Zero Carb Yogurt Bread — light, fast, and surprisingly satisfying
Zero Carb Yogurt Bread is a quick, simple loaf that uses pantry-friendly ingredients to deliver a tender, protein-rich slice in under an hour. If you enjoy easy low-carb alternatives to traditional wheat loaves, you might also like this helpful guide to low-carb bread rolls, which pair nicely with this yogurt loaf. This recipe is excellent for anyone wanting a homemade bread without yeast, kneading, or long rises.
why make this recipe
This yogurt-based loaf is worth making because it’s fast, forgiving, and adaptable. Most classic breads take hours between rising and shaping, but this one mixes in minutes and bakes in about half an hour. That makes it ideal for busy mornings, last-minute guests, or when you want fresh bread without planning ahead.
Beyond speed, the loaf is naturally grain-free thanks to almond flour and gets structure and a tender crumb from Greek yogurt and eggs. It’s a good match for people looking to reduce grains or those following low-carb or keto-inspired approaches. While the name “Zero Carb Yogurt Bread” is what you provided, be aware the recipe does contain some carbohydrates from yogurt and almond flour — still, it’s much lower in net carbs than a wheat loaf.
Finally, this recipe is versatile. You can tweak the flavor, texture, and fat content by swapping yogurt types, folding in herbs, or adding mix-ins. It’s a great base loaf to keep on hand.
how to make Zero Carb Yogurt Bread
This section walks you through the process, step by step, with small tips to help along the way. The method is intentionally simple: combine, pour, and bake.
- Gather and measure your ingredients. Accurate measuring — especially of almond flour — helps the texture. Spoon the flour into the cup and level it rather than scooping directly from the bag.
- Preheat the oven and prepare the loaf pan so the batter slides out easily.
- Whisk the wet ingredients first, then add dry ingredients, stirring just until smooth. Overmixing won’t wreck the loaf, but a gentle hand helps keep the crumb tender.
- Bake until the top is golden and a toothpick shows a clean center. Let the loaf cool before slicing so it firms up and slices neatly.
Below you’ll find the exact ingredient list and directions as requested, plus visual and practical tips to make this loaf turn out every time.
Ingredients
2 cups plain Greek yogurt, 2 cups almond flour, 2 large eggs, 1 tablespoon baking powder, 1 teaspoon salt, 1 tablespoon apple cider vinegar
Ingredient notes and substitutions:
- Greek yogurt: Plain full-fat or 2% works well for richness. If you prefer lower fat, nonfat Greek yogurt will still work but the loaf will be slightly less tender. Plain yogurt adds both moisture and structure; flavored or sweetened varieties will change taste and sugar content.
- Almond flour: Use finely ground almond flour (not almond meal) for the best crumb. If you need a nut-free option, try a seed flour blend (sunflower seed flour), but note the color and flavor will change. Almond flour is the primary binder and contributes most of the density and flavor.
- Eggs: Large eggs help set the loaf. For an egg-free version, experiments with flax “eggs” can work, but texture will be different.
- Baking powder: Check that your baking powder is fresh; it’s the leavening that lifts the loaf.
- Salt: Adjust to taste, but a full teaspoon helps balance the mild almond flavor.
- Apple cider vinegar: Reacts with the baking powder and yogurt to give extra lift and a soft crumb. You can use lemon juice in the same amount if you prefer.
Directions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, combine the Greek yogurt, almond flour, eggs, baking powder, salt, and apple cider vinegar until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for Success Zero Carb Yogurt Bread
- Use room-temperature eggs and yogurt. Cold ingredients slow down the reaction of the leavening and can produce a denser loaf.
- Measure almond flour by weight when possible. Cups vary; using a kitchen scale (about 192 g for two cups if using 96 g per cup) keeps consistency across bakes.
- Don’t overmix once you combine wet and dry ingredients. Stir until just combined to avoid a gummy texture.
- Check doneness with a toothpick in the center. If it comes out mostly clean, the loaf is done; a few moist crumbs are fine. If it’s wet batter, bake a bit longer.
- Let the bread cool completely before slicing. The crumb finishes setting as it cools, which helps you cut even slices and avoid a mushy middle.
Flavor Variations Zero Carb Yogurt Bread
- Savory Herb and Garlic: Stir 1–2 teaspoons dried oregano or thyme, a clove of minced garlic, and a tablespoon of grated Parmesan into the batter for a savory loaf that pairs great with soups and salads.
- Cheesy Jalapeño: Fold in 1/2 cup shredded cheddar and 1 finely chopped jalapeño (seeds removed for milder heat) for a spicy, melty bread perfect with chili.
- Sweet Cinnamon Vanilla: Add 1–2 tablespoons sugar substitute or maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon for a sweeter breakfast-style loaf. Top with a light glaze if desired.
- Seeded Crunch: Mix in 2 tablespoons each of sunflower seeds and chia seeds for added texture and a nutty flavor. This also boosts fiber and healthy fats.
- Olive and Rosemary: Toss in 1/2 cup chopped Kalamata olives (pitted) and 1 tablespoon chopped fresh rosemary for a Mediterranean twist.
Serving Suggestions Zero Carb Yogurt Bread
- Toast and top: Toast slices and spread with butter, cream cheese, or mashed avocado for a hearty breakfast.
- Sandwich base: Use thicker slices as the foundation for open-faced sandwiches — smoked turkey, sliced tomato, and mustard work beautifully.
- Soup companion: Serve warm thick slices with stews or creamy soups; the mild flavor complements robust broths and sauces.
