Zero carb yogurt bread recipe

Why you’ll love this recipe

I love how this bread gives me the comfort of a classic loaf without the carbs. It is easy to prepare, uses simple ingredients, and works well for both sweet and savory toppings. I also like how versatile it is, allowing me to customize flavors while keeping it low-carb.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs
• 1/2 cup full-fat Greek yogurt
• 1 tablespoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum or psyllium husk powder
• optional: 1/2 cup finely ground almond flour

Directions

1. I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
2. In a large bowl, I whisk together the eggs, Greek yogurt, and melted butter (or coconut oil) until the mixture is smooth and creamy.
3. I add the baking powder, salt, and xanthan gum or psyllium husk powder. If I am using almond flour, I mix it in at this stage. I stir everything until the batter is well combined and slightly thick.
4. I pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. I bake the bread for 35 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.

Servings and timing

I get about 12 slices from this loaf. The preparation takes around 10 minutes, and the baking time is about 40 minutes, making the total time approximately 50 minutes.

Variations

I like to customize this bread depending on what I am in the mood for. Sometimes I add herbs like rosemary or thyme for a savory version. I also enjoy adding seeds such as sesame or flax for extra texture. When I want a slightly richer structure, I include the almond flour, but I skip it when I want to keep the recipe as close to zero carb as possible.

Storage/reheating

I store the bread in the refrigerator in an airtight container for several days. When I want to enjoy it, I toast the slices lightly to improve the texture and bring back some crispness. I avoid leaving it at room temperature for too long to maintain freshness.

FAQs

Can i skip the xanthan gum or psyllium husk?

I can skip it, but I notice the bread becomes more fragile and crumbly without it.

Can i make this dairy free?

I can replace the butter with coconut oil and use a dairy-free yogurt alternative if needed.

Why does the bread need to cool completely?

I let it cool fully because it helps the structure set properly and prevents the slices from falling apart.

Can i freeze this bread?

I can freeze slices individually and toast them straight from frozen when needed.

What does this bread taste like?

I find the flavor mild and slightly eggy, which makes it a great base for both savory and sweet toppings.

Conclusion

I find this zero carb yogurt bread to be a practical and satisfying solution when I want bread without the carbs. It is simple, adaptable, and perfect for everyday use, making it a staple recipe in my low-carb kitchen.

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