Zero Carb Yogurt Bread
Fluffy, protein-rich keto bread made with just 6 simple ingredients. Perfect for sandwiches and toast with zero net carbs per slice.
Ingredients
- 6 large eggs room temperature preferred
- ½ cup full-fat Greek yogurt unsweetened, plain only
- 1 tablespoon baking powder aluminum-free preferred
- ¼ cup melted butter or coconut oil use coconut oil for dairy-free
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder for texture and structure
- ½ cup finely ground almond flour optional, adds structure
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, letting it hang over the sides for easy removal.
- Mix Wet Ingredients: Crack eggs into a large mixing bowl. Add Greek yogurt and melted butter. Whisk vigorously for about 1 minute until smooth and slightly frothy.
- Add Dry Ingredients: Sprinkle baking powder, salt, and xanthan gum over the wet mixture. If using almond flour, add it now. Fold together gently with a spatula until no dry streaks remain. Do not overmix.
- Pour and Smooth: Pour batter into prepared loaf pan. Spread evenly and smooth the top with a spatula. Tap pan gently on counter to release air bubbles.
- Bake: Bake for 35-45 minutes until top is golden brown and a toothpick inserted in the center comes out clean. If top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
- Cool Completely: Let bread cool in pan for 10 minutes, then lift out using parchment paper handles. Transfer to a wire rack and cool completely for about 30 minutes before slicing.
Notes
Zero Carb Option: Skip the almond flour for true zero net carbs per slice. With almond flour, each slice contains 1-2g carbs.
Storage: Store in airtight container at room temperature for 2 days, refrigerate for up to 7 days, or freeze individual slices for up to 2 months.
Yogurt: Must use full-fat Greek yogurt. Low-fat versions don't provide enough moisture.
Slicing: Use a serrated knife for clean slices. Always wait until completely cool before slicing to prevent crumbling.
Toasting: This bread tastes best when toasted.
Dairy-Free: Replace butter with coconut oil and use unsweetened coconut yogurt instead of Greek yogurt.
Storage: Store in airtight container at room temperature for 2 days, refrigerate for up to 7 days, or freeze individual slices for up to 2 months.
Yogurt: Must use full-fat Greek yogurt. Low-fat versions don't provide enough moisture.
Slicing: Use a serrated knife for clean slices. Always wait until completely cool before slicing to prevent crumbling.
Toasting: This bread tastes best when toasted.
Dairy-Free: Replace butter with coconut oil and use unsweetened coconut yogurt instead of Greek yogurt.