Zero Carb Yogurt Bread Recipe

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Cozy Zero Carb Yogurt Bread Recipe, Made Simple

There’s something deeply comforting about fresh-baked bread, especially when it’s light on carbs yet big on flavor. This Zero Carb Yogurt Bread Recipe brings that warm, homemade feeling right into your kitchen without any guilt. I love how it combines a soft, moist crumb with just enough golden crust to make every bite irresistible.

Whether you’re looking for a breakfast base, a snack, or a quick accompaniment for your favorite spreads, you’ll find this bread easy to whip up and utterly satisfying. Plus, it’s a refreshing change when you want to enjoy bread without all the usual carbs.

Stick with me, and I’ll walk you through every step, sharing my favorite tips to make your baking experience smooth and successful. Ready to get cozy in the kitchen?

Ingredient Lowdown

• 2 large eggs: At room temperature to ensure a smooth, airy batter.
• 2 tablespoons avocado oil: Adds a mild, buttery richness; olive oil works well, too.
• ⅓ cup plain Greek yogurt: Or sour cream; brings moisture and a subtle tang for depth.
• 2 tablespoons granulated erythritol (optional): A zero-calorie sweetener that balances the tang.
• 1 ¼ cups blanched almond flour: The low-carb base for a tender, moist crumb.
• 2 tablespoons protein powder: Vanilla, unflavored, or plant-based to boost texture and nutrition.
• 1 ½ teaspoons baking powder: For that perfect lift and lightness.
• ½ teaspoon xanthan gum: Keeps the bread hold together, providing that slight chewiness.
• ¼ teaspoon salt: Enhances all the flavors without overpowering.

Set Up for Success

Before you dive in, take a moment to gather all your ingredients and measure them out precisely—that’s the secret to this bread’s perfect texture. Preheat your oven to 350°F (175°C) so it’s ready when your batter is. I recommend lining a small loaf pan or bread tin with parchment paper to make removal easy and help create those toasty edges we all love.

Step-by-Step: Zero Carb Yogurt Bread Recipe

1. Whisk the eggs, avocado oil, and Greek yogurt in a medium bowl until silky and well combined. This mix forms the lovely moist base that keeps the bread tender.
2. Add erythritol if using and stir until fully dissolved; it gently sweetens the batter without overpowering the core flavors.
3. In a separate bowl, combine almond flour, protein powder, baking powder, xanthan gum, and salt. Take a moment to sift or whisk these dry ingredients for an even rise and smooth texture.
4. Gradually fold the dry ingredients into the wet mixture. Use a spatula and be gentle—you’re aiming for a thick, slightly sticky batter that still holds together well.
5. Spoon the batter into your prepared loaf pan, smoothing the top. You’ll notice the batter’s velvety and a bit dense; that’s exactly what gives the bread its rich, satisfying crumb.
6. Bake for 35–40 minutes. Keep an eye on it near the end—your kitchen will fill with warm, inviting aromas as the outer edges turn a beautiful golden brown.

7. Cool your bread in the pan for 10 minutes, then transfer to a wire rack. The cooling step lets steam escape, keeping the crust crisp and the interior delightfully soft.
8. Slice with a sharp serrated knife. I find this makes clean cuts—no tearing or squishing that buttery crumb.
9. Enjoy it warm with butter, or let it cool completely if you’re planning to toast or store it.

Flavor Twists for Zero Carb Yogurt Bread Recipe

• Add a teaspoon of rosemary or thyme for an herby, aromatic lift perfect alongside savory dishes.
• Fold in a quarter cup of finely chopped olives or sun-dried tomatoes to deepen flavor and add a Mediterranean flair.
• Swap vanilla protein powder for unflavored, then stir in a pinch of cinnamon and nutmeg for a cozy spice vibe.
• Mix in a tablespoon of chia or flax seeds for added texture and a nutritional boost.
• For a bright twist, zest half a lemon and fold into the batter before baking.

Storage & Make-Ahead Tips

• Store cooled bread in an airtight container at room temperature for up to 3 days—moist and tender as day one.
• Wrap slices tightly in plastic wrap and freeze for up to 2 months; thaw at room temperature or toast straight from frozen.
• If you love warm bread, a quick 20-second zap in the microwave revives softness beautifully without drying.
• Consider doubling the recipe to freeze half and enjoy fresh-baked bread anytime without the wait.

Zero Carb Yogurt Bread Recipe FAQs

• Can I use different flours? Almond flour is key for the low-carb texture here, but you can experiment with coconut flour in small amounts—just remember it absorbs more moisture, so adjust wet ingredients accordingly.
• What if I don’t have xanthan gum? It helps bind the bread; you can substitute with 1 teaspoon of psyllium husk powder or omit it, but expect a slightly crumbly texture.
• Can I make this bread dairy-free? Yes! Use coconut yogurt or a plant-based sour cream alternative to keep it creamy and moist.
• Is it okay to skip the sweetener? Absolutely. The erythritol adds subtle sweetness, but the bread tastes great without it, especially when paired with savory toppings.
• How do I know when the bread is done? A toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid underbaking to prevent a gummy center.

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