Zero Carb Yogurt Bread
This Zero Carb Yogurt Bread is a soft, fluffy, 4-ingredient keto bread that’s quick to make and incredibly versatile. Perfect for breakfast, sandwiches, or snacks, it delivers satisfying bread texture while staying low-carb and gluten-free.
Equipment
- loaf pan
- Mixing bowl
- Whisk
- Spatula
- Oven
Ingredients
- 1 cup full-fat Greek yogurt, plain and unsweetened
- 2 large eggs, room temperature
- 1/2 tsp baking powder (aluminum-free)
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (180°C). Grease a loaf pan with butter or coconut oil.
- In a large mixing bowl, whisk together Greek yogurt, eggs, baking powder, and salt until smooth. Avoid overmixing.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Bake for 25–30 minutes until golden on top and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use full-fat Greek yogurt for best texture and moisture. Avoid overmixing to keep the bread light and fluffy. Let the loaf cool completely before slicing to ensure clean cuts and proper structure.