Description
This Zero Carb Yogurt Bread is a delicious and healthy low-carb, keto-friendly loaf made with full-fat Greek yogurt and almond flour. It’s gluten-free, moist, and perfect for sandwiches or toasted breakfasts, offering a great alternative to traditional bread without the carbs.
Ingredients
Wet Ingredients
- 1 cup plain full-fat Greek yogurt (unsweetened, no added sugar)
- 4 large eggs
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum (optional, for better texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by lining it with parchment paper or greasing it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the plain full-fat Greek yogurt and the four large eggs until the mixture is smooth and well combined.
- Add Dry Ingredients: Add almond flour, coconut flour, baking powder, salt, and xanthan gum (if using) to the wet ingredients. Stir gently until the ingredients are just combined to maintain a good texture, then mix in the apple cider vinegar. The batter will be quite thick at this stage.
- Transfer Batter: Pour the thick batter into the prepared loaf pan and smooth out the top evenly using a spatula to ensure uniform baking.
- Bake the Bread: Place the loaf pan in the oven and bake for 35 to 40 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Afterward, take the bread out of the pan and transfer it to a wire rack to cool completely before slicing to preserve its texture.
Notes
- Store the bread in the fridge for up to 5 days or freeze individual slices for longer storage.
- This bread is excellent when toasted and topped with butter or cream cheese.
- It makes a perfect base for low-carb sandwiches thanks to its sturdy texture and flavor.
