Whether it’s with stew or soup or just plain snacking, Irish Soda Bread is a nice, sturdy bread that drinks up liquid and makes you feel so warm and loved. So, I had to adapt this to a low carb version. Once again, I am relying on Carbquick, low carb flour from Tova Foods, although there are other brands that are low carb, such as Atkins and Bob’s Red Mill baking mixes, as well as LC Foods. Any of these will work in this recipe, although check the carb counts as some may be higher. Since these products are sometimes hard to find in local stores, I order mine from Netrition.com. Amazon also carries Atkins products.

Not worried about carbs or sugar in your food? Lucky you! Make the recipe using regular flour and sugar.

2 cups Carbquick or other low carb flour
3 tsp Splenda
6 drops Sucralose or use 2 more tsp Splenda
1/4 cup Butter
1 large Egg
1/2 cup Buttermilk
1 tsp Baking Powder
1 tsp Baking Soda

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. I usually use a silicone mat, but I still apply a cooking spray.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1/2 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round or an oval for a traditional look or a loaf shape and place on prepared baking sheet. Use a sharp knife to cut an ‘X’ into the top of the loaf for a round or a long slash down the middle with two cross bars. These help the loaf to cook in the middle.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool for 15 minutes before slicing.

Calories per slice: 135 Net Carbs: 3.3 (8 slices per loaf)
Calories per slice : 108 Net Carbs: 2.1 (10 slices per loaf)
Calories per slice: 89 Net Carbs: 1.7 (12 slices per loaf)

Originally POSTED BY RENE AVERETT AT 9/17/2012 1:37 PM