Zero Carb Yogurt Bread

Zero carb yogurt bread has quickly become my favorite go-to when I’m craving fresh homemade bread but want to keep things light and low carb. One weekend I was experimenting in the kitchen after missing that warm freshly baked bread smell and decided to try using yogurt as a base and when I pulled that golden loaf out of the oven and sliced into its soft airy crumb I was completely hooked.

Now whenever I want a slice of bread to enjoy with eggs soups or just a bit of butter this zero carb yogurt bread is always my choice because it’s simple to make satisfying and fits perfectly into a low carb lifestyle without sacrificing taste or texture.

Ingredients

• Here’s what I use for this recipe. You can easily tweak it depending on your taste!
• Greek yogurt – The main base that keeps the bread moist and adds protein.
• Eggs – Help bind the bread and make it fluffy.
• Baking powder – Gives the bread a nice rise.
• Almond flour – Adds body and keeps it grain-free and low carb.
• Psyllium husk powder – Helps create a bread-like structure and soft crumb.
• Salt – Brings out all the flavors.
• Apple cider vinegar – Gives a light tang and helps with rising.

Tools You’ll Need

• Mixing bowl – For combining all your ingredients smoothly.
• Whisk – To beat eggs and yogurt together.
• Spatula – For folding and scraping the batter.
• Loaf pan – To bake the bread in a nice shape.
• Parchment paper – Makes removing the bread easy and prevents sticking.

Instructions

Step 1: Preheat the oven

I preheat my oven to 350°F and line a loaf pan with parchment paper so it’s ready for the batter.

Step 2: Mix wet ingredients

In a mixing bowl, I whisk together the Greek yogurt, eggs, and apple cider vinegar until smooth and creamy.

Step 3: Add dry ingredients

I fold in the almond flour, psyllium husk powder, baking powder, and salt until a thick batter forms.

Step 4: Transfer to pan

I pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Step 5: Bake

I bake for about 40–45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Step 6: Cool

I let the bread cool completely in the pan before slicing so it holds together perfectly.

Tips

If you like a more savory flavor, add herbs like rosemary or thyme to the batter. For extra richness, you can brush the top with a little melted butter before baking. Always let the bread cool fully before slicing to avoid crumbling.

Ways to Serve

I love serving this zero carb yogurt bread toasted with avocado and eggs or simply spread with cream cheese. It also makes a great base for sandwiches or as a side with soups and salads.

Frequently Asked Questions

Can I freeze zero carb yogurt bread?

Yes! Slice it first and store in an airtight container in the freezer for up to 3 months.

What can I use instead of almond flour?

You can try coconut flour, but you’ll need to adjust the liquid since it absorbs more.

Is zero carb yogurt bread gluten-free?

Yes! It’s naturally gluten-free thanks to almond flour and psyllium husk.

See You in the Kitchen

I hope you try this zero carb yogurt bread soon! It’s soft, delicious, and perfect for anyone looking to enjoy bread without the carbs. I’d love to hear how you serve it and see your creative twists!

Happy Cooking!

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