Keto Iron Chef Keto Soda Bread

Keto Iron Chef Keto-Soda Bread
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I’m very thankful to my friend @darren mccann that had gave me the challenge to ketofied his beloved 3 authentic breads from ireland.

Keto Iron Chef Keto-Soda Bread

This Irish breads turns out to be the quickest Keto-Bread I ever made with a very simple ingredients to add into my Keto-Flour formulation.

Since these breads are so easy to make, I’m spreading the words to my pediatric parent clients whose applying therapeutic keto for their child. They were so thankful to have these recipes, since these will be an option to make the quickest breakfast for their children. Specially the soda farls that can easily replace the previous Keto-Pancakes recipe that I had gave them.

I’m very glad to ketofying all these 3 authentic awesome bread, which are Soda Bread, Soda Farls, & Potato Farls. Taste very good with my Keto-Cheese sauces or Keto-Mayonaise that I had design to increase the fat ratio of any Keto-Bread as so to fulfil the 4 : 1 ketogenic ratio easily.

I hope you will love this Darren, since you have been missing this during your Keto-Lifestyle journey

Here goes the recipes

Keto-Soda Bread

  • Servings: 4
  • Difficulty: easy
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1 serving size @104g
(Net Carb 3,7g / Protein 24,4g / Fat 6,3g)

Dry Ingredient
25g Inulin Powder
10g Casein Protein Isolate
5g Whey Protein Isolate
10g Egg White Powder
1,5g Psyllium Husk
1g Xanthan Gum or Guar Gum
1g Baking Soda
1g Baking Powder
1,5g Salt
2,5g Splenda (Optional)

Wet Ingredients
10g Egg
30g Buttermilk
5g Butter

Direction
Preheat oven to 300F

Whisk all the dry ingredients together on a large mixing bowl

Make a well in the center of the dry ingredients then add beaten egg and butter milk into the well and mix in with spatula until dough is to stiff to stir.

Add the butter and mix with the dough until quite smooth and just a bit tacky

Remove the dough into a silicone pad, then knead just a few more before forming a round loaf.

The dough consistency should be like a short cake biscuit dough.

Using a serrated knife or dough cutter, score top of dough about half deep in an “X” shape. The purpose of the scoring is to help heat get in the center of the dough while it cooks.

Keto Iron Chef Keto-Soda Bread

Transfer to oven and bake for 30 minutes until bread is golden and bottom sounds hollow when tapped.

Serve with butter or cream cheese sauce

Keto-Soda Farls

  • Servings: 4
  • Difficulty: easy
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Keto Iron Chef Keto-Soda Bread
1 serving size @104g
(Net Carb 4,1g / Protein 23,1g / Fat 5,2g)

Dry Ingredient
25g Inulin Powder
10g Casein Protein Isolate
5g Whey Protein Isolate
10g Egg White Powder
1,5g Psyllium Husk
1g Xanthan Gum or Guar Gum
1g Baking Soda
1g Baking Powder
1,5g Salt
2,5g Splenda (Optional)

Wet Ingredients
40g Butter Milk (2,1/1,6/0,8)
5g Butter (0/0,1/4)

Direction
Preheat heavy based flat griddle or frying pan on medium to low heat

Whisk all the dry ingredients together on a large mixing bowl

Make a well in the center of the dry ingredients then add buttermilk gradually into the well and mix in with spatula until forming a rough dough

Remove the dough into a silicone pad, then knead just a few more. Form the dough into flattened circle about 1cm thick and cut into quarters with a dough cutter.

Grease a little coconut oil into the base of the hot pan and place each quarter into the hot pan, one at a time until the 4 quarters create a complete circles.

Cook the farls for 6 to 8 minutes on each side or until golden brown and cooked through. You may have to cut through the centre cross to turn them over.

Take the pan off the heat and allow the farls to cool in the pan for 10 or 15 minutes.

Split each farl down the middle, butter them and serve with peanut butter or almond butter.

Keto-Potato Farls

  • Servings: 4
  • Difficulty: easy
  • Print

 

Keto Iron Chef Keto-Soda Bread

1 serving size @80g
(Net Carb 4,1g / Protein 18,2g / Fat 24,7g)

Keto-Mashed Potato

Keto Iron Chef Keto-Soda Bread

Dry Ingredients
20g Inulin Powder (0,4/0/0)
10g Casein Protein Isolate (0,4/9/0,2)
10g Egg Yolk Powder (0,4/3,4/5,6)
1g Xanthan Gum or Guar Gum (0/0/0)
1,5g Garlic Powder (1/0,3/0)
1,5g Salt (0/0/0)
1g Pepper (0,4/0,1/0)

Wet Ingredients
15g Heavy Cream (0,4/0,3/5,6)
15g Coconut Milk (0,7/0,5/5,2)
5g Coconut oil (0/0/5)

For Keto-Potato Farls
Steamed Keto-Mashed Potato (3,7/13,6/16,6)
10g Keto-Flour (5g Inulin Powder, 2g Casein Protein Isolate, 2g Whey Protein Isolate, 1g Egg White Powder) (0,4/4,5/0)
10g Butter (0/0,1/8,1)

Direction
For Keto-Mashed Potato :

Whisk all the dry ingredients together on a large mixing bowl

Make a well in the center of the dry ingredients then add heavy cream and coconut milk into the well and mix in with spatula until dough is to stiff to stir.

Add the coconut oil and mix with the dough until quite smooth and just a bit tacky

Remove the dough into a silicone pad, then knead just a few more before forming a potato shape.

Steam the dough for 30 minutes with low heat until the dough soften.

Place warm keto-mashed potato in medium bowl. Stir in Keto-Flour and melted butter. Mix lightly until dough forms.

On a sill plate, knead the dough lightly. The dough will be sticky. Use a rolling pin to flatten into a circle about 1/2 cm thick. Cut into quarters using a dough cutter.

Cook the farls for 3 to 5 minutes on each side or until golden brown and cooked through.

Season with a little salt and serve straight away with curry dishes or keto-soups.

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