This Low Carb soda bread is quick to prepare and delicious served warm with grass-fed ghee or butter alongside a stew or traditional Saint Patrick’s Day meal. We kept our bread simple, but add some chopped walnuts or for more crunch.
Prep Time: 10 minutes
Baking Time: 25 minutes
¾ cup almond flour
¾ cup coconut flour plus more for dusting
¼ teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon erythritol
2 large eggs
1 tablespoon apple cider vinegar
2 tablespoons plain & unsweetened almond milk
1 teaspoon ghee or butter to grease a cast-iron skillet
4 tablespoons ghee or butter to serve bread with
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients in one bowl and the wet ingredients in another.
Gently fold the wet ingredients into the dry until all is well combined. Form into a ball with your hands and set aside.
Dust a cutting board with coconut flour and gently roll the dough ball in the flour so that it is evenly coated.
Set dough ball on a cast-iron skillet greased with ghee or butter. Flatten a bit with the back of a spatula or wooden spoon. With a knife, create an “x’ pattern on the top of the dough.
Bake for 25 minutes, or until a toothpick pierced in the center comes out clean.
Serve each portion warm, with a tablespoon of ghee or butter, storing any leftovers in an airtight container for up to one week.
Net Carbs: 10