Zero Carb Yogurt Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add Greek Yogurt: Stir in the Greek yogurt until the mixture is smooth and evenly combined.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/zero-carb-yogurt-bread-recipe/
