Description
This Zero Carb Yogurt Bread is a low-carb, gluten-free bread alternative that uses simple ingredients like eggs, full-fat Greek yogurt, and optional almond flour to create a moist, slightly dense bread with a tender crumb and a subtle tang from the yogurt. Perfect for ketogenic or low-carb diets, this bread offers a delicious, healthy option for those avoiding traditional bread.
Ingredients
Main 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
- 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 6 large eggs, ½ cup full-fat Greek yogurt, and ¼ cup melted butter or coconut oil until the mixture is smooth and creamy.
- Add the Dry Ingredients: Add 1 tablespoon baking powder, ¼ teaspoon salt, and ½ teaspoon xanthan gum or psyllium husk powder to the wet mixture. If using ½ cup finely ground almond flour, stir it in now. Mix everything until the batter is thoroughly combined and has a slightly thickened consistency.
- Pour and Smooth the Batter: Pour the batter evenly into the prepared loaf pan. Use a spatula to smooth the top so it bakes uniformly.
- Bake: Place the loaf pan in the preheated oven and bake for 45 minutes. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. Let it cool completely before slicing to ensure the best texture and prevent crumbling.
Notes
- For a dairy-free version, use coconut oil instead of butter and substitute the Greek yogurt with a full-fat coconut yogurt.
- Xanthan gum or psyllium husk powder is essential to provide structure; do not omit.
- Almond flour is optional but recommended for improved texture without significantly increasing carbs.
- Ensure eggs are at room temperature for better mixing and rise.
- To store, keep the bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
- Slice with a serrated knife for cleaner cuts and less crumbling.
