Zero Carb Yogurt Bread Recipe
This Zero Carb Yogurt Bread is a delicious and keto-friendly loaf made with Greek yogurt, eggs, and a few key ingredients to keep it low in carbohydrates. It’s perfect for anyone looking for a low-carb or keto bread alternative that still offers great texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (approximately 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Wet Ingredients
- 6 large eggs
- ½ cup full-fat Greek yogurt (unsweetened, plain)
- ¼ cup melted butter or coconut oil
Dry Ingredients
- 1 tablespoon baking powder (aluminum-free preferred)
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder (for texture and structure)
- Optional: ½ cup finely ground almond flour (adds structure without raising carbs significantly)
Instructions
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well to prevent sticking.
- Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, full-fat Greek yogurt, and melted butter (or coconut oil) until the mixture is smooth and creamy, ensuring a consistent base for your bread.
- Add the Dry Ingredients: Incorporate the baking powder, salt, and xanthan gum or psyllium husk powder into the wet ingredients. If you choose to use almond flour, stir it in now. Mix until the batter is well combined and slightly thickened, providing the right texture.
- Pour and Smooth the Batter: Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 35–45 minutes. The bread is ready when the top turns golden and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial to allow the bread to set properly, ensuring it slices well and holds its shape.
Notes
- Ensure the baking powder is aluminum-free for the best taste and texture.
- Xanthan gum or psyllium husk powder helps improve the bread’s structure and prevents crumbling.
- Adding almond flour is optional but recommended for extra structure without adding many carbs.
- Allow the bread to cool completely before slicing to avoid crumbling.
- This bread is best stored in an airtight container and consumed within 3-4 days or frozen for longer storage.
Keywords: zero carb bread, yogurt bread, keto bread, low carb bread, gluten free bread, almond flour bread, yogurt loaf
Find it online: https://nayabaker.com/zero-carb-yogurt-bread-recipe/
