Zero Carb Yogurt Bread Recipe is a game-changer when you want a bread-like treat without the carbs weighing you down. It’s soft, slightly tangy from the yogurt, and incredibly satisfying—perfect for anyone craving that homemade bread aroma without the flour. I love to whip this up for breakfast or as a snack during busy weeks when a quick, low-carb option is lifesaving. Whether you’re keto, watching carbs, or just curious, this bread is for you. It’s simple, fuss-free, and absolutely comforting to bake at home.
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What Makes This So Good
This Zero Carb Yogurt Bread Recipe balances wholesome, simple ingredients with a texture that’s surprisingly light and fluffy. Thanks to the tangy Greek yogurt and almond flour, every slice is moist and filled with a subtle richness that’ll have you sneaking a second piece. It’s a low-carb staple that brings comfort food vibes without the guilt, perfect anytime you crave bread but want to stay on track.
- Big Flavor, Minimal Fuss: Just a handful of pantry staples come together fast for a flavorful, tender bread.
- Family-Friendly: Mild and versatile, great for kids and adults alike who need or want zero carb options.
- Simple Ingredients: No complicated flours or additives—mostly almond flour, yogurt, and eggs.
- Works Any Night: Ready in under an hour, perfect for busy weekdays or weekend baking.
Ingredient Guide
Choosing the right ingredients really sets you up for success with this Zero Carb Yogurt Bread Recipe. Let me walk you through what works best and simple swaps that won’t sabotage your carb count.
- Eggs: Use large eggs at room temperature; they help the bread rise and bind the batter nicely.
- Avocado Oil: I prefer avocado oil for its mild flavor and health benefits, but any neutral oil like light olive or coconut works great.
- Plain Greek Yogurt: Full-fat Greek yogurt adds moisture and tang; sour cream is a good substitute if you want a richer crumb.
- Granulated Erythritol (Optional): A touch of sweetness cuts through the tang—skip it if you want truly savory bread.
- Blanched Almond Flour: Make sure it’s finely ground to avoid gritty texture; this is your main zero-carb flour base.
- Protein Powder: Vanilla or unflavored whey or plant-based protein helps structure and adds subtle flavor.
- Baking Powder & Xanthan Gum: These give your bread rise and elasticity, so don’t skip them!
- Salt: Just a pinch to highlight all the cozy flavors.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Zero Carb Yogurt Bread Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). Grease a small loaf pan or line it with parchment paper to ensure the bread releases easily. I always like to let my eggs come to room temperature ahead of time; this helps the batter mix more smoothly and the bread rise better. Measure your almond flour and protein powder precisely—too much or too little changes the texture noticeably. Having everything ready before mixing means a faster, less stressful bake, especially when you’re excited for fresh bread.
Step 2 — Cook with Confidence
Whisk the eggs and avocado oil together until combined, then stir in your yogurt and erythritol (if using). In another bowl, mix the almond flour, protein powder, baking powder, xanthan gum, and salt to evenly distribute the leavening. Slowly fold the dry mixture into the wet, being careful not to overmix—you want a slightly thick, homogeneous batter. Pour the batter gently into your prepared pan and smooth the surface. Bake about 35-40 minutes; you’ll notice the crust turning a warm golden with just a bit of crispy edge. A toothpick inserted in the center comes out clean when ready—trust me, patience here is worth it for that perfect crumb.
Step 3 — Finish & Serve
Once out of the oven, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step helps set the crumb and avoids a soggy bottom. You’ll love how the aroma settles—nice and inviting with that yogurt tang carrying through. When sliced, the bread is tender but firm enough to hold spreads or toasting, yet soft enough to enjoy plain. For that final touch, try brushing the crust lightly with melted butter for extra shine and flavor before serving.
Extra Helpful Tips
I’ve made this bread dozens of times and here are some insider tips to make your baking foolproof and fun!
- Watch for This Sign: When mixing the batter, it should be thick but a bit sticky—too runny means it may not set right.
- Temperature Trick: Warm ingredients blend better, so don’t skip bringing eggs and yogurt to room temp.
- Prep-Ahead Option: You can mix the dry ingredients the night before for quick assembly in the morning.
- Avoid This Common Mistake: Don’t skip the xanthan gum—it’s key to getting that soft, bread-like texture instead of crumbly.
