Go Back

Zero Carb Yogurt Bread

This Zero Carb Yogurt Bread is packed with protein, soft in texture, and perfect for low-carb diets. Enjoy it for breakfast, as a sandwich base, or alongside your favorite meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Breakfast, Side, Snack
Cuisine: Keto, Low-Carb
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • ½ cup full-fat Greek yogurt (unsweetened, plain)
  • 1 tablespoon baking powder (preferably aluminum-free)
  • ¼ cup melted butter or coconut oil
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum or psyllium husk powder for texture and structure
Optional Ingredient
  • ½ cup finely ground almond flour adds structure without raising carbs significantly

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
  2. In a large bowl, whisk together the eggs, Greek yogurt, and melted butter (or coconut oil) until smooth and creamy.
  3. Add in the baking powder, salt, and xanthan gum or psyllium husk powder. If you’re using almond flour, stir it in now. Mix until the batter is well-combined and slightly thickened.
  4. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
Baking
  1. Place in the preheated 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.
  2. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing to ensure the best structure and prevent crumbling.

Notes

Store leftovers in an airtight container in the fridge for up to a week. You can also freeze it for longer storage. Feel free to add herbs, garlic powder, or spices to the batter for an extra kick of flavor. Experiment with toppings such as avocado or smoked salmon.