Zero Carb Yogurt Bread is a simple, low-carb loaf that uses Greek yogurt and almond flour to create a moist, easy-to-slice bread with just a handful of ingredients. If you enjoy experimenting with low-carb bakes, you might also like the chewy gingerbread cutout cookies recipe as a seasonal companion when you want something sweet and home-baked.
why make this recipe
This recipe is great for anyone who wants a fast, low-carb bread without fuss. It comes together in one bowl, doesn’t require kneading or long rising times, and bakes in about half an hour. Because it relies on almond flour and Greek yogurt, the texture is moist and slightly dense—perfect for toasting, topping, or enjoying plain.
Many people choose this loaf when they’re reducing refined carbs but still crave a familiar bread-like option. It’s an easy bridge between a strict low-carb diet and everyday cooking, and it adapts well to savory or sweet variations. For busy mornings, this loaf can be made ahead and toasted for breakfast; for dinner, it works as a quick side to soups or salads.
how to make Zero Carb Yogurt Bread
Making Zero Carb Yogurt Bread is straightforward: mix, pour, and bake. Even if you’re new to low-carb baking, this recipe is forgiving. The yogurt adds moisture and a mild tang, while eggs provide structure and almond flour supplies the bulk. Baking powder helps the loaf rise just enough for a light crumb without collapsing.
Start with room-temperature eggs for best volume, and stir gently—overmixing can make the crumb tougher. If your almond flour is dense or clumpy, lightly whisk it before measuring to ensure an accurate scoop. The apple cider vinegar reacts with the baking powder to give a little lift; it’s a small but helpful chemical nudge that improves texture.
After baking, cooling is important. The loaf firms as it cools, which makes slicing cleaner and keeps crumbs minimal. For the best slices, allow it to cool completely on a wire rack before cutting. If you need warm slices for immediate serving, let it rest 10 minutes in the pan, then transfer to the rack to finish cooling.
Ingredients :
- 1 cup plain Greek yogurt
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Ingredient notes and substitutions:
- Plain Greek yogurt: Full-fat yogurt makes a richer loaf, while nonfat Greek yogurt reduces calories but can yield a slightly drier crumb. If you need a non-dairy option, use a thick unsweetened soy or coconut yogurt; expect a different flavor and a slightly altered texture.
- Almond flour: Blanched almond flour (finely ground) gives the best texture. You can substitute part of the almond flour with coconut flour, but coconut flour absorbs much more liquid—start by replacing no more than 1/4 cup and add an extra egg or a splash of yogurt as needed.
- Eggs: Provide structure and lift; pasteurized egg products can be used safely if fresh eggs are a concern.
- Apple cider vinegar: This activates the baking powder and brightens the loaf. If you don’t have apple cider vinegar, a mild vinegar or freshly squeezed lemon juice will work in the same amount.
- Salt: Adjust to taste. If you use a salted yogurt, taste the batter before adding extra salt.
Directions :
- Preheat your 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 well mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy as desired.
Pro Tips for Success Zero Carb Yogurt Bread
- Use room-temperature eggs: Room-temperature eggs combine more easily and trap more air, helping the loaf rise a bit more evenly.
- Measure almond flour carefully: Spoon the almond flour into the measuring cup and level it with a knife to avoid packing, which can make the loaf too dense.
- Don’t overmix: Stir just until ingredients are combined. Overmixing develops too much structure and can make a gummy texture.
- Check doneness with a skewer: Because almond flour products brown faster, focus on an inserted toothpick or skewer; it should come out mostly clean with a few moist crumbs, not wet batter.
- Let it cool fully for clean slices: Cooling on a wire rack allows steam to escape and the crumb to set, making slicing neater and preventing crumbling.
Flavor Variations Zero Carb Yogurt Bread
- Savory herb loaf: Stir in 1–2 tablespoons of chopped fresh herbs (rosemary, thyme, or basil), 1/4 cup grated Parmesan, and a pinch of black pepper for a savory version that pairs with soups or salads.
- Seed and nut crunch: Fold in 2 tablespoons each of sesame seeds and pumpkin seeds, plus 1 tablespoon of chopped toasted walnuts for a crunchy texture and nutty flavor.
- Lemon poppy seed: Add 2 teaspoons of lemon zest and 1 tablespoon of poppy seeds, and swap apple cider vinegar for lemon juice to intensify the citrus notes—great for breakfast.
- Garlic and onion: Mix in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 tablespoons of finely chopped chives for a robust savory bread.
- Sweet cinnamon swirl: Add 1–2 tablespoons of a low-carb sweetener and 1 teaspoon of cinnamon to the batter, or swirl in a cinnamon-sweetener mix before baking for a slice that works as a light dessert.
Serving Suggestions Zero Carb Yogurt Bread
This loaf is versatile—serve it several ways depending on the meal and mood:
- Toasted with butter or a nut butter for a simple breakfast.
- Sliced and served warm alongside a bowl of steaming soup or chili to add a satisfying bite.
- Use as the base for open-faced sandwiches: top a slice with mashed avocado, smoked salmon, or a soft cheese and fresh herbs.
- Sliced thin and used as crackers: lightly toast slices in a skillet with a touch of oil and cut them into triangles for dipping.
- For a sweet touch, top with ricotta and fresh berries or a sugar-free jam.
