I LOVE Irish soda bread. I make it at least once a year, always around St. Patrick’s Day, and I love to slather its crumbliness in good Irish butter like Kerry Gold. It’s got a lovely crumb and had a perfect mild sweetness. This year, however — kiss me, I’m low carb, and my dreams of yummy soda bread slices for St. Paddy’s Day were seemingly dashed. But then I remembered the miracle of almond flour.
I adapted my original soda bread recipe to utilize almond flour for a lower carb version suitable for keto and gluten-free diets. I was honestly pretty shocked at how close in taste this was to the original. If you’re NOT living the low carb life, you can use this recipe instead (with this Guinness dipping sauce!), but if you’re gluten-free or low carb, this one is a dynamo.
I did include raisins/currants in this recipe but actually had none on hand, so I omitted them. I totally recommend including them, though, since they add only a minimal amount of sugar and carbs and make it so good. But it’s totally optional, as you can see.
I ended up pretty psyched that I didn’t have to skip my favorite March dish (outside of birthday desserts — it’s my birthday month!). I’ll be definitely pairing this with some corned beef and cabbage this weekend on St. Paddy’s Day.
And then you add the butter. Mmmmm.
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- 1 1/4 cups almond flour
- 2 Tbsp coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp kosher salt
- 1/2 Tbsp sweetener (I used Swerve erythritol sweetener)
- 1 oz raisins or currants
- 1/2 Tbsp apple cider vinegar
- 2 large eggs, whisked
- 2 Tbsp sour cream, heavy cream, or half and half
- Preheat oven to 350F. Grease an 8-inch cast iron skillet or pan and set aside.
- In a medium bowl, add the dry ingredients and raisins and mix well, mixing in any clumps.
- Add the rest of the ingredients and mix well.
- Form an oval loaf on the skillet or pan and score the top in an X with a knife. Sprinkle with additional sweetener if you like.
- Bake for 25-28 minutes or until golden brown, and a cake tester or toothpick comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire rack to cool completely.
- Once fully cooked, slice with a serrated knife and serve with good Irish butter (like Kerry Gold!).
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!