Recreating classic recipes is my happy place, so you can imagine how happy this Keto Irish Soda Bread makes me. Tender and slightly sweet, and studded with sugar-free dried cranberries, it has all the nostalgia with none of the carbs.
Many people associate soda bread with St. Patrick’s Day. And this low carb version can be served alongside corned beef and cabbage for a traditional meal to celebrate the day. But with its crusty exterior and tender center, it’s delicious any time of year. I love it toasted for breakfast!
☘️ Looking for more St. Paddy’s Day ideas? Try Homemade Keto Irish Cream and Keto Reuben Casserole next!
What readers are saying…
“I make this EVERY year, along with Ina Garten’s version for my non keto/low carb friends, and yours is always the one I get the most compliments on. This year I am making baby soda breads in my giant muffin pan just to try something different for our St Patrick’s Day feast!” — Barbara
Why You Will Love This Recipe
- Classic flavor: Soda bread has a distinct flavor from the addition of sodium bicarbonate (baking soda) and buttermilk. This keto recipes mimics that with some heavy cream and vinegar.
- Wonderful texture: This rustic-style bread has a deliciously crusty exterior with a soft, tender center.
- Easy to make: The bread does take a while to bake, but the active prep time is only 15 minutes!
- Make ahead recipe: You can easily make a loaf and freeze for later.
- Gluten-free and low carb: Made with almond flour, this bread has only 3 grams net carbs per slice. Perfect for a keto diet!
Ingredient Notes
- Heavy cream: Lower carb than buttermilk, this gives the bread incredible tender.
- Apple cider vinegar: To replace the acid content of buttermilk.
- Keto flours: I use almond flour with a little coconut flour gives the bread the best consistency.
- Protein powder: In the absence of gluten, this helps the bread rise properly.
- Sweetener: A touch of brown sugar replacement gives a hint of sweetness.
- Baking soda: You can’t make soda bread without it!
- Sugar-free dried cranberries: Many soda bread recipes call for dried currents, so this is a lower carb option.
- Egg whites: I took my cues from the recipe by Ina Garten. Hers takes some egg to give the bread more structure. I utilized egg whites to make the bread a little lighter as well.
- Baking staples: Butter, salt.
How to Make Keto Irish Soda Bread
- Sour the cream: Combine the cream and vinegar together and set aside.
- Whisk the dry ingredients: Whisk together the almond flour, protein powder, sweetener, coconut flour, baking soda, and salt. Grate in the cold butter, then stir in the dried cranberries.
- Add the wet ingredients: Stir in the cream mixture and egg whites until the dough comes together.
- Shape the loaf: Transfer the dough a large baking sheet lined with a silicone mat. With wet hands, form into a high, round loaf. Brush with the melted butter. Use a sharp knife to cut a large X in the top of the loaf.
- Bake the bread: Bake 20 minutes at 325ºF, then turn off the oven and let sit inside for another 30 to 40 minutes.
- 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.
Tips for Success
Make sure the butter is very cold so you can grate it into the dry ingredients. 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.
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.
If the dough is very wet, work in some more almond flour or a bit of coconut flour. Some people have had trouble with the center not cooking through, or the bread spreading out too much. This usually means you didn’t have enough flour to offset the wet ingredients.
More Keto Bread Recipes to Try!
Keto Irish Soda Bread Recipe
Ingredients
- 1/2 cup (119 g) cream
- 1 1/2 tbsp (1.5 tbsp) apple cider vinegar
- 2 cups (224 g) almond flour
- 1/4 cup (27 g) unflavoured whey protein powder, (or egg white protein powder)
- 3 tbsp Swerve Brown
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, chilled
- 1/3 cup (40.4 g) sugar-free dried cranberries, chopped (optional)
- 2 large (2) egg whites
- 1 tbsp melted butter , to brush the top
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.
Notes
Nutrition
Frequently Asked Questions
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.
This Keto Irish Soda Bread does not rely on the sweetener for consistency so you can change the sweetener. Do keep in mind that allulose will make it darken much faster and the outside may almost taste burnt. You can also leave out the sweetener entirely, if you prefer.
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.
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Hi Carolyn
I just made the soda bread and even an hour later in the oven the bread was still very soft inside and brown and soft on the outside. I even added another 2 tbsp of coconut flour when making it as its consistency seemed too wet.
My question is re flour quantity, did you use a firm packed 2 cups of Almond flour or just a loose pour (which is what I used) I’m wondering if a firm packed 2 cups would make all the difference and not so wet.
I will try again as I like how easy this loaf is to make and try without the sugar.
Thanks for sharing.
