This isn’t your typical low-carb brick — it’s light, tender, and holds together beautifully. With creamy Greek yogurt and almond flour as the base, it’s not only low in carbs but also rich in protein and healthy fats. It’s ideal for meal prep, toasting, or just enjoying warm with a pat of butter.
The best part? It takes less than 10 minutes to mix and just 30 minutes to bake. It’s beginner-friendly and freezer-friendly too!
Ingredients You’ll Need
- Unsweetened Greek Yogurt: Adds moisture and protein while keeping the bread tangy and soft. Make sure to use full-fat for best texture.
- Eggs: Help bind the bread and give it structure. Use large eggs at room temperature for even mixing.
- Almond Flour: A low-carb alternative to regular flour that brings a tender crumb and mild, nutty flavor.
- Baking Powder: Gives the bread a gentle lift and keeps it from being too dense.
- Salt: Enhances all the other flavors — don’t skip it!
How to Make Zero Carb Yogurt Bread
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a small loaf pan or line it with parchment paper to prevent sticking.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together 1 cup of unsweetened Greek yogurt and 2 large eggs until smooth and creamy.
Step 3: Add Dry Ingredients
Stir in 1 cup of almond flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Mix well until a thick batter forms.
Step 4: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 25–30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Step 5: Cool and Slice
Let the bread cool in the pan for about 5 minutes before transferring it to a wire rack. Slice and serve warm — or let it cool completely for clean, even slices.
Why It Works
The combination of Greek yogurt and almond flour keeps the bread moist but structured, while the eggs give it a bit of lift. This bread is naturally grain-free, sugar-free, and totally keto-approved — perfect for low-carb sandwiches, breakfast toast, or dipping into soups and stews.
Tips & Tools
- Loaf Pan: Use a small 8×4” loaf pan for a taller loaf.
- Yogurt: Be sure your Greek yogurt is unsweetened and not too watery.
- Almond Flour: Use blanched almond flour, not almond meal, for the softest texture.
- Storage: Store in an airtight container in the fridge for up to 5 days, or freeze slices individually for up to 1 month.
- Serving Suggestion: Toast and top with smashed avocado, butter, sugar-free jam, or keto cheese spread!
Final Thoughts
This Zero Carb Yogurt Bread is the kind of recipe that makes low-carb living feel anything but restrictive. It’s easy to whip up, endlessly versatile, and tastes like real bread — not a bland substitute.
Make a loaf today, and enjoy the simple pleasure of homemade bread that loves your body back.