Storage and Freezing Instructions Zero Carb Yogurt Bread
- Room temperature: Store the loaf wrapped tightly in plastic wrap or in an airtight container for up to 2 days at room temperature. Keep it away from direct sunlight and heat.
- Refrigerator: For longer freshness, wrap the cooled loaf tightly and refrigerate for up to 6 days. Slices can be warmed in a toaster oven or microwave for quick serving.
- Freezing: Slice the loaf before freezing for convenience. Place slices between layers of parchment or wax paper, then store in a freezer-safe bag or container for up to 2 months. To thaw, remove the number of slices you need and warm them gently in the toaster or oven.
- Tips for best texture after freezing: Toasting from frozen gives the best texture and restores some crispness to the edges. If you prefer a softer slice, thaw at room temperature for 20–30 minutes, then warm in a low oven.
Nutrition Facts (Per Serving) — approximate (per slice assuming 8 slices)
- Calories: 110 kcal
- Protein: 6.6 g
- Carbohydrates: 3.9 g
- Fat: 8.3 g
- Fiber: 1.5 g
- Sodium: 230 mg
Nutrition notes:
- These values are estimates calculated from common ingredient databases and will vary depending on the brands and specific products you use (for example, full-fat versus nonfat Greek yogurt). If you need precise nutrition for medical or strict dietary tracking, measure your exact ingredients and use a nutrition calculator or app.
- The carbohydrate count mainly comes from the almond flour and Greek yogurt; using nonfat vs full-fat yogurt slightly changes calories and carbs.
- If you follow a ketogenic diet, consider pairing slices with high-fat toppings to increase satiety while still keeping carbs low.
Is this bread truly zero carb?
No. Despite the name "Zero Carb Yogurt Bread," the recipe contains a small amount of carbohydrates from ingredients like Greek yogurt and almond flour. The carbohydrate content is low compared to regular wheat bread, especially if you use unsweetened Greek yogurt and almond flour, but it is not literally zero. The name likely reflects its low-carb profile rather than a literal zero-carb count.
Can I use regular wheat flour instead of almond flour?
You can, but regular wheat flour behaves very differently. One cup of all-purpose flour absorbs less moisture and requires more liquid and often gluten development (kneading) to produce a good loaf. If you swap in wheat flour directly, expect a denser, possibly drier result and adjust liquids and leavening accordingly. For a closer texture, consider a tested recipe designed for wheat flour rather than substituting 1:1.
Can I make this loaf dairy-free?
Yes—use a thick, unsweetened plant-based Greek-style yogurt, such as coconut or soy-based yogurt. Keep in mind that the flavor and texture will change: coconut yogurt adds more coconut flavor and may be slightly thicker, while soy yogurt is closer in tang and texture to dairy Greek yogurt. You may need to adjust moisture slightly if the yogurt is much thinner than dairy Greek yogurt.
My loaf is too dense—what went wrong?
Density often comes from packed almond flour measurements, overmixing, or cold eggs. Sift or fluff almond flour before measuring, whisk eggs lightly before adding, and stir only until combined. Also check your baking powder—if it’s old, it won’t provide lift. Lastly, baking at the wrong temperature or in a pan that’s too large can affect rise; a small, well-greased loaf pan helps the batter achieve the right shape and structure.
Can I add sweeteners or sugar?
You can add a low-carb sweetener if you want a sweeter loaf, but adding traditional sugar will increase carbs significantly. When using sweeteners, choose one that measures and bakes similarly to sugar (erythritol blends or stevia/erythritol combos) and follow the manufacturer’s substitution guidelines. Keep in mind that liquid adjustments might be needed, and sweeteners sometimes change texture slightly.
How do I get a crisp crust?
Brush the top with a little oil or melted butter before baking and bake until the top is well-browned. A slightly higher oven temperature for the last 3–5 minutes can help brown the crust, but watch closely to avoid burning. Toasting slices after baking is another easy way to get a crisp outer edge.
Is almond flour necessary, or can I use other nut flours?
Almond flour gives this loaf a pleasant, mild flavor and good structure due to its fat content. Other nut flours—hazelnut or cashew—can be used but will alter the flavor and may pack or behave differently. If using a denser nut flour or one with larger pieces, pulse it in a food processor to a finer texture for better consistency.
Can I double the recipe to make a larger loaf or two pans?
Yes, you can double the recipe and bake in two loaf pans or a larger pan, but baking time will change. Two standard loaf pans will bake similarly to the single loaf, while a larger pan may require additional baking time and careful temperature monitoring. Use a toothpick to check for doneness and consider tenting the loaf with foil if the top browns too quickly.
Final Thoughts
This Zero Carb Yogurt Bread is an approachable, flexible recipe for anyone wanting a quick, low-carb loaf without complicated techniques or long prep. It’s forgiving, customizable, and fits well into weeknight cooking, meal prep, and simple breakfasts alike. With a few pantry staples and a single bowl, you can have fresh bread in under an hour—perfect for busy schedules or anyone easing into lower-carb baking. Enjoy experimenting with the flavor variations and keep the loaf wrapped and sliced for easy meals throughout the week.
Print
Zero Carb Yogurt Bread
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Low-Carb, Gluten-Free
Description
A simple, low-carb loaf made with Greek yogurt and almond flour, perfect for toasting or as a side for soups.
Ingredients
- 1 cup plain Greek yogurt
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your 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 well mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy as desired.
Notes
Use room-temperature eggs for the best volume. Avoid overmixing for a tender crumb.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American