Description
Indulge in this fluffy low‑carb Keto Irish Soda Bread perfect for breakfast or tea. Made with almond flour and whey protein, it is a grain‑free twist on a classic Irish favorite that is both satisfying and suitable for a ketogenic lifestyle.
Ingredients
Scale
- 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 egg whites
- 1 tbsp melted butter, to brush the top
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl whisk together the cream, apple cider vinegar, and melted butter until combined.
- Add the almond flour, whey protein powder, Swerve Brown, coconut flour, baking soda, and salt; mix until a soft dough forms.
- Fold in the sliced dried cranberries if using, then gently shape the dough into a round loaf.
- Place the loaf on the prepared sheet, brush the top with a little melted butter, and bake for 30‑35 minutes until golden brown.
- Allow to cool for 10 minutes before slicing and serving.
Notes
Tip: For extra fluffiness, let the dough rest for 5 minutes before shaping. Substitute Swerve Brown with your favorite low‑carb sweetener. Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (30 g)
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 6
- Cholesterol: 30
Keywords: keto, low carb, soda bread, Irish, gluten free