Zero Carb Yogurt Bread Recipe

Introduction

This zero carb yogurt bread is a simple, low-carb alternative to traditional bread that’s soft, moist, and perfect for those watching their carb intake. Using eggs and Greek yogurt as the base, it offers a satisfying texture without the usual flour. It’s a great option for keto or gluten-free diets.

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

1. Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
2. Step 2: In a large bowl, whisk together the eggs, yogurt, and melted butter or coconut oil until smooth and creamy.
3. Step 3: Add the baking powder, salt, and xanthan gum or psyllium husk powder. If using almond flour, stir it in now. Mix until the batter is well-combined and slightly thickened.
4. Step 4: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
5. Step 5: Place the pan in the oven and bake for 35–45 minutes. The bread is done when the top is golden and a toothpick inserted into the center comes out clean.
6. Step 6: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing to ensure the best structure and prevent crumbling.

Tips & Variations

• For a slightly nuttier flavor and more structure, add the optional almond flour, but keep it finely ground.
• Use aluminum-free baking powder to avoid any metallic aftertaste.
• If you don’t have xanthan gum, psyllium husk powder works well as a substitute.
• Try adding herbs or spices like rosemary or garlic powder to add more flavor.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week or freeze slices for up to 3 months. Reheat gently in a toaster or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread truly zero carb?

This bread is very low in carbs due to the absence of flour, but it may contain a small amount from the Greek yogurt and optional almond flour. It’s best classified as zero or very low carb depending on exact ingredients used.

Can I use non-dairy yogurt instead of Greek yogurt?

You can substitute with thick, unsweetened non-dairy yogurt, but the texture and rise might differ slightly. Coconut-based yogurt works best among dairy alternatives.

Zero Carb Yogurt Bread Recipe

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★★★★★

4.8 from 90 reviews

This Zero Carb Yogurt Bread is a delicious, low-carb bread option perfect for those looking to enjoy bread without the carbs. Made primarily with eggs, full-fat Greek yogurt, and a few key ingredients to enhance texture and structure, this bread is moist, flavorful, and easy to make. It’s ideal for ketogenic diets or anyone seeking a gluten-free, low-carb bread alternative.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Wet Ingredients

• 6 large eggs
• ½ cup full-fat Greek yogurt (unsweetened, plain)
• ¼ cup melted butter or coconut oil

Dry Ingredients

• 1 tablespoon baking powder (aluminum-free preferred)
• 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

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 and ensure easy removal.
2. Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, full-fat Greek yogurt, and melted butter or coconut oil until the mixture is smooth and creamy.
3. Add the Dry Ingredients: Add the baking powder, salt, and xanthan gum or psyllium husk powder to the wet mixture. If using, stir in the finely ground almond flour at this stage. Mix all ingredients thoroughly until the batter is well combined and has slightly thickened.
4. Pour and Smooth the Batter: Pour the batter into the prepared loaf pan. Use a spatula to smooth the surface evenly for uniform baking.
5. Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The bread is ready when the top turns golden brown and a toothpick inserted into the center comes out clean.
6. Cool Completely: Let the bread cool inside the pan for 10 minutes to settle its structure, then transfer to a wire rack. Allow it to cool completely before slicing to prevent crumbling and ensure a firm texture.

Notes

• For a dairy-free version, use coconut oil and ensure the yogurt is a non-dairy unsweetened alternative.
• Adding almond flour is optional but helps improve the bread’s structure without significantly increasing carbs.
• Xanthan gum or psyllium husk powder is key for texture and binding; do not omit unless you have a suitable substitute.
• Be careful not to overbake; check the bread starting at 35 minutes to avoid dryness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: zero carb bread, yogurt bread, keto bread, low carb bread, gluten free bread, ketogenic recipe, egg bread, diabetic friendly bread