Keto Irish Soda Bread Recipe

Top down image of a loaf of Keto Irish Soda Bread on round pewter plate on a dark gray table.

This Keto Irish Soda Bread looks and tastes just like the classic quick bread. Made with almond flour, baking soda, and a touch of vinegar, it has a mildly sweet flavor and a wonderful crusty exterior.

Course Side Dish

Cuisine Bread

Keyword keto irish soda bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 188kcal

Ingredients

1/2 cup cream
1 1/2 tbsp apple cider vinegar
2 cups almond flour
1/4 cup unflavoured whey protein powder (or egg white protein powder)
3 tbsp Swerve Brown
2 tbsp coconut flour
1 tsp baking soda
1/4 tsp salt
1/4 cup butter chilled
1/3 cup sugar-free dried cranberries chopped (optional)
2 large egg whites
1 tbsp 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.

Notes

Storage Information: Store the bread, tightly wrapped up, on the counter for up to 5 days or in the fridge for up to 8 days. It can also be frozen for several months.

Nutrition