No, I never pack my almond flour and as a good recipe writer, I would specify if you need to pack anything. What brand are you using? Did you brush the outside with the melted butter? That’s part of what makes it crusty! You may also want to check the temperature of your oven. If you try this again… I would raise your oven temp a bit.
This looks awesome! How could I convert this into muffins?
Not sure, I didn’t make mine that way. You will have to experiment.
I just made your Irish soda bread and the flavor is great but the inside of the bread seemed to not be fully baked even after baking an additional 15 minutes. What is the baked bread texture supposed to be like?
It’s not as bready as bread, it’s soft and tender and a little moist. That’s the nature of soda breads.
This recipe popped up on my Google home page. When I saw alldayidreamaboutfood I knew I had to try it. It turned out delicious! I have never made Irish Soda Bread before but I will be making this again.
Thanks so much!
I’m sure it tastes as good as it looks but I might attempt to make it if I had proper measurements. For instance, you mention 1 cup, 1/2 cup etc.would you consider giving the ingredients in grammes or pounds/ounces. I would not be privy to the size of cup you are using. Just saying like.
They’re already in grams. Please look at the recipe more carefully and you will see a metric conversion button.
Love this recipe, however, it completely lost shape in the oven. I didn’t whip the egg whites could this be the problem? Thanks
No, I would specify if you needed to whip the egg whites. Sounds like there wasn’t quite enough flour or too much liquid. Next time try adding a bit more almond flour. The dough should be somewhat sticky but not too much so.
Carolyn I love, love, love your recipes and have 4 of your books but I would like to just remind everyone that this is actually spotted dog. Real Irish soda bread doesn’t contain any sweetner or fruit. That being said I have tried for years to find something gluten free to make my family along with our corned beef and cabbage dinners. Can I make this with actual buttermilk like my grandma used to do instead of the acv? Or would that add too much liquid? (I really like the flavor with the buttermilk).Also, I usually cook my soda bread in a kind of dutch oven with a lid. Can I do that with this recipe? Thank you for making this. I’ve struggled with a good substitute for years.
As long as you keep the buttermilk to 1/2 cup, I think it would be fine. Add a tiny bit more if your dough is very dry (it should be a bit sticky).
I’m going to go check to see if I have everything I need to bake your Irish Soda Bread recipe right now!
Last year I tried to convert the recipe my Grandfather brought with him from Ireland. The cake looked and smelled amazing! But when I cut into it, it literally disintegrated!
I’m sure your recipe will be amazing!
It’s definitely on the soft side, I find baking soda does that. But it doesn’t disintegrate!
Please don’t promote CarbQuick! It’s the most horrible product I’ve ever used! I’m not talking only about taste. It made me so sick I almost had to go to the ER!
My husband and I are huge fan of yours. We have purchased at least 6 of your cookbooks. I am constantly promoting your recipes and cookbooks to my family and friends!
I am not sure who you are talking to… I don’t use Carbquick.
Oh, sounds Great! It bugs me when people say that they want to make changes to a recipe…. but now I am going to do just that… ???? hahaha! I want to try a savoury version, less swerve, no crans…. maybe a touch of Italian or Greek spices…. serve with stew … Thanks for all you do! ???? (from snowy Calgary…)
As long as you don’t change the basic bones of it, you’re good!
This sounds great! However, I’m a little concerned about the “turn off the oven and let it sit inside for another 30-40min” part since I only have a combi microwave-oven, which I expect does not insulate as well as a big traditional oven. Do you have ideas on how to adjust the cooking protocol?
Sure, I would probably drop the temp to 275 or 300 and keep my eye on it.
Is it possible to use something else instead of coconut flour? Maybe some bamboo fiber or oat fibre? I saw this substitution in many recipes so I assume oftentimes it works pretty fine, but I don’t know if this specific bread would rise and result the same/ anyway satifying switching these ingredients. Loving your tips and tricks avaible in your keto baking book and youtube “tutorial”: thank you for your passionate sharing of your “art and smart” 🙂
They aren’t as absorbent so you may need 3 or 4 tbsp.
I don’t have protein power or egg white powder. Is this a necessity?
It’s a necessity, yes. Please understand that protein powder helps replace gluten, making baked goods lighter and helps them hold together better.
Boy, is this perfect timing! I love Irish soda bread and have been looking for a low carb alternative. Can’t wait to make it, knowing I can always trust your recipes to behave as anticipated. I will probably tweak as I do my regular soda bread, by adding a little mixed spice and some orange zest along with the cranberries. Thank you, thank you!
this recipe sounds delicious-do you happen to know what internal temperature the bread needs to be?
No, I don’t cook my bread that way.
thank you for replying
Could I use 1 egg in place of 2 egg whites?
It will make it heavier. Plus it will be less volume than 2 egg whites and your bread my not have the same structure.