Introduction

This Zero Carb Yogurt Bread is a perfect low-carb alternative to traditional bread, packed with protein and healthy fats. It’s moist, fluffy, and easy to make with simple ingredients you likely have on hand. Ideal for those following keto or low-carb diets, it pairs wonderfully with both sweet and savory toppings.

A loaf of freshly baked bread with a shiny, deep golden-brown top crust, made up of small rounded sections forming a soft, pillowy, braided texture. The loaf is cut to show the inside, which is fluffy, soft, and white with an airy texture. It sits on a wire cooling rack over a white marbled surface. In the background, there is a white plate holding more bread, slightly blurred to keep the focus on the loaf. The lighting highlights the bread’s glossy top and soft inside, giving it a warm and inviting look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 300°F (150°C). Line a 4×4 inch square pan with parchment paper or grease it well.
Step 2: In a mixing bowl, whisk the eggs and avocado oil until well combined and frothy. If using erythritol, whisk it in until dissolved.
Step 3: Stir in the Greek yogurt until smooth and well combined.
Step 4: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Be careful not to overmix.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 7: 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 extra flavor, add a teaspoon of vanilla extract or your favorite herbs to the batter.
Substitute coconut flour for almond flour with adjustments: use less flour and add more eggs as coconut flour absorbs more liquid.
If you don’t have erythritol, omit it or replace with a small amount of your preferred low-carb sweetener.
Use a silicone loaf pan or ensure parchment paper is well greased for easy removal.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze sliced pieces in a freezer bag for up to 3 months. To reheat, toast slices lightly or warm in the oven for a few minutes.

How to Serve

A loaf of bread sits on a dark wire rack over a brown cloth, with a slice lying flat in front showing a soft, airy white inside with a golden-brown crust. The loaf is made of several shiny, fluffy golden-brown pieces connected side by side in two rows, each piece puffed up with a slightly glossy, smooth top. The background shows a blurred white plate with another piece of bread against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour will change the texture and carb count significantly, and may require adjusting liquid amounts. This recipe is designed specifically for low-carb almond flour.

What if I don’t have xanthan gum?

Xanthan gum helps provide structure and elasticity. You can substitute with an equal amount of guar gum or omit it, but the bread may be more crumbly.