Introduction

Hey there, friends! Have you ever been eating low carb or keto, and suddenly BAM! A major bread craving hits? Like, the kind of craving that makes you want to run to the nearest bakery and devour a whole loaf? Yeah, I’ve been there. It’s tough when you’re trying to stick to your goals, but your heart (and stomach!) just wants that warm, comforting hug only bread can give.

Well, get ready, because this Zero Carb Yogurt Bread recipe is about to become your absolute best friend. Seriously. It’s so incredibly easy, whips up in minutes, and gives you that wonderful bread-like texture and flavor without all the carbs. I stumbled upon this idea a while back, played around with it, and now it’s on repeat in my kitchen. It’s a total game-changer!

Why You’ll Love This Recipe

Reasons to fall head over heels for this bread? Let me count the ways:

Fast: We’re talking minimal prep time. From gathering ingredients to shaping takes maybe 10-15 minutes.
Easy: If you can stir things in a bowl, you can make this bread. No kneading, no yeast proofing, no fuss!
Giftable: Make a batch of these little rolls and share them with friends who are also eating low carb. They’ll love you forever!
Crowd-pleasing: Honestly, even folks not watching their carbs enjoy these as a side or snack. The texture is surprisingly good!
Versatile: Great on its own, with butter, dipped in soup, or even as a base for a sandwich.

Ingredients

Gathering your simple ingredients is the first step to bread happiness! Here’s what you’ll need:

1 cup plain Greek yogurt: I highly recommend using full-fat for the best texture and richness. Make sure it’s plain and unsweetened! This is our magic ingredient for that ‘doughy’ feel.
2 cups almond flour: Use finely ground almond flour, not almond meal. It makes a big difference in the final texture, giving you a smoother, less gritty crumb.
2 large eggs: Room temperature is best for incorporating smoothly into the batter, but don’t stress too much if you forget. They help bind everything together.
1 teaspoon baking powder: This is our leavening agent! It’s what makes the bread rise and become light and fluffy (well, as fluffy as a low-carb bread can be!).
1/2 teaspoon salt: Just a little bit to enhance all the flavors.
1 teaspoon garlic powder (optional): If you’re making savory rolls, this is a must! It adds a lovely depth of flavor.
1 teaspoon onion powder (optional): Another fantastic savory addition. Garlic and onion powder together? Chef’s kiss!
1 tablespoon olive oil (optional): Adds a little extra moisture and richness. I often add this, especially if I’m going for savory rolls.

How to Make It

Alright, let’s turn these simple ingredients into delicious bread! It’s ridiculously easy, I promise.

Step 1: Preheat and Prep!

Start by preheating your oven to 375°F (190°C). If you’re making rolls, line a baking sheet with parchment paper. If you’d rather make a small loaf, grease and flour (with almond flour!) a small loaf pan (a 7×3 or 8×4 inch pan works well, or even muffin tins!).

Step 2: Whisk the Wet Stuff

In a medium bowl, whisk together the Greek yogurt, eggs, and olive oil (if you’re using it) until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate, larger bowl, whisk together the almond flour, baking powder, salt, and any optional garlic or onion powder you’re using. Make sure the baking powder and salt are evenly distributed.

Step 4: Mix Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything together until it forms a cohesive dough. Don’t overmix! Just mix until no dry streaks remain.

Step 5: Shape and Bake!

The dough will be soft and a little sticky. If making rolls, scoop or spoon portions onto your prepared baking sheet. You can gently shape them into rounds with lightly wet hands if you like. I usually get about 6-8 small rolls. If making a loaf, spoon the dough into your prepared loaf pan and smooth the top.

Pop the baking sheet or loaf pan into your preheated oven.

Step 6: Bake Until Golden

Bake the rolls for about 25-30 minutes, or the loaf for 30-35 minutes, or until they are golden brown on top and cooked through. You can test for doneness by inserting a toothpick – it should come out clean. The internal temperature should reach about 200°F (93°C) if you want to be super precise.

Step 7: Cool (if you can wait!)

Let the bread or rolls cool on the baking sheet or in the pan for a few minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, tear one open immediately and enjoy! Just be careful, they’ll be hot!

Substitutions & Additions

This base recipe is fantastic, but feel free to get creative! Here are some ideas:

Make it Cheesy: Add 1/2 cup of shredded cheese (cheddar, mozzarella, or parmesan) to the dough along with the dry ingredients.
Add Herbs: Mix in a tablespoon or two of fresh or dried herbs like rosemary, chives, or dill for an herby bread.
Sweet Twist?: Omit the garlic/onion powder and salt, and add a few tablespoons of a low-carb sweetener and perhaps a teaspoon of cinnamon for a slightly sweet version.
Seeds & Nuts: Fold in some sesame seeds, poppy seeds, or chopped nuts for added texture and flavor. You could also sprinkle them on top before baking.
Everything Bagel Seasoning: Sprinkle generously on top before baking for that amazing everything bagel flavor!

