at 10:50 pm

        I am not sure what you mean. This recipe needs to be baked in an oven… no matter what kind of pan it’s in.

        Reply
    13. MomResa says

      February 14, 2023 at 1:23 am

      My oven has a fan that cools the oven once it’s turned off. How do I cook the Soda Bread recipe? Can I set it on a very low temperature instead of turning the oven off? If so, what temperature would you recommend? Thank you for all your amazing recipes!!

      Reply
      • Carolyn says

        February 14, 2023 at 9:10 am

        Yes that should work. Try 175 or 200F. The lower the better.

        Reply
    14. Teri says

      February 09, 2023 at 4:16 pm

      5 stars
      I just made this and non-keto family loves it as much I do! Been searching for an easy go-to bread with nice taste and texture, that might also hold up as sandwich slices. Wondering if this may be it! Has anyone tried it in a metal loaf pan with or without success?
      I made the round loaf exactly as directed, only changing Brown Swerve to granular Swerve and omitting cranberries, because I did not have either, and it made some delicious bread!
      Just not tall enough to make into sandwiches.
      Thank you, Carolyn!
      I subscribe to your YouTube and thoroughly enjoy your content.

      Reply
      • Carolyn says

        February 11, 2023 at 9:06 am

        Not sure how it would fare but it would be a delicious experiment! 😉

        Reply
    15. Susan Sheaffer says

      January 16, 2023 at 7:52 pm

      Can I bake this in a Dutch oven?

      Reply
      • Carolyn says

        January 17, 2023 at 9:39 am

        I haven’t tried… I guess you will need to experiment!

        Reply
    16. Diane Carole says

      January 16, 2023 at 3:37 pm

      I will be trying this, except for adding caraway seeds which I have always had in my Irish soda bread! Thanks for passing this on 😉

      Reply
      • Carolyn says

        January 16, 2023 at 5:29 pm

        I love caraway! I will try that next time too.

        Reply
    17. Lydia says

      January 10, 2023 at 9:39 pm

      5 stars
      This bread is delicious and the texture is so light. I’d like to try it as a savory bread with herbs, by decreasing the Swerve sweetner,but what can I replace it with ? I was thinking replace 2 Tbsp swerve with 2 Tblsp almond flour. Or is there another ingredient I should use to substitute ? Thank you

      Reply
      • Carolyn says

        January 12, 2023 at 3:50 pm

        You don’t need to replace the sweetener with anything, just omit it.

        Reply
    18. Anthony says

      December 12, 2022 at 1:34 am

      5 stars
      Question on how to make a bread less dense: I made prosciutto bread with almond flour. The taste was good but it was denser than one made with wheat flour. Is there anything you can suggest to make it less dense? Anything I can do or add? Protein powder, collagen powder, etc.

      Reply
      • Carolyn says

        December 12, 2022 at 8:53 am

        Protein powder and more baking powder.

        Reply
        • PJ says

          February 05, 2023 at 10:32 am

          So to make the bread lighter, add baking powder in addition to the baking soda? Or do you mean just add more baking soda? Thanks for the recipe…plan to make this soon!

          Reply
          • Carolyn says

            February 07, 2023 at 5:10 pm

            Sorry, that should have said more baking soda.

            Reply
    19. Stacy Pozucek says

      October 21, 2022 at 3:05 pm

      5 stars
      We love this bread! Wondering if anyone has tried doubling the recipe. I’d like to make a larger loaf

      Reply
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