Zero Carb Yogurt Bread Recipe

Introduction

This Zero Carb Yogurt Bread is a delicious low-carb option that’s perfect for anyone looking to enjoy bread without the carbs. Made with almond flour and Greek yogurt, it’s moist, tender, and subtly flavorful. It’s ideal for sandwiches, toast, or just enjoying on its own.

Ingredients

• 2 large eggs (at room temperature)
• 2 tablespoons avocado oil (or any oil of choice)
• ⅓ cup plain Greek yogurt (or sour cream)
• 2 tablespoons granulated erythritol (optional)
• 1 ¼ cups blanched almond flour
• 2 tablespoons protein powder (vanilla, unflavored, or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Line a 4×4 inch square pan with parchment paper or grease it well.
2. Step 2: In a mixing bowl, whisk the eggs and avocado oil until well combined and frothy. If using erythritol, whisk it in until dissolved.
3. Step 3: Stir in the Greek yogurt until the mixture is smooth and well combined.
4. Step 4: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and smooth the top evenly.
7. Step 7: Bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Use full-fat Greek yogurt for extra moisture and richness.
• Try adding herbs or spices like garlic powder or rosemary for a savory twist.
• Swap avocado oil for melted coconut oil or olive oil if preferred.
• If you don’t have xanthan gum, you can substitute with guar gum or omit it, though texture may be slightly different.
• For a sweeter bread, increase erythritol or add a few drops of liquid stevia.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to one week or freeze sliced portions for up to one month. Reheat slices in a toaster or oven for 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 specifically designed for almond flour to keep it low carb and gluten-free. Using regular flour will change the texture and carb content significantly.

What if I don’t have protein powder?

You can omit the protein powder, but the bread might be less structured and slightly denser. You may want to add an additional 2 tablespoons of almond flour to help with texture.

Zero Carb Yogurt Bread Recipe

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★★★★★

4.9 from 51 reviews

This Zero Carb Yogurt Bread is a low-carb, gluten-free bread option made with almond flour and Greek yogurt, perfect for those following a ketogenic or low-carb lifestyle. Moist and tender with a subtle tang from the yogurt, it offers a nutritious, protein-rich alternative to traditional bread without the carbs.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 slices (from a 4×4 inch pan) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 2 large eggs (at room temperature)
• 2 tablespoons avocado oil (or any oil of choice)
• ⅓ cup plain Greek yogurt (or sour cream)
• 2 tablespoons granulated erythritol (optional)

Dry Ingredients

• 1 ¼ cups blanched almond flour
• 2 tablespoons protein powder (vanilla, unflavored, or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt

Instructions

1. Preheat Oven & Prepare the Pan: Preheat your oven to 300°F (150°C). Line a 4×4 inch square pan with parchment paper or grease it well to prevent sticking.
2. Whisk Eggs and Oil: In a mixing bowl, whisk the eggs and avocado oil together until well combined and frothy. If using erythritol, whisk it in at this stage until fully dissolved.
3. Add Greek Yogurt: Stir in the Greek yogurt thoroughly until the mixture is smooth and uniform.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt to evenly distribute all dry components.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or spoon just until combined. Avoid overmixing to maintain a tender crumb.
6. Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool & Slice: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before slicing to ensure clean slices and best texture.

Notes

• Using room temperature eggs ensures better emulsification and texture.
• Substitute sour cream for Greek yogurt if desired for a richer flavor.
• Erythritol is optional and adds sweetness; omit if you prefer unsweetened bread.
• Line the pan with parchment paper for easy removal and cleaner cuts.
• Storage: Keep the bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: zero carb bread, keto bread, low carb bread, almond flour bread, gluten free bread, Greek yogurt bread, protein bread