Serve & Enjoy
Easy Enhancements
Sprinkle fresh herbs like rosemary or thyme into the batter for an herby kick, or swirl in garlic powder for a savory twist. A dusting of parmesan cheese before baking adds a golden, umami crust that’s irresistible. You’ll find this bread pairs well with avocado mash, cream cheese spreads, or simply dipped in warm olive oil infused with chili flakes.
Tasty Pairings
This yogurt bread is delightful alongside a fresh garden salad, scrambled eggs, or hearty soups like tomato basil or butternut squash. For drinks, think herbal teas or a creamy bulletproof coffee to complement the low-carb vibe while keeping things cozy and filling.
Quick Plating Tips
Slice thick for toasts or sandwiches, and arrange on a wooden board with a scattering of nuts and olives for a rustic look. A small bowl of homemade herb butter or a soft cheese on the side makes the presentation inviting without much fuss. Fresh greens or micro herbs scattered on top add a pop of color that’s almost too pretty to eat.
Store, Freeze & Reheat
Fridge Storage
Keep your Zero Carb Yogurt Bread fresh by storing it in an airtight container or wrapped tightly in plastic wrap. It stays good in the fridge for up to 4 days. You might notice the bread firms up a bit — just let it come to room temp or toast lightly before eating.
Freezer Friendly?
Yes! This bread freezes well. Slice it first for easy thawing and just grab a slice or two as needed. Wrap tightly in foil or freezer bags to prevent freezer burn. Thaw overnight in the fridge or on the counter for 1-2 hours for best texture without sogginess.
Reheat Like New
To bring your bread back to life, toast slices lightly for crisp edges and warm centers. For softer reheat, microwave for 10-15 seconds covered with a damp paper towel, or warm in a low oven (300°F) wrapped in foil. Avoid overheating to keep it tender and moist.
Zero Carb Yogurt Bread Recipe FAQs
Almond flour is essential here because it's low-carb and contributes that tender crumb. Substituting with other flours like coconut or flaxseed may change texture and carb count noticeably. I recommend sticking to almond flour for best results.
The yogurt (or sour cream) does contain dairy, but you can experiment with unsweetened coconut yogurt as a dairy-free alternative. Texture and flavor will vary slightly, so start with a small test batch.
Xanthan gum acts as a binder and gives elasticity since there's no gluten. Without it, the bread tends to crumble or be too dense. It’s a small but important ingredient for structure in zero carb baking.
Absolutely! Add herbs, spices, or small amounts of nuts and seeds to customize. Just avoid too many wet ingredients which can throw off texture. Have fun experimenting!
Final Flavor Thoughts
I hope you enjoy baking and tasting this Zero Carb Yogurt Bread Recipe as much as I do. It’s a delicious, versatile way to enjoy bread without the carbs—it’s fun to toast with cinnamon butter or layer with savory fillings. If you try it, please leave a comment with your tweaks or favorite pairings—I love hearing your stories from the kitchen! And if you found this recipe a winner, a star rating really helps others discover it too. Happy baking!
Print📖 Recipe
Zero Carb Yogurt Bread Recipe
This Zero Carb Yogurt Bread is a low-carb, gluten-free bread option that is moist, fluffy, and perfect for those following ketogenic or low-carb diets. Made with almond flour, protein powder, and Greek yogurt, it offers a delicious bread alternative without the carbs of traditional bread. Ideal for sandwiches, toast, or as a side, this recipe uses simple ingredients and no traditional flour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Wet Ingredients
- 2 large eggs (at room temperature)
- 2 tablespoons avocado oil (or any oil of choice)
- ⅓ cup plain Greek yogurt (or sour cream)
Dry Ingredients
- ⅓ cup granulated erythritol (optional, for slight sweetness)
- 1 ¼ cups blanched almond flour
- 2 tablespoons protein powder (vanilla, unflavored, or plant-based)
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- Mix wet ingredients: In a medium bowl, whisk together the eggs, avocado oil, and Greek yogurt until smooth and fully combined.
- Combine dry ingredients: In another bowl, sift together the almond flour, protein powder, baking powder, xanthan gum, salt, and erythritol (if using) to evenly distribute all dry components.
- Blend wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until a uniform batter forms without lumps.
- Pour and bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for approximately 35-40 minutes, or until the bread is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Room temperature eggs help achieve a better batter consistency.
- Erythritol is optional; omit or adjust sweetness according to preference.
- You can substitute Greek yogurt with sour cream if preferred.
- Store bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- For a dairy-free version, use plant-based yogurt and protein powder.
- Xanthan gum helps provide structure since this bread does not contain gluten.
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