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Zero Carb Yogurt Bread recipe card

Zero Carb Yogurt Bread

Enjoy guilt-free Zero Carb Yogurt Bread that’s easy to make and packed with protein.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 large eggs
  • 1.5 cups full-fat Greek yogurt unsweetened
  • 0.25 cup melted butter or coconut oil
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 0.5 teaspoon xanthan gum or psyllium husk powder
  • 0.5 cup finely ground almond flour optional

Method
 

  1. Preheat the oven to 350°F. Line a standard loaf pan with parchment paper or grease it well.
  2. Add the eggs, Greek yogurt, and melted butter or coconut oil to a large mixing bowl and whisk until completely smooth.
  3. Sprinkle the baking powder, salt, and xanthan gum or psyllium evenly over the egg mixture, then whisk until fully combined.
  4. If using almond flour, add it to the bowl and whisk or stir just until the batter is smooth and uniform.
  5. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and tap the pan lightly on the counter to release any large air bubbles.
  6. Bake for 35 to 45 minutes, until the top is golden, the edges are just pulling from the sides, and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack and let it cool completely before slicing.

Notes

- Use room temperature eggs and yogurt to help the batter mix smoothly and bake more evenly.
- If the top browns too quickly, tent the loaf loosely with foil for the last 10 minutes of baking.
- Psyllium will give a slightly more bread-like, chewy texture, while xanthan gum keeps the crumb a bit lighter.
- Store sliced bread in an airtight container in the refrigerator for up to 5 days, or freeze slices with parchment between them for up to 2 months.