A light and fluffy bread that comes together with just a few wholesome ingredients, Zero Carb Yogurt Bread has become my go-to when I want something bread-like without the carbs. Made with Greek yogurt, eggs, and almond flour, it delivers the satisfying texture of traditional bread—without the grains, gluten, or guilt. Whether I’m eating keto, watching carbs, or just looking for a healthier option, this recipe fits the bill perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup plain Greek yogurt (unsweetened, full fat)
4 large eggs
1 tablespoon olive oil
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond flour
1 tablespoon psyllium husk (optional, for texture)
Directions
I start by preheating the oven to 350°F (175°C) and lining a loaf pan with parchment paper or greasing it lightly.
In a large mixing bowl, I whisk together the Greek yogurt, eggs, and olive oil until the mixture is smooth.
Then I stir in the baking powder and salt.
I add in the almond flour (and psyllium husk if I’m using it) and mix until everything forms a thick batter.
I pour the batter into the prepared loaf pan and smooth the top with a spatula.
It bakes for about 35–40 minutes, until the top is golden brown and a toothpick comes out clean.
After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe yields 10 slices, making it great for meal prep.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Calories: Around 120 kcal per slice
Variations
I sometimes add garlic powder or Italian herbs to the batter for a savory twist.
For a cheesy version, I mix in shredded cheddar or Parmesan before baking.
If I want a slightly denser loaf, I add the psyllium husk—it gives a firmer bite and more bread-like chew.
Coconut flour can replace part of the almond flour, but I adjust the moisture since coconut flour absorbs more liquid.
Storage/Reheating
I keep the bread in an airtight container in the fridge for up to 5 days. To reheat, I toast the slices lightly or warm them in the oven at 300°F (150°C) for a few minutes. This bread also freezes well—I wrap individual slices and thaw them as needed.
FAQs
Can I make this bread dairy-free?
Yes, I’ve had success swapping the Greek yogurt with a thick dairy-free yogurt like coconut or almond-based versions. Just make sure it’s unsweetened and full fat for best results.
Is psyllium husk necessary?
Not at all—it’s optional. I use it when I want extra structure or a more traditional bread feel, but the bread works just fine without it.
Can I use coconut flour instead of almond flour?
I can, but I have to adjust the amount. Coconut flour is much more absorbent, so I’d use only about 1/3 to 1/2 cup and possibly increase the eggs or yogurt to balance it out.
How do I know when the bread is done?
I check for a golden top and insert a toothpick in the center. If it comes out clean, it’s ready. The bread should also pull slightly from the sides of the pan.
Can I toast this bread?
Absolutely—I often toast it for extra crunch. It holds together well and doesn’t crumble like some low-carb breads.
Conclusion
This Zero Carb Yogurt Bread is everything I need when I’m craving something bread-like but want to stay on track with low-carb eating. It’s easy, healthy, and endlessly customizable. Whether I’m using it for sandwiches, breakfast, or just snacking, this bread never disappoints.
📖 Recipe:
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Zero Carb Yogurt Bread
- Total Time: 45 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
A light, fluffy, and low-carb bread made with Greek yogurt, eggs, and almond flour. Perfect for keto, gluten-free, or low-carb diets, this bread delivers a soft texture without grains or guilt.
Ingredients
1 cup plain Greek yogurt (unsweetened, full fat)
4 large eggs
1 tablespoon olive oil
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond flour
1 tablespoon psyllium husk (optional, for texture)
Instructions
- Preheat the oven to 350°F (175°C) and line or grease a loaf pan.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, and olive oil until smooth.
- Stir in the baking powder and salt.
- Add almond flour (and psyllium husk if using) and mix until a thick batter forms.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes, until golden brown and a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add garlic powder or Italian herbs for a savory flavor.
Mix in shredded cheddar or Parmesan for a cheesy version.
Psyllium husk adds a denser, more traditional bread texture.
Coconut flour can be used in place of almond flour, but adjust the liquids accordingly.
Store in an airtight container in the fridge for up to 5 days or freeze individual slices.
To reheat, toast slices or warm in the oven at 300°F (150°C).
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
