Name: Low‑Carb Yogurt Bread – Delicious and Healthy
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup full-fat Greek yogurt; 4 large eggs; 1 1/2 cups almond flour; 1/4 cup coconut flour; 1 tbsp baking powder; 1/2 tsp salt; Optional: 1/2 tsp garlic powder, 1 tsp dried herbs, 1 tbsp seeds (sesame, poppy, flax)

A soft, tangy loaf made with Greek yogurt and low‑carb flours that’s perfect for sandwiches, toasts, or snacking. I crafted this recipe to satisfy cravings for fresh bread while keeping carbs in check—simple, moist, and packed with protein.

Why You’ll Love This Recipe

I adore this yogurt bread because it strikes the perfect balance of fluffy texture and tangy flavor without the carb overload. It’s ridiculously easy—with minimal ingredients and one-bowl prep. Plus, it stores well and keeps nicely for days, making it a great option any time I want a wholesome, homemade slice.

Ingredients

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

Greek yogurt (full‑fat)
Eggs
Almond flour
Coconut flour
Baking powder
Salt
Optional: garlic powder, dried herbs, seeds (sesame, poppy, flax)

Directions

Preheat oven to 350 °F (175 °C).
In a large bowl, whisk together Greek yogurt and eggs until smooth.
Add almond flour, coconut flour, baking powder, salt, and any optional seasonings. Mix until just combined—the batter will be thick.
Transfer the dough to a greased or lined 8×4″ loaf pan and smooth the top.
Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove and cool completely on a wire rack before slicing.

Servings and timing

This loaf yields 10–12 slices.
Preparation time: 10 minutes
Baking time: 45 minutes
Cooling time: 20 minutes
Total time: 1 hour 15 minutes

Variations

Savory herb: I mix in chopped rosemary, thyme, or oregano.
Garlic parmesan: I add garlic powder and sprinkle parmesan cheese on top before baking.
Seeded topping: I brush the top with egg wash and sprinkle chia, sesame, or poppy seeds.
Sweet twist: I stir in a sugar-free sweetener and cinnamon for a mildly sweet version.

Storage/Reheating

I store this bread wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. To refresh slices, I toast them lightly or warm in a toaster oven for about 3 minutes—it brings back crisp edges and soft centers.

FAQs

How low-carb is this bread?

I estimate about 2–3 grams of net carbs per slice, depending on the specific brand of yogurt and flours used.

Can I use full-fat regular yogurt?

I haven’t tried regular yogurt—it may make the batter runnier and the loaf denser. I highly recommend Greek yogurt for best texture.

Is this recipe gluten-free?

Yes—it uses almond and coconut flours, so it’s naturally gluten‑free.

Can I freeze the bread?

Certainly—I wrap the cooled loaf or individual slices in plastic wrap and freeze for up to 2 months. To thaw, I leave it at room temperature or pop a slice in the toaster.

Can I make mini loaves or muffins?

Yes—I divide the batter into mini loaf pans or a muffin tin. Bake at 350 °F (175 °C) for about 25–30 minutes (mini loaves) or 18–22 minutes (muffins), until a toothpick comes out clean.

Conclusion

I love how this Low‑Carb Yogurt Bread feels like a cozy, homemade loaf but with smart ingredients that support my healthy goals. It’s versatile, delicious, and easy to bake anytime I crave fresh bread. I hope it becomes a staple in my low‑carb kitchen!