Print

Zero Carb Yogurt Bread Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This Zero Carb Yogurt Bread is a moist, protein-packed, and low-carb alternative to traditional bread, perfect for those following ketogenic or low-carb diets. Made with almond flour, protein powder, and Greek yogurt, it offers a delicious, gluten-free option with a soft crumb and subtle tangy flavor.

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

  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 and avocado oil together until well combined and frothy. If using erythritol, add it now and whisk until it dissolves completely.
  3. Add Greek Yogurt: Stir in the Greek yogurt until the mixture is smooth and uniform in texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt. Ensure all dry ingredients are well incorporated.
  5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to maintain a tender bread texture.
  6. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool & Slice: Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

Notes

  • For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt alternative or sour cream.
  • Erythritol is optional and adds sweetness; omit if you prefer a savory bread.
  • Make sure eggs are at room temperature for better mixing and rise.
  • Use a protein powder flavor that complements the bread to avoid altering taste significantly.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

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

Find it online: https://victoriablair.com/zero-carb-yogurt-bread-recipe/