Zero Carb Yogurt Bread Recipe

Introduction

Zero Carb Yogurt Bread is a moist, protein-packed bread perfect for low-carb and keto diets. It’s easy to make and uses simple ingredients like almond flour and Greek yogurt for a deliciously dense texture. This bread is great for slicing and enjoying any time of day.

Ingredients

• 2 large eggs (at room temperature)
• 2 tablespoons avocado oil (or any oil of choice)
• ⅓ cup plain Greek yogurt (or sour cream)
• 2 tablespoons granulated erythritol (optional)
• 1 ¼ cups blanched almond flour
• 2 tablespoons protein powder (vanilla, unflavored, or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line a 4×4 inch square pan with parchment paper or grease it well.
2. Step 2: In a mixing bowl, whisk the eggs and avocado oil together until well combined and frothy. If using erythritol, add it now and whisk until dissolved.
3. Step 3: Stir in the Greek yogurt until the mixture is smooth and well combined.
4. Step 4: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and smooth the top evenly.
7. Step 7: Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For a sweeter loaf, increase erythritol or add cinnamon for extra flavor.
• Swap avocado oil with melted coconut oil or butter for a different taste profile.
• If you don’t have xanthan gum, you can substitute with an equal amount of ground flaxseed or chia seeds blended finely.
• Using a protein powder that you enjoy tasting will enhance the bread’s flavor, so choose vanilla or unflavored varieties to keep it versatile.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread truly zero carb?

While it’s labeled zero carb, the bread contains very low net carbs due to almond flour and yogurt, making it suitable for most low-carb diets.

Can I use regular flour instead of almond flour?

This recipe is designed for low-carb ingredients, so substituting regular flour will change the texture and carb count significantly. For best results, stick to almond flour or a similar low-carb flour.

Zero Carb Yogurt Bread Recipe

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★★★★★

4.5 from 55 reviews

This Zero Carb Yogurt Bread is a moist, low-carb bread option perfect for those following keto, diabetic, or low-carb lifestyles. Made with almond flour, protein powder, and Greek yogurt, this bread is packed with protein and healthy fats while keeping carbs extremely low. Its mild flavor and soft texture make it a versatile choice for sandwiches or toast.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

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Wet Ingredients

• 2 large eggs (at room temperature)
• 2 tablespoons avocado oil (or any oil of choice)
• ⅓ cup plain Greek yogurt (or sour cream)
• 2 tablespoons granulated erythritol (optional)

Dry Ingredients

• 1 ¼ cups blanched almond flour
• 2 tablespoons protein powder (vanilla, unflavored, or plant-based)
• 1 ½ teaspoons baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt

Instructions

1. Preheat Oven & Prepare the Pan: Preheat your oven to 300°F (150°C). Line a 4×4 inch square pan with parchment paper or grease it well to prevent sticking.
2. Whisk Eggs and Oil: In a mixing bowl, whisk the eggs with avocado oil until well combined and frothy. If using erythritol, whisk it in thoroughly to dissolve completely.
3. Add Greek Yogurt: Stir in the Greek yogurt until the mixture is smooth and evenly combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt to ensure even distribution of leavening agents and gum.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until combined. Avoid overmixing to keep the bread tender.
6. Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool & Slice: Allow the bread to cool in the pan for 15 minutes, then transfer it onto a wire rack to cool completely before slicing to avoid crumbly texture.

Notes

• This bread is best stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
• Substitute avocado oil with olive oil or melted coconut oil as preferred.
• Use a protein powder that suits your dietary needs; plant-based powders work well for a vegan variation if egg replacements are used.
• Xanthan gum helps improve texture and binding in gluten-free baked goods and should not be omitted.
• The optional erythritol adds sweetness without carbs but can be omitted for a more savory flavor.
• Make sure eggs are at room temperature to ensure better emulsification and rise.

Keywords: zero carb bread, keto bread, low carb bread, almond flour bread, diabetic bread, protein bread, yogurt bread