Introduction

Oh, friends, do you ever crave that comforting, homemade bread aroma filling your kitchen, but then you remember your low-carb goals and sigh? I totally get it! This Zero Carb Yogurt Bread is like a warm hug in a loaf, and let me tell you, it’s so ridiculously simple, you might just have it on repeat. I whipped this up the other day when I needed something quick and satisfying, and it completely hit the spot. It’s the perfect go-to when you want a taste of home without any of the carb worries.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at less than an hour, most of which is baking time!
Easy: No fancy techniques here, just simple mixing and baking. You can practically make this with one hand tied behind your back!
Giftable: Imagine gifting a beautiful, homemade loaf of this bread to a keto-loving friend. They’ll be so touched!
Crowd-Pleasing: Even those who aren’t strictly low-carb will be surprised by how delicious and satisfying this bread is. It’s subtly flavored and wonderfully moist.

Ingredients

Gather ’round, let’s see what magical goodies we need:

1 cup unsweetened Greek yogurt: This is the secret to its incredible moisture and richness. Make sure it’s unsweetened, like plain Greek yogurt.
2 large eggs: Our binder and protein boost!
1 cup almond flour: The star of our low-carb show. Look for finely ground almond flour for the best texture.
1 teaspoon baking powder: This little guy gives our bread its lift and airy feel.
½ teaspoon salt: Just a pinch to enhance all those wonderful flavors.

How to Make It

Alright, let’s get our aprons on! This is going to be a breeze.

Preheat Your Oven: First things first, get that oven warming up to 350°F (175°C). This ensures your bread bakes evenly from the moment it goes in.
Whisk Away: Grab a medium-sized bowl and toss in your Greek yogurt and eggs. Give them a good whisk until everything is nice and blended. No lumps allowed!
The Dry Ingredients Join the Party: Now, add your almond flour, baking powder, and that pinch of salt to the yogurt and egg mixture.
Gentle Mixing is Key: Stir everything together until it’s just combined. Seriously, don’t go crazy mixing here. Overmixing can sometimes make baked goods a little tougher, and we want this bread tender and lovely.
Pour and Prepare for Baking: Grease a loaf pan really well – a standard 9×5 inch loaf pan works perfectly. Pour your batter into the prepared pan, smoothing the top a little if you like.
Bake to Perfection: Pop that loaf pan into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick you stick into the center comes out clean. No gooey batter attached!
Cool Down Time: Let your beautiful bread cool in the pan for about 10 minutes. This helps it set up properly. Then, gently flip it out onto a wire rack to cool completely. Patience is a virtue, especially when delicious bread is involved!

Substitutions & Additions

Want to jazz things up? I love experimenting, and you can too!

Nut Flour Swap: If you don’t have almond flour, you could try coconut flour, but you’ll need to adjust the amount (usually less, like 1/4 cup) and you might need an extra egg, as coconut flour is much more absorbent.
Add Some Seeds: Stir in a tablespoon or two of chia seeds or flax seeds for extra fiber and a lovely texture.
Herbs or Spices: For a savory twist, try adding a tablespoon of dried herbs like rosemary or chives, or a pinch of garlic powder and onion powder. For a touch of sweetness, a teaspoon of cinnamon would be divine.
Cheese Please!: A few tablespoons of shredded cheese, like cheddar or parmesan, would make a fantastic savory loaf.

Tips for Success

A few little tricks I’ve learned along the way to ensure your Zero Carb Yogurt Bread turns out perfectly:

Don’t Overmix: I know I said it before, but it’s worth repeating! Just mix until the dry ingredients are incorporated.
Grease That Pan Well: Almond flour can sometimes stick, so don’t skimp on the greasing or lining with parchment paper.
Oven Variations: Ovens can be quirky! Keep an eye on your bread towards the end of the baking time to avoid over-baking.
Prep Ahead: You can whisk together the dry ingredients (almond flour, baking powder, salt) in a separate bowl the night before. Then, in the morning, all you have to do is mix in the wet ingredients and bake. Easy peasy!

How to Store It

Once your bread has completely cooled, you’ll want to store it properly to keep it fresh and delicious.

Room Temperature: Store it in an airtight container or wrap it tightly in plastic wrap or foil at room temperature for up to 2-3 days.
Refrigerator: For longer storage, keep it in an airtight container in the refrigerator for up to a week.
Freezing: This bread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap, then in foil or a freezer bag. It should last in the freezer for about 2-3 months. Just thaw at room temperature or pop a slice in the toaster!

FAQs

Got questions? I’ve got answers!

Q: Can I make this recipe dairy-free?
A: Unfortunately, since it uses Greek yogurt as a primary ingredient for moisture and texture, it’s not easy to make this recipe dairy-free without significant recipe adjustments. You’d likely need to find a different recipe specifically designed for dairy-free low-carb bread.

Q: Is this bread truly zero carb?
A: While the ingredients are very low in carbohydrates, almond flour itself does contain a small amount of net carbs. This recipe is considered “zero carb” or “very low carb” in the context of a ketogenic or low-carb diet, as the carb count per serving is minimal. Always check the nutritional information if you’re tracking very strictly!

Q: Can I use a different sweetener?
A: This recipe doesn’t call for sweetener as it’s designed to be a savory or neutral bread. If you wanted a slightly sweet bread, you could add a keto-friendly sweetener like erythritol or stevia to taste, but it’s not necessary for the basic recipe.

Q: Why is my bread dense?
A: Density can sometimes be caused by overmixing, not using enough baking powder, or ovens that aren’t quite hot enough. Ensure your baking powder is fresh and try to be gentle when mixing the batter!

Zero Carb Yogurt Bread

This Zero Carb Yogurt Bread is a quick, easy, and satisfying low-carb bread recipe that's perfect for a comforting taste of home without the carb worries. It's moist, subtly flavored, and a great option for gifting or pleasing a crowd.

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Prep Time 10

Cook Time 35

Servings 10 slices

Equipment

Medium-sized bowl
Loaf pan 9x5 inch
Wire rack

Ingredients

Main ingredients

1 cup unsweetened Greek yogurt for moisture and richness
2 large eggs binder and protein boost
1 cup almond flour finely ground for best texture
1 teaspoon baking powder for lift and airy feel
0.5 teaspoon salt to enhance flavors

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the Greek yogurt and eggs until blended.
Add almond flour, baking powder, and salt to the wet ingredients.
Stir gently until just combined. Do not overmix.
Grease a 9x5 inch loaf pan well and pour the batter into it, smoothing the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.

Notes

This bread is considered "zero carb" or "very low carb" in the context of a ketogenic or low-carb diet, as the carb count per serving is minimal. Almond flour itself does contain a small amount of net carbs. Store at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for 2-3 months.