When I came to know about this bread, I just knew that it’s totally doable for a keto version. And since I have been receiving requests for this bread, I decided to give it a try.
Irish Soda Bread is considered a quick bread as yeast was not easily available at those times. This simple Irish classic is a staple in many households, used to mop up hearty stews and wash down pots of tea. It’s also a symbol of celebration, baked in droves in the lead up to Saint Patrick’s Day.
Traditionally, the bread was baked in three-legged iron pots or baked on griddles over open hearths as there was no access to ovens. This gave the bread its famous hard crust, dense texture, and slightly sour tang. The bread was made in classic round shape with a cross cut on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.
Traditionally, this bread uses baking soda and sour milk as the leavening agent hence, the name soda bread. But knowing the unpleasant taste of baking soda, I decided to use baking powder instead. Traditional soda bread uses only a few ingredients but it has now evolved into a variety of versions with added ingredients to make them richer and of course, they are now baked in ovens.
This Keto version uses a combo of almond and coconut flour and it turned out so well with a crispy crust, tender crumbs and delicious with just a spread of butter. Most importantly, it’s super easy to make.
KETO IRISH SODA BREAD
- 200 g Unsweetened almond milk
- 1 tsp white vinegar
- 4 large eggs
- Preheat the oven at 350F or 180C.
- In a bowl, add all the wet ingredients and whisk until combined then set aside.
- In another bowl, add the flours, psyllium husks, baking powder, sweetener, salt and mix until well combined.
- Add the cold cubed butter and use your fingers or a pastry cutter to mash the butter into small pieces until they resemble breadcrumbs.
- Add the cranberries and nuts if using, then mix to combine.
- Add the wet ingredients and reserve a small amount for brushing. Mix until a dough is formed. The dough is soft and moist.
- Transfer the dough onto a baking tray lined with parchment paper and mold into a round shape.
- Brush with the reserved milk mixture.
- Make a cross cut at the top of the bread with a sharp knife. Score it deeper so that the bread will cook faster.
- Sprinkle with arrowroot powder (optional).
- Bake for 50 to 60 minutes or until cooked. I have baked it for 45 and 50 minutes and they both worked.
- Cool on a wire rack.
- This bread can be cut and eaten warm. It taste so good with salted butter.
- The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate for up to a week for frozen for months.