Zero Carb Yogurt Bread – Keto Bread Recipe with Greek Yogurt and No Flour
This Zero Carb Yogurt Bread is soft, fluffy, and packed with protein—perfect for low-carb and keto lifestyles. Made with Greek yogurt and almond flour, it’s gluten-free, sugar-free, and ideal for sandwiches, toast, or snacking.
Equipment
- Mixing bowl
- Whisk or hand mixer
- Loaf pan (8x4 or 9x5)
- Parchment paper or nonstick spray
- Spatula
- Oven or toaster oven
Ingredients
- 1 cup full-fat plain Greek yogurt
- 4 large eggs
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line or grease your loaf pan.
- Whisk eggs in a bowl until frothy.
- Add yogurt, baking powder, salt, and any optional flavorings. Mix gently until smooth.
- Let batter rest for 5 minutes to activate leavening.
- Pour into pan and smooth the top.
- Bake for 25–35 minutes until golden and firm. Toothpick should come out clean.
- Cool completely in pan before slicing to prevent crumbling.
- Toast or serve with your favorite toppings.
Notes
- Use full-fat yogurt for best texture and flavor.
- Letting the batter rest improves rise and fluffiness.
- Avoid overmixing to keep the bread light.
- Store in fridge up to 5 days or freeze slices individually.
- Reheat in toaster or oven—skip the microwave to avoid rubbery texture.
- Add a pinch of salt even in sweet versions to enhance flavor.