Keto Traditional Irish Wheaten Bread
Enjoy a low-carb twist on a beloved classic with our Keto Traditional Irish Wheaten Bread! This hearty, grain-free bread combines almond and coconut flours with flaxseed meal and psyllium husk for a dense, nutty texture that mimics the traditional Irish favorite. Perfectly seasoned with a hint of salt and leavened with baking powder, this bread achieves a satisfying rise without using wheat or sugar. The blend of eggs, unsweetened almond milk, and melted butter keeps it moist while giving it a rich flavor. With just 15 minutes of prep time and a 40-minute bake, this keto-friendly recipe is as quick as it is delicious. Serve it warm with butter or alongside your favorite soups and salads for a wholesome, low-carb meal. Ideal for those following a ketogenic or gluten-free diet, this bread is a must-bake for anyone craving comfort and tradition without the carb-loaded guilt.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Psyllium husk powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoon Apple cider vinegar
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 2 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with butter.
In a large mixing bowl, whisk together almond flour, coconut flour, flaxseed meal, psyllium husk powder, baking powder, and salt until well combined.
In a separate smaller bowl, beat the eggs lightly. Then add the apple cider vinegar, melted butter, and unsweetened almond milk. Mix until fully combined.
Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently until a thick dough forms. Let the dough rest for 2-3 minutes to allow the psyllium husk and flaxseed to absorb the liquid and thicken further.
Transfer the dough to the prepared loaf pan. Smooth the top with a spatula and, if desired, score the top with a knife for a more traditional appearance.
Place the loaf pan in the preheated oven and bake for 40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices with butter or pair with your favorite keto-friendly soups or stews. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 100.7 g | 360% | |
| Total Sugars | 18.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1133 mg | 87% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
