Keto Irish Soda Bread
A craggy, golden round with a deep cross cut in the top, a crisp crust and a tender, gently tangy crumb. No yeast and no kneading — it is on the table in under an hour.
Nutrition per serving
1 wedge- Net carbs
- 4.2g
- Calories
- 279kcal
- Protein
- 8.7g
- Fat
- 25g
- Total carbs
- 9.2 g
- Fiber
- 4.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Brown soda bread (flax): Ground flaxseed in place of the coconut flour gives a darker, nuttier loaf in the style of Irish brown wholemeal soda bread.
- Whisk the flaxseed in with the almond flour. Flax absorbs less liquid than coconut flour, so let the dough stand 5 minutes before shaping; it stays soft, so shape it with oiled hands and bake 40–45 minutes.
Cheddar & chive: Sharp cheddar and fresh chives folded through the dough for a savory loaf that is excellent with soup or eggs.
- Toss three-quarters of the cheddar and the chives through the buttery crumbs before adding the wet ingredients. Sprinkle the rest of the cheese into the cross before baking.
Dairy-free: Solid coconut oil replaces the butter and coconut cream stands in for the sour cream, with a little lemon juice for the tang the soda needs.
- Rub the cold coconut oil into the flour quickly, as it softens faster than butter. Whisk the lemon juice in with the coconut cream, eggs and vinegar, then bake as written.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $6.64 for 8 servings ($0.83 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C) and line a baking sheet with parchment (or use a cast-iron skillet).
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In a large bowl, whisk the almond flour, coconut flour, psyllium, baking soda, baking powder, salt and caraway seeds, if using.
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Rub the cold butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with a few pea-size bits.
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Whisk the eggs, sour cream and vinegar together, pour into the bowl and stir with a fork just until a soft, shaggy dough forms. Let it stand 2 minutes to firm up.
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With lightly oiled hands, shape the dough into a round about 7 inches (18 cm) across and 2 inches (5 cm) tall on the parchment. Cut a deep cross into the top, about ½ inch (1.3 cm) deep, with a sharp knife.
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Bake 35–40 minutes, until deep golden-brown, the bottom sounds hollow when tapped and a skewer in the center comes out clean (about 200°F/93°C inside). Lay foil loosely over the top after 20 minutes if it is browning fast.
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Cool on a rack for at least 30 minutes before cutting into wedges; the crumb sets as it cools.
Tips for success
-
Traditional soda bread rises from baking soda reacting with buttermilk. Sour cream and a splash of vinegar provide the same acidity here — do not leave out the vinegar, or the bread can taste soapy. - Work quickly once the wet ingredients go in: the soda starts reacting straight away, and the sooner the loaf is in the oven, the better the rise.
- Serve warm with salted butter alongside beef stew or beef and cabbage soup.
Nice to have, not needed
- A cast-iron skillet gives a crustier bottom — a parchment-lined baking sheet works fine.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Toast slices, or warm wedges at 350°F (175°C) for 5–8 minutes; serve with plenty of butter.
Prep tip: Freeze individually wrapped wedges; they thaw in about an hour on the counter.
Wrap and keep at room temperature for 1 day, refrigerate up to 5 days, or freeze wedges up to 3 months.
Variations
3 variations, each with its own ingredients and macrosBrown soda bread (flax)
SwapGround flaxseed in place of the coconut flour gives a darker, nuttier loaf in the style of Irish brown wholemeal soda bread.
- coconut flour → ground brown flaxseed
3.6 g net · 302 kcal · 9.3 g protein · 27 g fat · ≈$0.86 per serving (−0.6 g net carbs vs the original)
Cheddar & chive
FlavorSharp cheddar and fresh chives folded through the dough for a savory loaf that is excellent with soup or eggs.
- + 1 cup shredded sharp cheddar
- + 2 tbsp chives
4.7 g net · 337 kcal · 12 g protein · 30 g fat · ≈$1.10 per serving (+0.5 g net carbs vs the original)
Dairy-free
DietSolid coconut oil replaces the butter and coconut cream stands in for the sour cream, with a little lemon juice for the tang the soda needs.
- cold butter → coconut oil
- sour cream → coconut cream
- + 1 tbsp lemon juice
4.3 g net · 309 kcal · 8.8 g protein · 28 g fat · ≈$0.92 per serving (+0.1 g net carbs vs the original)
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