Learnt the original recipe from my Irish friend, but adapted it to be keto! My hubby is obsessed!

Irish Soda Bread has always held a cozy spot in my heart. It evokes images of quaint Irish kitchens and the warm, comforting aroma of freshly baked bread. Traditionally made with ingredients like flour, buttermilk, baking soda, and salt, it's a quick bread that doesn't require the patience necessary for its yeast-risen cousins. However, for those of us watching our carbs, that classic combo is a no-go. But fear not! I’ve tinkered around to bring you a Keto version that keeps the spirit of the original without all the carbs. And why make this, you ask? Picture yourself on a chilly evening, dunking a piece of this hearty, nutty bread into your favorite soup. It just screams comfort. And with this recipe, you can indulge in that comfort without stepping out of ketosis.

Our Keto-friendly Irish Soda Bread is superb when paired with a bowl of creamy low-carb cauliflower soup or alongside a fresh leafy salad with a zesty vinaigrette. It's also just right for sopping up the last bits of sauce from your dishes - think of a rich beef stew or even as the base for a keto-friendly open-faced sandwich. And who could resist a toasted slice with a pat of butter and a cup of coffee on a lazy Sunday morning?

Keto Irish Soda Bread
Servings: Makes one loaf (around 8 servings)

- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and diced
- 2 large eggs
- 1 cup unsweetened almond milk
- 2 tbsp apple cider vinegar

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, whisk together the almond flour, coconut flour, ground flaxseed, baking soda, and salt.

3. Add the cold, diced butter to the flour mixture and use a pastry cutter or your fingertips to combine until the mixture resembles coarse crumbs.

4. In a separate bowl, beat the eggs with the unsweetened almond milk and apple cider vinegar until well combined.

5. Pour the wet ingredients into the dry and stir until a dough forms.

6. Transfer the dough onto the prepared baking sheet and form it into a round loaf. With a sharp knife, score a deep cross on the top to help the bread cook evenly.

7. Bake for about 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.

8. Let the bread cool before slicing. It's seriously hard to wait, but it slices much better when it's not piping hot!

- Want to add some authentic Irish flavor? Toss in a teaspoon of caraway seeds or some chopped, fresh rosemary into the dough.
- If you're dairy-free, swap out the butter for the same amount of coconut oil and make sure your almond milk is unsweetened.
- You can store leftovers in an airtight container for a couple of days, but my favorite tip? Slice the entire loaf, and freeze the slices with parchment paper in between. Pop a slice into the toaster whenever you get that bread craving!
- For an extra rustic touch, brush the top with a beaten egg before baking for a glossy finish.

There you have it – a low-carb twist on a beloved classic that can fit into your keto lifestyle and still serve up that homey, Irish charm. Sláinte to good health and delicious eating!