If you have been searching for a wholesome, satisfying bread that won’t throw off your carb goals, you are going to love this Zero Carb Yogurt Bread Recipe. It’s a delightful loaf that marries the creamy richness of Greek yogurt with the nutty tones of almond and coconut flours, delivering a moist, dense bread that’s perfect toasted or fresh. Whether you’re on keto, gluten-free, or simply cutting carbs, this bread offers a fantastic low-carb alternative with a buttery texture and subtle tang that will quickly become a staple in your kitchen.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients, each adding its unique touch to the bread’s flavor, texture, and appearance. You’ll notice how the combination creates that perfect balance between fluffiness and density without any extra carbs.
- 1 cup plain full-fat Greek yogurt: Provides moisture, tang, and protein, keeping the bread tender and rich.
- 4 large eggs: Essential for structure and binding, giving stability to the loaf.
- 1 cup almond flour: Adds nuttiness and the bulk necessary for a bread-like crumb without gluten.
- 2 tablespoons coconut flour: Helps absorb moisture and adds a subtle sweetness and light texture.
- 1 tablespoon baking powder: Leavens the bread nicely, making sure it’s soft and airy.
- 1/2 teaspoon salt: Enhances overall flavor and balances the tang from the yogurt.
- 1 teaspoon apple cider vinegar: Reacts with baking powder to boost rise and adds a gentle zing.
- 1/4 teaspoon garlic powder or herbs (optional): Perfect for those wanting a savory twist.
How to Make Zero Carb Yogurt Bread Recipe
Step 1: Prepare Your Oven and Pan
Begin by heating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly. This step ensures your bread won’t stick and will come out in a perfect shape once baked.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the plain full-fat Greek yogurt and four large eggs until the mixture looks smooth and well combined. Then, stir in the apple cider vinegar, which will help activate your leavening agents and add a touch of tang.
Step 3: Add Dry Ingredients
Next, add the almond flour, coconut flour, baking powder, salt, and any optional garlic powder or herbs to your wet mixture. Stir everything until you have a thick, smooth batter. The texture will be quite dense but that’s exactly what gives this bread its wonderful moistness.
Step 4: Bake Your Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 35 to 40 minutes, until the top turns a beautiful golden color and a toothpick inserted into the center comes out clean. This visual cue is your best bet to ensure it’s perfectly baked through.
Step 5: Cool and Slice
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is key to avoid soggy slices and makes it easier to achieve clean cuts when slicing.
How to Serve Zero Carb Yogurt Bread Recipe
Garnishes
This bread is versatile and pairs beautifully with many toppings. For a savory touch, spread some herb-infused cream cheese or avocado with a sprinkle of chili flakes. For a sweeter experience, a smear of sugar-free jam or a drizzle of nut butter will complement the subtle yogurt tang nicely.
Side Dishes
Because this bread is low carb yet filling, it pairs wonderfully with hearty soups, fresh salads, or a creamy dip. Think tomato basil soup or a spinach and artichoke dip for a perfect meal or snack.
Creative Ways to Present
Try slicing this bread thicker for open-faced sandwiches, or toast slices and use them as a low-carb base for bruschetta with tomatoes and basil. You could also cube it and toast lightly to create crunchy croutons for salads or creamy soups.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days to maintain freshness. This way, you can enjoy the Zero Carb Yogurt Bread Recipe throughout the week without losing any of its wonderful texture.
Freezing
If you want to keep the bread longer, slice it first, then freeze the slices separated by parchment paper inside a resealable freezer bag. This makes it easy to grab individual slices as needed, perfect for quick snacks or breakfasts.
Reheating
To bring back that delightful warm, soft texture, reheat slices in a toaster or oven at low heat until just warmed through. Avoid microwaving if you want to keep the crust crispy and the crumb moist and tender.
FAQs
Is this bread truly zero carb?
While this Zero Carb Yogurt Bread Recipe is incredibly low in carbs, it technically contains about 2 grams of net carbs per slice. It’s an excellent choice for very low-carb or keto diets, especially when compared to traditional bread.
Can I substitute ingredients to make it dairy-free?
The Greek yogurt is a key ingredient for texture and flavor, so substituting it will change the end result. However, using a dairy-free yogurt alternative may work with some tweaks, but expect a different texture and flavor.
Can I add sweeteners or spices?
Absolutely! For a sweeter loaf, add stevia or monk fruit sweetener and a dash of cinnamon. You can also experiment with vanilla extract or even a touch of nutmeg to create a sweeter, dessert-style bread.
Is this bread good for toasting?
Yes! This Zero Carb Yogurt Bread Recipe toasts beautifully, developing a crisp golden crust while remaining soft and flavorful inside—a perfect base for any topping you like.
How dense is the bread?
This bread has a dense, moist texture due to the high protein and fat content from the almond flour and Greek yogurt. It’s not fluffy like wheat bread but holds up wonderfully for sandwiches and toasting.
Final Thoughts
I genuinely hope you give this Zero Carb Yogurt Bread Recipe a try because it’s one of those rare low-carb treats that truly satisfies your bread cravings without any guilt. It’s easy, delicious, and versatile enough to keep reinventing breakfast, lunch, or snack time in a healthy way. Once you make it, this bread will likely become your go-to staple in the kitchen—trust me, you won’t miss the carbs!
Print
Zero Carb Yogurt Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: Low-Carb
- Diet: Gluten Free
Description
This Zero Carb Yogurt Bread is a delicious low-carb, keto-friendly bread made with Greek yogurt, almond flour, and coconut flour. It offers a dense, moist texture perfect for toasting and sandwiches, with the option to customize flavors for savory or sweet versions. Made without traditional grains, it’s an ideal gluten-free, keto-approved alternative for bread lovers seeking healthy options.
Ingredients
Main Ingredients
- 1 cup plain full-fat Greek yogurt
- 4 large eggs
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder or herbs (optional, for savory flavor)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it well to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the plain full-fat Greek yogurt and 4 large eggs until the mixture is smooth and well combined. Stir in 1 teaspoon of apple cider vinegar, which helps the bread rise and adds a slight tang.
- Add Dry Ingredients: Incorporate the almond flour, coconut flour, baking powder, salt, and optional garlic powder or herbs. Mix thoroughly until a thick, smooth batter forms, ensuring no lumps remain.
- Pour Batter: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in the oven and bake for 35 to 40 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes to set before carefully transferring it to a wire rack to cool completely. Cooling fully prevents sogginess when slicing.
Notes
- This bread has a dense, moist texture ideal for toasting or making sandwiches.
- Store leftover bread in the refrigerator for up to 5 days or freeze slices for convenient future use.
- For a sweeter variation, add a few drops of stevia or monk fruit sweetener and a dash of cinnamon to the batter before baking.
