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Zero Carb Yogurt Bread Recipe

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4.9 from 130 reviews

This Zero Carb Yogurt Bread is a low-carb, keto-friendly bread alternative made with almond flour and Greek yogurt. It’s perfect for those looking to enjoy bread without the carbs, featuring a moist texture and mild flavor that works well for sandwiches or toast. With simple ingredients and quick preparation, it’s an excellent choice for a healthy, gluten-free diet.

Ingredients

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)

Dry Ingredients

  • 2 tablespoons granulated erythritol (optional)
  • 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a small loaf pan with parchment paper or grease it to prevent sticking.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, avocado oil, and Greek yogurt until fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, sift together the almond flour, protein powder, baking powder, xanthan gum, salt, and erythritol (if using) to ensure even distribution.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until a thick, uniform batter forms, making sure not to overmix.
  5. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with the back of a spoon or spatula.
  6. Bake the Bread: Place the pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool Before Slicing: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to ensure a clean cut and best texture.

Notes

  • This bread is low in carbohydrates and gluten-free, making it suitable for keto and gluten-sensitive diets.
  • Using room temperature eggs helps the batter mix more evenly.
  • The erythritol is optional and adds a slight sweetness; it can be omitted if you prefer a more savory bread.
  • Make sure not to overbake to keep the bread moist.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

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