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Zero Carb Yogurt Bread Recipe

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4.8 from 143 reviews

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.

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

  1. 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.
  2. Mix wet ingredients: In a medium bowl, whisk together the eggs, avocado oil, and Greek yogurt until smooth and fully combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://alinacooks.com/zero-carb-yogurt-bread-recipe/