Zero Carb Yogurt Bread Recipe

Introduction

This Zero Carb Yogurt Bread is a perfect low-carb alternative for those craving fresh homemade bread without the carbs. Soft, moist, and full of flavor, it’s easy to make and uses simple ingredients you likely have on hand. Enjoy it sliced with your favorite toppings or as a quick snack.

Ingredients

• 6 large eggs
• ½ cup full-fat Greek yogurt (unsweetened, plain)
• 1 tablespoon baking powder (aluminum-free preferred)
• ¼ cup melted butter or coconut oil
• 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

1. Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well to prevent sticking.
2. Step 2: In a large bowl, whisk together the eggs, Greek yogurt, and melted butter or coconut oil until the mixture is smooth and creamy.
3. Step 3: Add the baking powder, salt, and xanthan gum or psyllium husk powder to the wet ingredients. If using almond flour, stir it in now. Mix until the batter is well combined and slightly thickened.
4. Step 4: Pour the batter into the prepared loaf pan and use a spatula to smooth the surface evenly.
5. Step 5: Bake in the preheated oven for 35 to 45 minutes. The bread is ready when the top turns golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps maintain its structure and prevents crumbling.

Tips & Variations

• For a dairy-free version, use coconut yogurt and coconut oil instead of Greek yogurt and butter.
• Adding the almond flour is optional but recommended for a firmer texture.
• Ensure eggs are at room temperature for better mixing and rise.
• You can add herbs or spices like rosemary or garlic powder for extra flavor.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices individually for up to 2 months. Reheat slices in a toaster or oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread truly zero carb?

While the recipe uses mostly zero-carb ingredients, the optional almond flour adds a small amount of carbs but keeps it very low. The bread is essentially zero or very low carb depending on your choice of ingredients.

Can I use a different flour?

This recipe is designed to be carb-free, so traditional flours are not suitable. If you want a different texture, try varying the amount of almond flour or experimenting with other low-carb flours like coconut flour, but adjust wet ingredients accordingly.

Zero Carb Yogurt Bread Recipe

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★★★★★

4.7 from 134 reviews

This Zero Carb Yogurt Bread is a delicious, low-carb alternative to traditional bread. Made with eggs, full-fat Greek yogurt, and optional almond flour, it provides a moist, tender loaf without the carbs found in regular bread. Perfect for those following ketogenic or low-carb diets, this bread offers great texture and flavor with a simple baking method.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 large eggs
• ½ cup full-fat Greek yogurt (unsweetened, plain)
• ¼ cup melted butter or coconut oil
• ¼ teaspoon salt
• 1 tablespoon baking powder (aluminum-free preferred)
• 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

1. 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.
2. 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 well-incorporated base for the bread.
3. Add the Dry Ingredients: Add the baking powder, salt, and xanthan gum or psyllium husk powder to the wet mixture. If you are using almond flour, stir it in at this point. Mix thoroughly until the batter is well-combined and has slightly thickened in consistency.
4. Pour and Smooth the Batter: Transfer the batter to the prepared loaf pan. Use a spatula to smooth the top evenly to ensure even baking and a neat loaf.
5. Bake: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool Completely: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack. Let it cool completely before slicing to ensure the best texture and structure, preventing it from crumbling.

Notes

• Using aluminum-free baking powder helps avoid any metallic aftertaste.
• The xanthan gum or psyllium husk powder is essential for binding and providing structure since this bread does not use traditional flour.
• Optional almond flour adds a little more body without significantly increasing carbs, but you can omit it for a stricter zero-carb version.
• Store the bread in an airtight container in the refrigerator for up to 4 days or freeze slices for longer storage.
• Slice the bread with a serrated knife to avoid crushing the loaf.

Keywords: zero carb bread, keto bread, yogurt bread, low carb bread, gluten free bread, ketogenic diet, low carb baking