If you’ve ever tried “keto bread” and ended up with something crumbly, eggy, or just…sad, you’re not alone. Bread is one of those comfort foods that’s tough to replicate without flour. But this Zero Carb Yogurt Bread Recipe actually delivers. Thanks to the magic of Greek yogurt, you get a soft, sliceable loaf that feels like real bread, without the carbs.
Whether you’re doing keto, living gluten-free, or just trying to cut back on refined grains, this recipe is one you’ll want to bake on repeat. It’s sturdy enough for sandwiches, light enough for toast, and versatile enough to adapt into sweet or savory variations.
Ingredients for Zero Carb Yogurt Bread
- 6 large eggs
- ½ cup full-fat plain Greek yogurt (unsweetened)
- ¼ cup melted butter or coconut oil
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon xanthan gum or psyllium husk powder (helps bind)
- ¼ teaspoon salt
- Optional: ½ cup finely ground almond flour (adds structure, but skip for strict zero carb)
💡 Ingredient Notes:
- Use full-fat yogurt — low-fat versions add carbs and make bread dry.
- Psyllium husk gives a slightly more “bready” chew, while xanthan gum makes it smoother.
- Almond flour improves texture, but it’s not essential.
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment or grease well.
2. Mix Wet Ingredients
In a large bowl, whisk together eggs, yogurt, and melted butter (or coconut oil) until smooth.
3. Add Dry Ingredients
Stir in baking powder, salt, and xanthan gum or psyllium husk. If using almond flour, add it here. Mix until slightly thickened.
4. Fill the Pan
Pour batter into loaf pan, smoothing the top evenly with a spatula.
5. Bake
Bake 35–45 minutes until golden brown. A toothpick inserted in the center should come out clean.
6. Cool & Slice
Cool in pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing (this step prevents crumbling).
Why Yogurt Makes the Best Zero Carb Bread
Greek yogurt is the unsung hero of low-carb baking. It keeps the loaf soft and moist, balances the egg flavor, and adds a slight tang that feels “bread-like.” Unlike coconut or almond flour breads that often crumble, this version slices cleanly — which is why it works so well for sandwiches.
Tips & Tricks for Perfect Texture
- Always let the loaf cool fully before slicing. Warm bread = collapsed bread.
- For a lighter texture, separate the eggs and whip the whites before folding them into the batter.
- Use a serrated knife for clean slices.
- Store in the fridge (lasts 5–7 days) or freeze slices individually for up to 2 months.
Variations & Flavor Ideas
- Savory: Add garlic powder, rosemary, or shredded cheese to the batter.
- Sweet: Stir in a dash of vanilla extract and cinnamon for a breakfast loaf.
- Cheesy: Fold in ½ cup shredded mozzarella or cheddar.
- Seeded: Sprinkle sesame or sunflower seeds on top before baking.
- Dairy-Free: Use unsweetened coconut yogurt + coconut oil.
Serving Suggestions
- Toast with avocado and sea salt
- Mini grilled cheese sandwiches
- Base for French toast (yes, keto French toast!)
- Cube it into croutons for salads
- Use as stuffing bread for a holiday meal
Common Mistakes to Avoid
- Skipping parchment paper → bread may stick.
- Using low-fat or flavored yogurt → adds carbs and ruins texture.
- Overmixing → dense loaf.
- Cutting too early → loaf may collapse.
- Using baking soda instead of baking powder → affects rise and taste.
Frequently Asked Questions
Is this bread truly zero carb?
Yes, if you skip almond flour and use carb-free Greek yogurt, each slice is virtually zero net carbs.
Can I make it dairy-free?
Yes, swap butter for coconut oil and use unsweetened almond or coconut yogurt.
Why did my loaf collapse?
It was likely sliced too soon or the batter was overmixed. Cool fully before cutting.
Can I bake it in a bread machine?
Bread machines mix well, but they don’t bake egg-based breads evenly. Best to bake in the oven.
Nutrition Information (Per Slice, based on 12)
- Calories: 120
- Fat: 10g
- Protein: 5g
- Carbs: 0g
- Fiber: 1g
- Net Carbs: 0g
- Cholesterol: 95mg
- Sodium: 180mg
A Smarter, Softer Keto Bread Alternative
Keto breads don’t have to taste like cardboard. This Zero Carb Yogurt Bread Recipe gives you the golden crust, soft crumb, and versatility you’ve been missing. Once you bake it, you’ll probably wonder why you ever settled for store-bought “keto loaves” that cost triple the price and half the flavor.
Go ahead, toast it, sandwich it, butter it. Because yes, you can enjoy bread again, without the carbs.
Best Zero Carb Yogurt Bread for Keto (Easy & Soft Recipe)
Ingredients
- 6 large eggs
- ½ cup full-fat plain Greek yogurt (unsweetened)
- ¼ cup melted butter or coconut oil
- 1 tbsp aluminum-free baking powder
- ½ tsp xanthan gum or psyllium husk powder (helps bind)
- ½ tsp salt
- Optional: ½ cup finely ground almond flour (adds structure, but skip for strict zero carb)
Ingredient Notes:
- Use full-fat yogurt — low-fat versions add carbs and make bread dry.
- Psyllium husk gives a slightly more “bready” chew, while xanthan gum makes it smoother.
- Almond flour improves texture, but it’s not essential.
Instructions
- Prep the Pan & Oven: Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment or grease well.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, yogurt, and melted butter (or coconut oil) until smooth.
- Add Dry Ingredients: Stir in baking powder, salt, and xanthan gum or psyllium husk. If using almond flour, add it here. Mix until slightly thickened.
- Fill the Pan: Pour batter into loaf pan, smoothing the top evenly with a spatula.
- Bake: Bake 35–45 minutes until golden brown. A toothpick inserted in the center should come out clean.
- Cool & Slice: Cool in pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing (this step prevents crumbling)
Notes
- Let bread cool completely before slicing to prevent crumbling.
- Almond flour adds structure but can be skipped for strict zero carb results.
- Store in the fridge up to 7 days or freeze slices for up to 2 months.
- For a lighter loaf, whip egg whites separately and fold in gently