Description
This Zero Carb Yogurt Bread is a delicious, low-carb alternative to traditional bread, made with simple ingredients like almond flour and Greek yogurt. Perfect for those following keto or low-carb diets, it offers a moist, flavorful loaf that can be enjoyed toasted or fresh with your favorite spreads or fillings.
Ingredients
Scale
Wet Ingredients
- 1 cup plain full-fat Greek yogurt (unsweetened)
- 2 large eggs
- 1 tablespoon olive oil or melted butter (optional, for richness)
Dry Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional for flavor)
- 1 tablespoon psyllium husk powder (optional, for structure and texture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and Greek yogurt until smooth and fully combined. If using olive oil or melted butter, add it now and mix well.
- Combine Dry Ingredients: In a separate bowl, mix the almond flour, baking powder, salt, and garlic powder (if using). Stir well to evenly distribute the ingredients.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. If including psyllium husk powder, add it at this point and mix until fully incorporated.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula for uniform baking.
- Bake the Bread: Place the loaf pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top and have risen nicely.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing to maintain texture.
- Serve: Once fully cooled, slice the bread and enjoy it as toast, for sandwiches, or with your favorite spreads.
Notes
- Using psyllium husk powder helps improve the bread’s structure and texture but is optional.
- Garlic powder adds a subtle savory flavor; omit for a plain bread.
- The bread is best stored in an airtight container in the refrigerator and consumed within 3-4 days.
- For a dairy-free option, substitute Greek yogurt with a thick coconut yogurt, though texture may vary.
- Allow the bread to cool completely before slicing to avoid crumbling.
