Bacon and Cabbage Frittata paint

One of my new year resolutions for 2018 was to develop a simple low-carb, grain free loaf. Come forth my  “wholesome low-carb, grain free soda bread”.  Since then I have reinvented this delicious loaf  in a number of different ways. Here are a few more of my latest creations. Enjoy!

Makes 1 loaf


  • 80 grams almond flour
  • 20 grams coconut flour
  • 50 grams finely milled flax seed
  • ½ teaspoon sea salt
  • ½ teaspoon bread soda
  • ¼ teaspoon baking powder
  • 2 teaspoons fennel seeds
  • 3 teaspoons tomato puree
  • 1 teaspoon honey 
  • 2 eggs
  • 170  ml buttermilk
  • 1 ½ tablespoons olive oil
  • Gluten Free

  • Dairy Free Option: See tip box

  • Vegetarian

  • Ketogenic

  • Diabetic Friendly

  • Low GI

  • Low Carb

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  1. Pre-heat oven to 170 C, lightly oil a 1lb (450 gram) loaf tin and line with parchment or greaseproof paper or loaf liner.
  2. Sieve all dry ingredients into a bowl including fennel seeds. 
  3. In a small jug mix tomato puree, honey, eggs, buttermilk and oil together until blended.
  4. Make a well in the flour. Add liquid, stir with your hand in a circular movement, bringing the excess flour from the outside to the centre until all mixed in. It should have a thick batter consistency.
  5. Transfer the mixture to loaf tin and make a little dip in centre with a spoon. Place in oven for 25-35 minutes or until bread is cooked.
  6. Cool on a wire rack.

Maggie's Tips

  • If you want to make this bread dairy free use 4 eggs instead of 2 and add in 100ml of soya yoghurt instead of buttermilk. 
  • This loaf is quite costly to make, so you might want to ration your slices.  
  • After 2/3 days this bread starts to change texture, back to raw (I only discovered this when I found a 1 week old loaf in my fridge). The same happens if you leave it out on your kitchen counter. It does not go mouldy like normal bread but it becomes gooey :-). So, keep for longer, cut into slices, wrap and freeze. Take out and toast as needed.