If you ever tried low -carbohydrates and had the feeling of chewing on a sponge, this will surprise you in a good way. It is tight, a little nutty and has this bend for which soda bread is known. And the best thing about it? No strange aftertaste, no 12-stage baking process, no yeast, and it actually fills you up.

This bread doesn’t try to be chic. It’s quick, it’s easy and it works. If you have 10 minutes and an oven, you are halfway there.

Why do soda bread with carbohydrate-like carbohydrates?

Well, normal soda bread uses white flour what a no-go is when you cut carbohydrates or do keto. A slice of traditional soda bread can pack up to 30 grams of carbohydrates. This is a blood sugar tip that is waiting to be passed. This version beats this by more than half and still keeps itself when it is roasted and beaten with butter – or whatever you are interested in.

It has no yeast either. No proof. No waiting for the dough rise. Simply mix, shape, bake, done.

What you need

Here is the list. Just keep it. You probably already have most of it if you have baked carbohydrate.

• 2 cups of almond flour (Blanched works best)

• ¼ cup of coconut flour

• 2 tablespoon -psyllium shell powder

• 1 teaspoon baking powder

• ½ teaspoon salt

• 3 eggs (room temperature)

• ¼ cup of melted butter or coconut oil

• 1 tablespoon of apple cider vinegar or lemon juice

• ¾ cup of almond milk (or coconut milk, unsweetened)

Optional but good:

• 1 tablespoon of caraway seeds for this real soda bread taste

• Handful chopped walnuts or sunflower seeds

• Dash garlic powder or dried herbs when they are hearty

Prepare first

Heat your oven to 175 ° C. Line a baking sheet with parchment paper or grease a small cast iron pan if you want a more rustic crust.

Step by step: How to make your keto-soda bread

1. Mix the dry stuff.
Throw together in a large bowl of almond flour, coconut flour, psyllium shells, baking powder, salt and dry spices or seeds you want to add.

2. Beat the eggs.
Crack your eggs in a separate bowl and give you a quick whisk. Add melted butter, vinegar or lemon juice and almond milk. Stir well.

3 .. combine.
Pour the wet mixture into the dry ingredients. Stir with a spoon or a spatula until everything comes together. The dough looks sticky and thick, more like a cookie dough than bread dough. This is normal.

4. Form.
Screw the dough onto your baking sheet. Name your hands a little (it stops that it holds) and shape them into a round loaf. Use a knife to achieve an “X” over the top – this helps to bake evenly.

5. Bake.
Pack it in the oven and let it bake for about 45–50 minutes. Start checking at 40 minutes – if the top is golden brown and a toothpick gets out clean, you are good.

6. Cool.
This is important. Let it cool down for at least 20 minutes before cutting. If you cut it too early, it may feel rubber -like inside.

How soda bread tastes

This carbohydrate-low soda bread does not taste like white sandwich bread. It is denser and has a nutty taste, especially if you add caraway seeds or nuts. The crust becomes golden and only a little crispy, while the inner one stays soft, but firm enough to stick to butter, jam (sugar -free if they remain low in carbohydrates) or even eggs and avocado.

You can also roast, which it honestly brings it to another level. Cut it up, put it in the toaster and enjoy this deep roasted taste with a muff butter that throws over it.

How to save it

Wrap the loaf into a clean kitchen towel or keep it in an airtight container. It stays fresh on the counter for 2 days or in the refrigerator for up to a week.

Cut the bread first to freeze. Place parchment paper between the panes so that you can grab one. Keep in a freezer bag and take up to 2 months. Simply roast directly from the freezer when you need a slice.

What fits this carbohyological soda bread

It’s fun here. This bread is like an empty canvas, so open it or keep it clear:

• Seligions breakfast: Toast with eggs, avocado or cream cheese

• Carbohydrate sandwich: Türkiye, Cheddar, mustard – real easy

• Soup buddy: Combined well with a bowl of tomato or chicken group

• Snack attack: Cut it thinly, roast it and use it as a cracker

If you are in a keto plan, you stop this bread from missing toast and sandwich bread. You won’t feel like giving up something. It is also perfect for people with gluten problems because there is no wheat.

A short tip for texture

The texture is a little denser than wheat bread. It’s not rubber -like, but don’t expect the fluffy white loaf. The coconut flour helps to keep it tight, and the psyllium shell gives chew and holds the whole thing together.

If you are used to baking with carbohydrate baking, this is a level. It does not fall apart and is much more satisfactory than cloud bread or this zero carbohydrate wraps that pack foam.

What can go wrong with bread?

Bread too wet or moist?
You probably didn’t let it cool long enough. It takes time to end cooking from the inside.

Too dry?
Next time add more almond milk or make sure that you do not pack the flour too tightly when measuring.

Flachlaib?
Make sure your baking powder is fresh. It should be a little fizzen if it is mixed with vinegar or lemon juice. No fizz? Throw it and get it new.

Strange color or smell?
This can happen to Psyllium Husk if you use a brand that is too dark. Try to change brands when your bread turns out or smells strangely.

How I actually eat it

To be honest, I do this about once a week. I used it to wipe butter from scrambled eggs, judge as the basis for tuna melting with an open face and once not once as rolls for a burger. Worked like a magic.

It is firm enough to cut thin or thick, and I even made mini versions by formulating them in rolling instead of a loaf. Simply cut the baking time by about 10-15 minutes if you try.

Why is it worth doing (even if you are not keto)

Even if you are not completely keto or carbohydrate, this is a great recipe in your back pocket. It’s fast. It is cheaper than buying keto bread in the shop. And it is not based on artificial sweeteners or processed protein powder. It’s just good, simple stuff that works.

You can also play around with the add-ins. Throw herbs for a Herby loaf, throw in cinnamon and a shot sweetener for a breakfast version or mix garlic and cheddar for something that fits great with chilli.

Diploma

• Do not skip the vinegar or lemon juice. It activates the baking powder.

• Use fine almond flour, not almond meal, for a better texture.

• Always let it cool before cutting them. It’s tempting, but the wait is worth it.

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