You can also find this recipe in our FFS cookbook.
Cheesy Soda Bread
The queen of keto bread, Michele Cooper, wowed us again with this cheesy recipe. Make this bread extra tasty with chopped bacon pieces, or slice and toast to create a perfect pairing with scrambled eggs.
Macros per portion: 233 Calories / 3.9g Carbs / 9.8g Protein / 19.5g Fat
Fridge - 3-4 days / Freezer - 3-6 months
100g Cheddar Cheese, grated
30g Melted Butter (if you're making the leek soda bread, you'll need 10g for frying the leeks and the other 20g will be added to the mix)
3 Large Eggs
15ml Apple Cider Vinegar
45g Chia Seeds
125g Ground Almonds or Milled Seeds (e.g. milled linseed)
1/2 tsp Bicarbonate of Soda
1/4 tsp Sea Salt / Pink Himalayan Salt
Optional: 150g Leeks, chopped
Preheat the oven to 180°C.
If you're adding leeks, start by melting 10g in a small pan and frying the leeks for 5 minutes to soften.
Melt the remaining butter (or all of the butter if not adding leeks) in a large mixing bowl and allow to cool.
Add the eggs, chia seeds and apple cider vinegar to the butter and whisk.
Allow to rest for 5-10 minutes.
Add the rest of the ingredients (including the fried leeks if you're using them) and mix well. The mix should be gloopy, but not to the point that you can't mould it. Having wet hands will help you handle the dough.
Place the mix on a lined baking tray and roughly mould it into a circular shape. You can also make these as individual rolls.
Bake for 30-35 minutes (less if making rolls - around 15-20 minutes). Ensure the bread is firm before removing from the oven.
Nutrition per serving
Calories 233, Carbs (net) 3.9 grams, Protein 9.8 grams, Fat 19.5 grams