Zero Carb Yogurt Bread

This zero carb yogurt bread is a lifesaver when you crave something freshly baked but want to keep your carbs in check. Enjoy it for breakfast with a spread of butter, as a sandwich base, or alongside your favorite soup. It comes together with minimal fuss and always delivers a tender crumb with a gentle tang.

My family was skeptical of low carb bread at first but one bite of this recipe and it instantly became our weekly tradition especially when we need a quick bread fix for lunches or snacks

Ingredients

• Almond flour: Provides a grain free flour substitute and gives the bread great texture choose finely ground blanched almond flour for the best results
• Full fat Greek yogurt: Adds creaminess helps bind the loaf and gives a subtle tang pick the unsweetened kind for no hidden sugars
• Large eggs: Deliver structure and moisture to the bread ensure your eggs are at room temperature for smooth mixing
• Baking powder: Is the leavening agent that helps the loaf rise check freshness for the best lift
• Salt: Sharpens the flavors and balances out the richness use fine sea salt for even distribution
• Melted butter or coconut oil: Adds fat and tenderness to the bread use European butter for deep flavor or cold pressed coconut oil for a dairy free version
• Vanilla extract (optional): Lends a hint of warmth especially when you want the bread for sweet applications

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and grease a loaf pan or line it with parchment paper for easy removal

Mix the Dry Ingredients:

Combine your almond flour baking powder and salt in a large mixing bowl whisking well to remove all lumps so the batter bakes up fine and tender

Mix the Wet Ingredients:

In a separate bowl whisk the eggs until well combined then add in the Greek yogurt melted butter or coconut oil and vanilla extract if using Mix until smooth and creamy this step ensures your bread bakes up even

Combine Wet and Dry:

Slowly pour your wet mixture into the bowl with dry ingredients Stir gently but thoroughly so no streaks remain You want a smooth even batter to avoid dense spots in the finished loaf

Prepare for Baking:

Transfer the thick batter to your loaf pan Use a spatula to spread it smoothly into the corners for even baking

Bake the Bread:

Place the pan in the preheated oven Bake for thirty to thirty five minutes until the top turns golden brown and a toothpick inserted in the center comes out clean Watch for overbaking to keep it moist

Cool and Slice:

Allow the bread to cool in the pan for ten minutes before lifting it out with parchment or inverting onto a rack Let it cool completely before slicing This sets the crumb and keeps slices tidy

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The Greek yogurt is my favorite part Each time I pull this bread from the oven that hint of yogurt tang reminds me of my grandmother’s rustic bakes on Sunday mornings It takes me right back to her cozy kitchen where she taught me how a humble ingredient can transform a loaf

Storage Tips

After baking let the bread cool fully before storing To keep your zero carb yogurt bread fresh wrap tightly in plastic and store in a cool dry spot for up to two days If you need longer storage slice and store in an airtight container in the fridge for up to a week For even longer storage freeze the sliced bread then pop slices in the toaster straight from the freezer The texture holds up beautifully

Ingredient Substitutions

If you need dairy free swap in unsweetened coconut yogurt and coconut oil To make the bread nut free try sunflower seed flour in place of almond flour Although sunflower seeds react with baking powder and could turn the crumb green the taste remains great You can also experiment with spices or herbs such as rosemary or cinnamon if you want to change things up

Serving Suggestions

This bread is so versatile Enjoy fresh slices warm with butter or cream cheese For a savory breakfast top with smoked salmon and capers Use slices to build sturdy sandwiches or toast lightly and serve with soup For a sweet twist pair with sugar free jam or almond butter I love sneaking a slice in my lunchbox with a side of cheese and olives

Cultural Context

Quick breads hold a special place in many cultures as they offer comfort and nourishment without long hours in the kitchen This low carb version honors that tradition while making it accessible for modern diets Almond flour is especially common in Mediterranean kitchens and yogurt breads are classics in Middle Eastern and Eastern European foodways Each slice is a reminder that comfort food adapts with the times

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This recipe is my go to whenever I want comfort without the carbs and it never fails to impress at brunch tables and potlucks alike

Frequently Asked Questions

→ What type of yogurt works best?

Full-fat unsweetened Greek yogurt is recommended for moisture and tang, ensuring the bread retains a soft texture while keeping carbs low.

→ Can I substitute almond flour with other flours?

Almond flour is preferred for texture and carb count, but very fine sunflower seed flour may also work, though results may slightly differ.

→ How do I know when the bread is fully baked?

The loaf is ready when the top is golden and a toothpick comes out clean from the center, usually after 30 to 35 minutes.

→ Can melted coconut oil replace butter?

Yes, melted coconut oil can be used in place of butter to lend subtle coconut notes and keep the bread dairy-friendly.

→ How should this bread be stored?

After cooling, store the bread in an airtight container at room temperature for one day, or refrigerate for up to five days.