Zero Carb Yogurt Bread Recipe

Introduction

This Zero Carb Yogurt Bread is a simple, low-carb alternative perfect for those avoiding gluten and grains. Made with just a few wholesome ingredients, it’s moist, tender, and ready in under an hour. Whether for breakfast or a quick snack, this bread is easy to make and delicious.

Ingredients

• 1 cup unsweetened Greek yogurt (plain, full fat works best)
• 2 large eggs
• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before baking for best results.
2. Step 2: Line a small loaf pan with parchment paper or grease it well to prevent sticking.
3. Step 3: In a medium bowl, whisk together the eggs and Greek yogurt until smooth and well combined.
4. Step 4: In another bowl, combine the almond flour, baking powder, and salt, mixing evenly.
5. Step 5: Gently fold the dry ingredients into the wet ingredients just until no dry streaks remain. Avoid overmixing to keep the bread tender.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 25 minutes, then insert a toothpick into the center. If it comes out clean, the bread is done; if not, bake for an additional 5 minutes and check again.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack before slicing to prevent it from falling apart.

Tips & Variations

• Use full-fat Greek yogurt for a richer flavor and better texture.
• Line the pan with parchment paper for easy removal and less mess.
• Add herbs or spices like rosemary or garlic powder for a savory twist.
• For a nut-free version, substitute almond flour with sunflower seed flour.

Storage

Store the bread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm slices briefly in a toaster or oven for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed to be low-carb and grain-free, so using regular flour will change the texture and carb content significantly. Almond flour is key for the right consistency.

Can I make this bread dairy-free?

The Greek yogurt provides moisture and structure. You can try substituting it with a thick dairy-free yogurt, but the texture may vary. Use unsweetened and plain varieties for best results.

Zero Carb Yogurt Bread Recipe

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★★★★★

4.5 from 66 reviews

This Zero Carb Yogurt Bread is a simple, low-carb loaf made with almond flour and Greek yogurt, offering a moist and tender texture. Perfect for those following keto or low-carb diets, this bread uses only a few ingredients and bakes quickly in the oven, making it a convenient and healthy alternative to traditional carb-heavy breads.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 1 small loaf (8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Wet Ingredients

• 1 cup unsweetened Greek yogurt (plain, full fat works best)
• 2 large eggs

Dry Ingredients

• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat for even baking.
2. Prepare Pan: Line a small loaf pan with parchment paper to prevent sticking, or alternatively grease it well.
3. Mix Wet Ingredients: In a medium bowl, crack the eggs and add the Greek yogurt. Whisk until the mixture is smooth and homogenous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt to ensure even distribution.
5. Mix Batter: Gently pour the dry ingredients into the wet mixture and stir just until combined, avoiding overmixing to prevent tough bread.
6. Transfer Batter: Scrape the batter into the prepared loaf pan and smooth the top evenly with a spatula.
7. Bake: Place the pan in the oven and bake for 25 minutes. Insert a toothpick into the center; if it comes out clean, the bread is done. If not, bake for an additional 5 minutes and test again.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack before slicing to avoid crumbling.

Notes

• This bread is best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Use full-fat Greek yogurt for the best texture and flavor.
• Do not overmix the batter as it can toughen the bread.
• Allow the bread to cool completely before slicing to maintain structure.
• This bread is low in carbs and suitable for keto and low-carb diets.
• For a nut-free option, experiment with coconut flour but adjust quantities accordingly.

Keywords: zero carb bread, yogurt bread, almond flour bread, low carb bread, keto bread, gluten-free bread, homemade bread