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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/zero-carb-yogurt-bread-recipe/