Zero Carb Yogurt Bread (Printable Version)
Light, fluffy bread alternative made with Greek yogurt and eggs. Perfect for low-carb or keto lifestyles.
# What You Need:
→ Wet Ingredients
01 - 1 cup (240 g) full-fat Greek yogurt, unsweetened
02 - 4 large eggs
→ Dry Ingredients
03 - 2 tbsp coconut flour
04 - 2 tsp baking powder
05 - 1/2 tsp salt
→ Optional
06 - 1 tsp apple cider vinegar for extra rise
07 - 1 tbsp sesame or poppy seeds for topping
# How To Make:
01 - Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - Whisk Greek yogurt and eggs in medium bowl until fully combined and slightly frothy.
03 - Sift together coconut flour, baking powder, and salt in separate small bowl.
04 - Add dry ingredients to wet mixture. Mix thoroughly until smooth. Let batter rest 2-3 minutes for coconut flour to absorb moisture.
05 - Stir in apple cider vinegar if using for extra fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula. Sprinkle with seeds if desired.
07 - Bake for 30-35 minutes until golden and toothpick inserted in center comes out clean.
08 - Cool completely in pan. Remove and slice. Serve as toast, sandwiches, or standalone snack.
# Expert Advice:
01 -
- You get that satisfying bread texture without the heavy carb crash that usually follows
- The ingredient list is so short you probably have everything in your fridge right now
02 -
- Coconut flour needs that rest time or your bread will be gummy in the center
- Skipping the parchment paper will result in a stuck mess, I learned this the hard way
03 -
- Weighing your yogurt ensures consistency since Greek yogurt brands vary wildly in thickness
- A glass loaf pan browns the bottom more, so metal might be safer for your first attempt