Zero Carb Yogurt Bread

If you’re following a keto, low-carb, or diabetic-friendly diet, traditional bread is often off the table. But what if you could enjoy a soft, fluffy slice without worrying about carbs? This Zero Carb Yogurt Bread is the answer to your bread cravings—without derailing your health goals.

Made with high-protein, low-carb ingredients like Greek yogurt and eggs, this bread has no flour, no grains, and absolutely zero net carbs per slice. It’s great for toast, sandwiches, or even as a side with soup or salad.

Unlike most keto breads, this version is moist, holds together well, and doesn’t taste “eggy” or rubbery. It’s easy to make, freezer-friendly, and an excellent option for anyone looking to reduce carbs without sacrificing comfort food.

🕒 Cooking Time & Serving

• Prep Time: 10 minutes

• Cook Time: 35–40 minutes

• Total Time: 50 minutes

• Servings: 10 slices

• Serving Size: 1 slice

🧾 Ingredients

Here’s everything you need to make Zero Carb Yogurt Bread:

• ¾ cup full-fat plain Greek yogurt (unsweetened)

• 4 large eggs

• 1 cup almond flour (super-fine blanched)

• 2 tbsp coconut flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp garlic powder (optional, for flavor)

• 1 tbsp apple cider vinegar (helps with rise)

• 2 tbsp olive oil or melted butter

• ¼ tsp xanthan gum (optional, for texture)

👩‍🍳 How to Make Zero Carb Yogurt Bread

1. Preheat Oven
   Preheat your oven to 350°F (175°C). Line a small loaf pan (8×4 inch) with parchment paper or grease it well.

2. Mix Wet Ingredients
   In a large bowl, whisk together the eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.

3. Add Dry Ingredients
   In a separate bowl, mix the almond flour, coconut flour, baking powder, salt, garlic powder, and xanthan gum (if using).

4. Combine
   Slowly add the dry ingredients to the wet mixture, stirring until a thick batter forms. It should be pourable but thick—similar to cake batter.

5. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

6. Cool Completely
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

📝 Notes

• Storage: Store in an airtight container in the fridge for up to 5 days, or freeze slices individually for up to 3 months.

• Texture Tip: Letting it cool fully helps the bread firm up and slice cleanly.

• Flavor Options: Add dried herbs, shredded cheese, or spices to switch up the flavor.

• No coconut flour? Use an extra ¼ cup almond flour instead (texture may be slightly denser).

❓ Frequently Asked Questions

Q: Is this bread really zero carb?
Yes—this recipe has zero net carbs per serving when calculated with net carbs (total carbs minus fiber and sugar alcohols), assuming unsweetened Greek yogurt and low-carb flours.

Q: Can I use regular yogurt instead of Greek?
No, regular yogurt is higher in moisture and carbs. Greek yogurt is thicker, creamier, and lower in carbs—making it ideal for this recipe.

Q: Can I make this dairy-free?
Yes, you can substitute the Greek yogurt with an unsweetened, dairy-free yogurt alternative, though texture may vary slightly.

Q: Why is my bread flat?
Make sure your baking powder is fresh, and don’t skip the apple cider vinegar—it reacts with the baking powder to help the bread rise.

📊 Nutrition (Per Serving – 1 Slice)