- Brunch platter: Slice thin and offer alongside cheeses, cured meats (swap pork with smoked turkey or smoked tofu if avoiding pork), olives, and fresh fruit for a crowd-pleasing board.
- French toast style: Dip slices in beaten eggs and a splash of milk, fry briefly in butter, and serve with berries for an indulgent morning option.
Storage and Freezing Instructions Zero Carb Yogurt Bread
- Short-term (room temperature): Store the cooled loaf covered at room temperature for up to 2 days. Keep it wrapped tightly in parchment and plastic wrap or stored in an airtight container to prevent drying.
- Refrigerator: For longer keeping, slice the loaf and store in the fridge for up to 7 days. Place parchment between slices if you want to prevent sticking.
- Freezing: This loaf freezes well. Wrap the whole cooled loaf tightly in plastic wrap and then aluminum foil, or freeze slices individually on a tray then transfer to a freezer bag. Freeze for up to 3 months. Thaw slices in the fridge or at room temperature, and reheat in the toaster or oven for best texture.
- Reheating: For a fresh-baked feel, reheat slices in a toaster oven at 325°F (160°C) for 5–7 minutes or toast briefly. Microwaving will warm it quickly but can make the crumb dense.
Nutrition Facts (Per Serving) — approximate
Assuming the loaf yields 10 slices and using whole-milk plain Greek yogurt and standard almond flour, approximate nutrition per serving:
- Calories: 173 kcal
- Protein: 10 g
- Carbohydrates: 6 g
- Fat: 13 g
- Fiber: 1.9 g
- Sodium: 264 mg
Notes on nutrition:
- These figures are estimates based on common ingredient values and a 10-slice loaf. Exact numbers depend on the brands you use, whether your yogurt is nonfat or full-fat, and the actual weight of your almond flour. If precise macros matter, weigh your ingredients and calculate using your preferred nutrition calculator.
- This loaf is lower in net carbs than a similar-sized slice of wheat bread, but it is not fat-free or strictly zero-carb. The almond flour and yogurt contribute both carbs and fiber; subtracting fiber from total carbs gives an approximate net-carb figure if you track that.
FAQ About Zero Carb Yogurt Bread
Is this bread truly zero carb?
No, despite the name, this loaf is not literally zero carbohydrate. Almond flour and Greek yogurt contain small amounts of carbs. Compared to wheat bread, it’s much lower in carbs, but it will still add several grams of carbohydrate per slice. If you need a guaranteed zero-carb option, this recipe will not meet that strict requirement.
Can I use regular flour instead of almond flour?
You can, but the texture and flavor will change dramatically. Almond flour is grain-free and has a different fat and moisture profile; replacing it with all-purpose flour will require altering the liquid ratio and may result in a drier or denser loaf. If using all-purpose flour, start with a smaller volume and be prepared to add liquid. A direct 1:1 swap is not recommended.
What type of Greek yogurt works best?
Plain Greek yogurt works best. Full-fat or 2% makes a creamier, richer loaf; nonfat will produce a slightly leaner and firmer crumb. Avoid flavored or sweetened yogurts unless you want a sweet loaf. If you’re watching dairy, choose a thick, unsweetened plant-based yogurt, but know the structure will differ and you may need binder tweaks.
How do I make the loaf more rise and fluffier?
Fresh baking powder and room-temperature ingredients help. Also, measure almond flour precisely (by weight is best). You can try separating the eggs, whisking the whites to stiff peaks, and folding them into the batter for extra lift, but that is an extra step and the texture will be slightly different.
Can I make this in a different pan size?
Yes, but baking time will change. A smaller pan (narrower loaf) will bake quicker and may brown faster on top; a larger, shallow pan will bake faster and be more like a quick bread. Keep an eye on the toothpick test and adjust time accordingly.
Is this safe for people with nut allergies?
No. This recipe uses almond flour, which contains tree nuts. For a nut-free version, try sunflower seed flour or a commercial seed-flour blend, but be aware the color and flavor may shift (sunflower seed flour can turn green if mixed with baking soda under some conditions; that’s harmless but surprising).
What if my loaf is gummy in the center?
Gummy centers usually indicate underbaking or too much moisture. Check your oven temperature with an oven thermometer to ensure accuracy. Also, measure almond flour by weight, and don’t be tempted to overmix. If the loaf looks browned on top but gummy inside, tent it with foil and bake an additional 5–10 minutes, checking frequently.
Final Thoughts
Zero Carb Yogurt Bread is a handy, adaptable loaf that gives you fresh, homemade bread without yeast, long rising times, or complicated steps. It’s ideal for anyone wanting a lower-carb, grain-free option that still slices, toasts, and pairs well with both sweet and savory toppings. While not literally zero in carbohydrates, it strikes a good balance for many household needs and can be customized with herbs, cheeses, or seeds to suit different meals.
If you try this loaf, consider keeping a small notebook of any tweaks you make (type of yogurt, mix-ins, bake time), because small changes can influence texture. Enjoy the simplicity of a bread you can mix up on a weeknight and have warm slices at the table in under an hour.
Print
Zero Carb Yogurt Bread
- Total Time: 40 minutes
- Yield: 10 slices 1x
- Diet: Low Carb
Description
A quick and simple loaf made with Greek yogurt and almond flour, perfect for low-carb enthusiasts.
Ingredients
- 2 cups plain Greek yogurt
- 2 cups almond flour
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a mixing bowl, combine the Greek yogurt, almond flour, eggs, baking powder, salt, and apple cider vinegar until smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room-temperature ingredients for a better rise. Measure almond flour by weight for consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 173
- Sugar: 1g
- Sodium: 264mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.9g
- Protein: 10g
- Cholesterol: 186mg
