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Zero Carb Yogurt Bread (Keto & Low Carb) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 87 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Zero Carb Yogurt Bread is a perfect keto and low-carb alternative to traditional bread, offering a satisfying texture without the carbs. Made with eggs, full-fat Greek yogurt, and optional almond flour, this recipe yields a moist and fluffy loaf that fits into low-carb lifestyles. Ideal for those craving bread while maintaining ketogenic or low-carb goals.

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 Ingredients

  • ½ cup finely ground almond flour (adds structure without raising carbs significantly)

Instructions

  1. 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.
  2. Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, Greek yogurt, and melted butter or coconut oil until the mixture is smooth and creamy, ensuring even texture.
  3. Add the Dry Ingredients: Incorporate the baking powder, salt, and xanthan gum or psyllium husk powder into the wet mixture. If using optional almond flour, fold it in now. Mix well until the batter thickens slightly and is fully combined.
  4. Pour and Smooth the Batter: Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula to promote uniform baking.
  5. Bake: Bake in the preheated oven for 35–45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool Completely: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling fully ensures proper structure and prevents crumbling during slicing.

Notes

  • Use full-fat, unsweetened Greek yogurt for best texture and flavor.
  • Allow bread to cool completely before slicing to maintain its structure.
  • Optional almond flour adds more structure but may slightly increase carb content; omit for strict zero-carb requirements.
  • Store leftovers in the refrigerator and toast before serving to refresh texture.
  • Customize by adding herbs, seeds, or spices to create different flavor profiles.

Find it online: https://recipes.mbeams.com/zero-carb-yogurt-bread-keto-and-low-carb-recipe/