Hang on to your seats friends! This recipe is going to knock your socks off. If you’re familiar with traditional Irish soda bread, you are going to be blown away with how good this recipe is. For those of you who aren’t familiar with it, Irish soda bread is essentially a BIG Biscuit loaded with butter and caraway seeds. At least my version is. :)

I have had many versions of Irish soda bread that taste like a brick. No one wants to eat a brick, even if it is slathered with butter. That’s why I wanted to give you an upgraded version that actually tastes really, REALLY good. I made this recipe 4 times so I could get it just right for you!

One of the biggest issues with low carb and keto breads is that they are often really dense and heavy due to the lack of starch. Starch and carbs offer a lot of lift and fluffiness to bread and that’s why most lower carb breads are sub-par compared to their gluten and grain containing counterparts. My goal with this recipe was to get you the same, light, soft texture that you know and love and I honestly think I nailed it!

Oh, and I have several DELICIOUS Irish recipes coming for you that would taste amazing with this bread. You can get started with this Gluten Free Irish Cheddar, Bacon, and Beer Soup.

If you grab my upcoming book, The Ultimate Keto Cookbook, you’ll find my version of Irish Dublin Coddle Stew (OMG, it’s to die for!). And next week, we have a crazy good Irish Beef Beer and Bacon Stew coming, so stay tuned for that!

Now, let’s get to baking, shall we?

Low Carb Irish Soda Bread!

Yield: 6-8

Author: Brittany Angell

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Irish soda bread is essentially a BIG Biscuit loaded with butter and caraway seeds. At least my version is. :) One of the biggest issues with low carb and keto breads is that they are often really dense and heavy due to the lack of starch. Starch and carbs offer a lot of lift and fluffiness to bread and that’s why most lower carb breads are sub-par compared to their gluten and grain containing counterparts. My goal with this recipe was to get you the same, light, soft texture that you know and love and I honestly think I nailed it!

Ingredients

1 Cup Lupin Flour (100 g) (I like Lupina Brand Lupin Flour and Lodi Brand Lupin Flour)
1/2 Cup Garbanzo Bean Flour (60 g)
1/2 Cup Blanched Almond Flour (58 G)
1/4 Cup Oat Fiber (20 G)
1/4 Tsp Salt
2 Tsp Baking Soda
1 Tsp Double Acting Baking Powder
1 Tbsp Keto Granulated Sugar (Such as Swerve or Lakanto)
1 Tsp Caraway Seeds (+ 1/4- 1/2 Tsp more for topping)
1 Tsp Xanthan Gum or Guar Gum
14 Tbsp Dairy or Nondairy Butter (at room temp)
1 Tbsp Vinegar
3 Large Eggs
1/4 Cup + 2 Tbsp Dairy Cream or Full Fat Coconut Milk

Instructions

Preheat oven to 350 degrees. Line a pie pan with parchment paper and set aside.
In a large bowl (using the gram measurements) weigh and add the flours (lupin, garbanzo, almond, and oat fiber), xanthan or guar gum, baking soda, baking powder, salt, caraway seeds, and sugar. Whisk together until combined.
Add the butter and cut it into the flour until it’s pea sized or slightly smaller.
In a separate small bowl, whisk together the eggs, cream, and vinegar. Pour into the flour and butter mix. Mix just until the dough comes together.
Dust hands and the dough with just a tiny bit of oat fiber (just enough to prevent excessive sticking to hands) and form into a round disk, about 2-3 inches thick.
Place into the prepared pie pan. Press 1/4-1/2 Tsp of additional caraway seeds into the top. Using a knife, gently cut an X into the top of the bread.
Promptly place into the hot oven and bake for 50-55 minutes. If you don’t want your bread getting too dark, feel free to cover it with foil halfway through the baking time.
Remove from oven when it feels firm to touch. Cool briefly and serve!
Any extra bread can be stored (tightly wrapped) in the freezer for up to 1 month. Store at room temperature in a sealed container or wrapped up for up to 5 days.