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Zero Carb Yogurt Bread recipe with a healthy twist

Zero Carb Yogurt Bread

A delightful low-carb bread made with Greek yogurt, perfect for those on a ketogenic diet. It's fluffy, moist, and pairs well with various spreads.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Bread, Snack
Cuisine: Keto, Low Carb
Calories: 95
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 0.5 cup full-fat Greek yogurt (unsweetened, plain)
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 0.25 cup melted butter or coconut oil Choose based on preference
  • 0.25 teaspoon salt
  • 0.5 teaspoon xanthan gum or psyllium husk powder For texture/structure
  • 0.5 cup finely ground almond flour (optional) Adds structure without raising carbs significantly

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well to prevent sticking.
  2. In a large bowl, whisk together the eggs, Greek yogurt, and melted butter (or coconut oil) until smooth and creamy.
  3. Add in the baking powder, salt, and xanthan gum or psyllium husk powder. If using almond flour, stir it in now. Mix until the batter is well-combined and slightly thickened.
  4. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly, ensuring a uniform bake.
Baking
  1. Place in the preheated oven and bake for 35–45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing.

Notes

To store, keep in an airtight container at room temperature for up to three days. For longer storage, slice and freeze individual pieces wrapped tightly to keep fresh for up to three months.