Description
A light, fluffy, and satisfying low-carb loaf made with Greek yogurt and almond flour. This Zero Carb Yogurt Bread is soft, slightly tangy, and perfect for anyone following a keto or grain-free lifestyle. Enjoy it toasted with butter or as a base for sandwiches and snacks.
Ingredients
Scale
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup full-fat Greek yogurt
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- Optional: sesame seeds or herbs for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, mix Greek yogurt, eggs, olive oil, and apple cider vinegar until smooth.
- Combine wet and dry ingredients and stir until fully incorporated.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle sesame seeds or herbs on top if desired.
- Bake for 40–45 minutes, or until golden brown and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use full-fat Greek yogurt for the best texture and flavor.
- Allow bread to cool completely before slicing for clean cuts.
- Store in the refrigerator for up to 4 days or freeze individual slices for later.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg