Zero Carb Yogurt Bread Recipe
This Zero Carb Yogurt Bread is a smart and satisfying low-carbohydrate alternative to traditional bread, perfect for those seeking to reduce carb intake without sacrificing taste or texture. Made with Greek yogurt, eggs, and healthy fats, it offers a moist, tender crumb with the added benefits of protein and healthy fats. The use of xanthan gum or psyllium husk powder gives it a bread-like structure while keeping it keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
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 and make removal easy.
- Whisk the Wet Ingredients: In a large bowl, vigorously whisk together the eggs, full-fat Greek yogurt, and melted butter or coconut oil until the mixture is smooth and creamy, ensuring an even base for the bread.
- Add the Dry Ingredients: Incorporate the baking powder, salt, and xanthan gum or psyllium husk powder into the wet mix. If you choose to use almond flour, fold it in now. Mix thoroughly until you achieve a well-combined, slightly thickened batter.
- Pour and Smooth the Batter: Transfer the batter into the prepared loaf pan. Use a spatula to evenly smooth the top for uniform baking and an appealing finish.
- Bake: Place the loaf pan in the preheated oven and bake for 35 to 45 minutes. The bread is done when the top develops a golden color and a toothpick inserted in the center comes out clean, indicating perfect doneness.
- Cool Completely: Allow the bread to cool in the pan for 10 minutes before removing it. Then transfer it to a wire rack and let it cool fully before slicing to ensure the best texture and to avoid crumbling.
Notes
- For a dairy-free option, substitute Greek yogurt with coconut yogurt and use coconut oil for the fat.
- Almond flour is optional; including it improves structure but adds a small amount of carbs.
- Xanthan gum or psyllium husk is crucial for mimicking bread texture; do not omit.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
- Serve toasted with your favorite low-carb spreads or use for sandwiches.
Keywords: zero carb bread, keto bread, low carb yogurt bread, gluten free bread alternative, keto baking
Find it online: https://recipeswithmia.com/zero-carb-yogurt-bread-recipe/