Tips for Success

Even though this recipe is super easy, a few tips can help ensure perfect results every time:

Use Full-Fat Yogurt: This really does make a difference in the richness and moisture of the bread.
Don’t Overmix: Once the wet and dry ingredients are combined, mix just until everything is incorporated. Overmixing can lead to a tougher texture.
Check Your Oven Temp: Ovens can vary! If your bread is browning too fast or too slow, you might need to adjust the temperature slightly. Using an oven thermometer is always a good idea.
Adjust Baking Time: The baking time will vary depending on the size and shape of your bread or rolls. Keep an eye on them!
Storage: Make sure the bread is completely cooled before storing to prevent sogginess.

How to Store It

This bread keeps pretty well! Once completely cooled:

You can store it in an airtight container on the counter for 1-2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5-7 days. You can also freeze these! Wrap individual rolls or slices of the loaf tightly in plastic wrap, then place them in a freezer-safe bag or container. They should last in the freezer for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven.

FAQs

Here are a few questions I often get about this type of low-carb bread:

Q: Is this bread truly zero carb?
A: While the name is popular in the low-carb community, ingredients like Greek yogurt and almond flour do contain a small amount of carbohydrates. This bread is extremely low in carbs, making it suitable for keto and low-carb diets, but not technically zero.

Q: Can I use non-fat or flavored Greek yogurt?
A: I highly recommend full-fat, plain Greek yogurt for the best texture. Non-fat yogurt can make the bread drier. Flavored yogurts contain added sugar and artificial ingredients that won’t work for this recipe or a low-carb diet.

Q: Can I use a different type of flour?
A: This recipe is specifically designed for almond flour and its low-carb properties. Substituting with wheat flour or other flours will drastically change the carb count, texture, and required liquid amounts.

Q: Why is my dough sticky?
A: The dough is naturally soft and a bit sticky due to the yogurt and almond flour. This is normal! Using wet hands when shaping rolls can help manage the stickiness.

Easy Zero Carb Yogurt Bread

An incredibly easy and fast low-carb/keto quick bread made with Greek yogurt and almond flour, perfect for satisfying bread cravings. It's versatile and requires minimal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Equipment

Oven
Medium bowl
Large bowl
Spatula or wooden spoon
Baking Sheet for rolls
Small loaf pan 7x3 or 8x4 inch, optional for loaf
Muffin tins optional
Parchment paper or grease/almond flour for pan
Wire rack for cooling

Ingredients

Main Ingredients

1 cup plain Greek yogurt full-fat recommended
2 cups almond flour finely ground
2 large eggs room temperature recommended
1 teaspoon baking powder
0.5 teaspoon salt
1 teaspoon garlic powder optional, for savory rolls
1 teaspoon onion powder optional, for savory rolls
1 tablespoon olive oil optional

Instructions

Preheat oven to 375°F (190°C). If making rolls, line a baking sheet with parchment paper. If making a loaf, grease and flour (with almond flour) a small loaf pan or muffin tins.
In a medium bowl, whisk together the Greek yogurt, eggs, and olive oil (if using) until smooth and well combined.
In a separate, larger bowl, whisk together the almond flour, baking powder, salt, and any optional garlic or onion powder you're using. Make sure the baking powder and salt are evenly distributed.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything together until it forms a cohesive dough. Don't overmix; mix just until no dry streaks remain.
The dough will be soft and a little sticky. If making rolls, scoop or spoon portions (about 6-8 small rolls) onto your prepared baking sheet. You can gently shape them into rounds with lightly wet hands if you like. If making a loaf, spoon the dough into your prepared loaf pan and smooth the top.
Pop the baking sheet or loaf pan into your preheated oven. Bake the rolls for about 25-30 minutes, or the loaf for 30-35 minutes, or until they are golden brown on top and cooked through. A toothpick inserted should come out clean (internal temperature should reach about 200°F/93°C).
Let the bread or rolls cool on the baking sheet or in the pan for a few minutes before transferring them to a wire rack to cool completely. Or, enjoy warm!

Notes

Tips for Success:
- Use full-fat Greek yogurt for best richness and moisture.
- Don't overmix the dough.
- Ovens can vary, adjust baking time as needed.
- Cool completely before storing to prevent sogginess.

Storage:
- Store in an airtight container on the counter for 1-2 days.
- Refrigerate in an airtight container for up to 5-7 days.
- Freeze individual rolls/slices wrapped tightly in plastic wrap, then in a freezer-safe bag for up to 3 months. Thaw at room temp or warm gently.

Substitutions & Additions:
- Make it Cheesy: Add 1/2 cup shredded cheese to the dry ingredients.
- Add Herbs: Mix in 1-2 tbsp fresh or dried herbs.
- Sweet Twist: Omit garlic/onion powder and salt, add low-carb sweetener and cinnamon.
- Seeds & Nuts: Fold in or sprinkle sesame seeds, poppy seeds, or chopped nuts.
- Everything Bagel Seasoning: Sprinkle generously on top before baking.