Zero Carb Yogurt Bread Recipe – Easy Keto Bread with Greek Yogurt & No Flour
This Zero Carb Yogurt Bread Recipe is a game-changer for anyone following a keto or low-carb lifestyle. Made with simple ingredients like Greek yogurt, eggs, and almond flour (or other carb-free alternatives), this bread is soft, fluffy, and perfect for sandwiches, toast, or snacking. It’s gluten-free, sugar-free, and packed with protein—ideal for meal prep or guilt-free indulgence. Whether you're cutting carbs or just looking for a healthier bread option, this recipe delivers flavor without compromise.
Equipment
- Mixing bowl
- Whisk
- Loaf pan (8x4 or 9x5)
- Oven
- Spatula
- Parchment paper or nonstick spray
Ingredients
- 1 cup thick Greek yogurt (full-fat or low-fat)
- 3–4 large eggs
- 1 tbsp baking powder
- ½ tsp salt
Optional:
- ½ tsp garlic powder
- 1 tbsp chopped herbs (rosemary, thyme, chives)
- 1 tbsp nutritional yeast
- ¼ cup shredded cheese
- 1 tbsp flaxseed or chia seeds
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Whisk eggs in a bowl until frothy.
- Stir in Greek yogurt, baking powder, salt, and any optional seasonings.
- Mix gently until just combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes until golden and firm.
- Let cool completely before slicing.
Notes
- Use thick, strained yogurt for best texture. If your yogurt is runny, strain it through cheesecloth for 1–2 hours.
- Don’t skip baking powder—it’s essential for rise.
- Let cool fully before slicing to avoid crumbling.
- For muffins, divide batter into a greased muffin tin and bake for 20–25 minutes.
- Store in fridge up to 5 days or freeze slices with parchment between layers.