Reader Interactions


  1. This is so lovely! I made this exactly as written but one of my extra large eggs turned out to be a double or yolk one(!) so I don’t know if that affected the texture as this didn’t rise too much. Nonetheless, it was delicious and neither coconut-ey nor eggy at all, which was a pleasant surprise! I don’t mind either, but it was nice to have something that tasted like real bread for a change Thank you so much, Elviira, I will definitely make this again.

  2. Just tried this and was really disappointed with the results. Followed the directions except the substition of lemon juice and milk for buttermilk. Tastes nothing like bread of any sort: just has a strong egg flavour and an unpalatable texture. It didn’t rise at all either.

  3. Thank you for posting this recipe! It has been my go to low carb bread for a year now. I add ground nutritional yeast to it to get some yeasty flavor that I missed from bread. I also use the whey liquid from homemade yogurt instead of the buttermilk and it works great! Always looking for ways to use the whey!

    • Hi Shari, thank you for your comment and sharing your variations! Yes, it’s always great to find ways to use whey; good to know whey works in this recipe, too!

  4. So happy I found your recipe! I’ve been disappointed with other low carb breads but this Irish Soda Bread is perfect! Thanks so much!!

  5. I made this bread today and followed your recipe exactly with the exception of the buttermilk. I didn’t have buttermilk on hand so I used your instructions for diluting sour cream as a substitute. I flattened the dough to about an inch in thickness and it cooked in about 40 minutes. Mine turned out great with the exception of a slight bitter taste. Do you have any idea what would have caused this? I would love to make it again but the bitterness is a bit unpleasant.

    Thank you!

    • Hi Judy, thanks for trying out the recipe! I guess the best way to get rid of the bitter taste is to use unsweetened almond milk or regular milk instead of buttermilk/sour cream, and replace the soda with baking powder. The baking soda needs something acidic, and if you remove the acidic part i.e. buttermilk/sour cream, the bread won’t rise that much. So, my suggestion is almond milk + baking powder instead of buttermilk + baking soda. Btw, almond milk is naturally lower in carbs than regular milk or buttermilk. How does this option sound?

    • Hi Maria, the entire bread has 13.3 g net carbs and if you have 8 slices it makes 1.7 g net carbs per slice.

  6. Hello. I cannot seem to find any Buttermilk in supermarkets here. Is there a substitute that I could use for Buttermilk please, thank you

  7. hello, I am really wanting to try this bread but I cannot find and buttermilk, is there a substiute for this that I could use, thank you

  8. I saw this posted on FB this morning and decided to make it right away.

    It’s absolutely gorgeous! I am very suspicious of coconut flour as it has a very strong flavour but the other ingredients tamed it.

    I will make it again. I love the fact it’s so simple to make and has so few ingredients.
    Thank you!

  9. This looks soooooo great! Being German, I love all things bread! This looks just like the real thing, fantastic! Do you think I could sub the buttermilk with almond milk and vinegar?

    • Hallo Antonia! Ich freue mich, dass Dir das Rezept gefällt! (That’s about my German, even my son speaks better German than me… my husband is German 🙂 ) but the answer is yes (my plan has been to develop dairy-free recipe for this bread, and I would substitute the buttermilk with coconut milk and vinegar; I bet that almond milk would work as well). Please let me know how it worked out if you try it!

      • Hey again! Just wanted to follow up on my previous comment! First of all, I was super surprised when you replied in german! So cool haha! So I did try this with almond milk and apple cider vinegar, and it worked really well! I kind of just eyeballed it…My bread didn’t rise as much, but I think that’s because my baking soda was a little stale. The texture was still PERFECT and it tasted delicious! This will be my go-to bread from now on! I made a beautiful grilled cheese sandwich with it! Thank you so much for the awesome recipe and I hope you have a great day!

        • Hallo Antonia! Perfect, so great to hear that the bread worked well with almond milk and ACV, and thus makes a great dairy-free option! I’m actually planning to make this bread for Easter and add some Brotgewürz (from Konzelmann, I’ve ordered that from Germany; it contains Koriander, Fenchel, Kümmel und Anis), it reminds me very much of that Easter bread that we have here in Finland during Easter. I haven’t had that bread for years, but now I’m going to make a gluten-free low-carb version!

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