This Zero Carb Yogurt Bread recipe is a wonderfully simple way to enjoy soft, flavorful bread without the carbs. It’s a staple in our home, and I hope it will become one in yours too.
This recipe takes me back to my mom, Eva. She believed the warmth of the oven was a hug for the whole house, pouring love into every simple bake. This soft, golden yogurt bread feels just like one of her comforting hugs, a cherished and simple reminder of home.
A Few Reasons You’ll Adore This Bread
This Zero Carb Yogurt Bread is a game-changer for anyone embracing a low-carb lifestyle. It’s incredibly easy to make, requiring just a few simple ingredients and minimal prep time. The result is a wonderfully moist and fluffy loaf that’s versatile enough for sandwiches, toast, or as a side for your favorite meals. It’s a healthy bread option that doesn’t compromise on taste or texture, making your low-carb baking journey both delicious and satisfying.
The Heart of This Simple Bread
- 1 cup full-fat Greek yogurt
- 4 large eggs
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil (plus more for greasing pan)
- 1 teaspoon apple cider vinegar
My Trusted Kitchen Helpers
A Well-Loved Loaf Pan (8×4 inch)
A smaller loaf pan gives this bread the perfect height and a wonderfully soft, even texture all the way through.
The Essential Wire Cooling Rack
Letting the bread cool completely on a wire rack is my secret to preventing a soggy bottom and ensuring the perfect slice every time.
Bringing Your Loaf to Life
Step 1: A Warm Welcome from the Oven
First, preheat your oven to 350°F (175°C). I find that giving the oven plenty of time to come to temperature ensures a perfect bake. Go ahead and lightly grease a small loaf pan (8×4 inch) with a little olive oil or line it with parchment paper for easy removal.
Step 2: Creating a Silky Smooth Start
In a large bowl, whisk together the Greek yogurt and eggs. Keep whisking until it’s perfectly smooth and creamy, this is what builds the foundation for that lovely, tender crumb.
Step 3: Folding in the Goodness
Now, add the almond flour, coconut flour, baking powder, and salt to the bowl. Mix everything together until you have a thick, smooth batter. Don’t worry if it seems a bit dense; that’s exactly how it should look.
Step 4: A Dash of Kitchen Magic
Gently stir in the olive oil and apple cider vinegar. You’ll notice the batter becomes slightly airy. This little bit of magic is what helps the bread rise beautifully in the oven.
Step 5: Tucking the Batter into its Pan
Pour your batter evenly into the prepared loaf pan. I like to use a spatula to smooth the top just so; it helps the bread bake evenly and develop a lovely golden crust.
Step 6: The Golden Transformation
Bake for 35–40 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. The aroma that fills the kitchen is simply divine!
Step 7: The Art of Patience
Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack. It’s tempting to slice right in, but allowing it to cool completely is key to getting clean, perfect slices.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. For precise nutritional values, I recommend using an online calculator with your exact ingredients.
A Few Wholesome Variations
For a different flavor profile, you could try using avocado oil instead of olive oil. To add a bit of texture and fiber, consider stirring in a tablespoon of chia seeds or flax seeds into the batter. For those who prefer a dairy-free option, a thick, unsweetened coconut yogurt can be a good substitute for Greek yogurt, though it may slightly alter the texture.
How We Love to Enjoy It
This Keto Yogurt Bread is incredibly versatile. I love toasting a slice and topping it with mashed avocado and a sprinkle of everything bagel seasoning for a quick and satisfying breakfast. It also makes wonderful grilled cheese sandwiches, the bread crisps up beautifully! For a simple side, serve it warm with a generous pat of butter alongside a hearty soup or stew, just like my dad, James, would have loved.
A Few Whispers of Advice
One common mistake is not mixing the yogurt and eggs well enough. Make sure they are completely smooth before adding the dry ingredients to avoid a lumpy texture. Another pitfall is overbaking, which can make the bread dry. Keep a close eye on it and check for doneness at the 35-minute mark. Lastly, be patient and let the bread cool completely. Slicing it while it’s still warm can cause it to crumble.
Keeping Your Bread Fresh and Happy
To keep your yogurt bread fresh, store it in an airtight container at room temperature for up to three days. If you’d like it to last longer, you can refrigerate it for up to a week. For longer-term storage, I recommend slicing the entire loaf and freezing it. That way, you can just pop a slice or two in the toaster whenever you like.
From My Kitchen to Yours
Baking this bread feels like coming home. It’s more than just a recipe; it’s a reminder that simple, wholesome ingredients can create something truly comforting. I hope that as you bake this Zero Carb Yogurt Bread in your own kitchen, you feel that same sense of warmth and joy, and that you create beautiful new memories with every slice.
Your Questions, Answered with a Smile
What if I don’t have almond or coconut flour?
This recipe is specifically balanced for almond and coconut flour. Substituting other flours would significantly change the texture and carb count, so I recommend sticking with the original combination for the best results.
Why does this recipe call for apple cider vinegar?
The apple cider vinegar reacts with the baking powder, which helps the bread rise and gives it a lighter, fluffier texture. It also helps to neutralize any potential “eggy” taste from the eggs.
Can I get creative with the flavors?
Absolutely! You can customize it by adding a teaspoon of dried herbs like rosemary or thyme to the batter for a savory twist. For a touch of sweetness, a little powdered erythritol and cinnamon would be lovely.
Print
Zero Carb Yogurt Bread
- Total Time: 50 minutes
- Yield: 1 loaf 1x
Description
A wonderfully soft, golden, and fluffy zero-carb bread made with Greek yogurt, almond flour, and coconut flour — a comforting and healthy low-carb favorite.
Ingredients
- 1 cup full-fat Greek yogurt
- 4 large eggs
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil (plus more for greasing pan)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C) and grease a small 8×4 inch loaf pan with olive oil or line with parchment paper.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth and creamy.
- Add almond flour, coconut flour, baking powder, and salt. Mix until a thick, smooth batter forms.
- Stir in olive oil and apple cider vinegar until batter becomes slightly airy.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 35–40 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, slice and freeze. For a dairy-free option, use coconut yogurt. Avoid overbaking to keep it soft and moist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: Low-Carb
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: zero carb, yogurt bread, keto bread, low carb, almond flour bread