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