Craving fresh bread while sticking to a low-carb lifestyle? Say hello to Zero Carb Yogurt Bread, a soft, fluffy loaf made with just four simple ingredients. Perfect for breakfast, sandwiches, or snacks, this keto-friendly bread is fast, versatile, and completely guilt-free. You’ll love how quick it is to make and how satisfying it tastes.
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Ingredients
- 1 cup full-fat Greek yogurt (plain, unsweetened)
- 2 large eggs, room temperature
- ½ teaspoon baking powder (aluminum-free preferred)
- ½ teaspoon salt
Pro Tip: Avoid low-fat or fat-free yogurt; full-fat Greek yogurt gives the best soft and moist texture.
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Instructions for Zero Carb Yogurt Bread
- Preheat your 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, or until golden brown on top and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips
- Bring eggs to room temperature for better mixing.
- Line the pan with parchment paper for easier removal.
- Use a serrated knife to slice for neat, tender pieces.
- Don’t rush cooling—this ensures the bread sets perfectly.
Why This Recipe Works
- Only 4 simple ingredients—quick, easy, and accessible.
- Soft, fluffy texture mimics traditional bread.
- High in protein thanks to Greek yogurt, keeping you full longer.
- Naturally gluten-free and low-carb, perfect for keto or low-carb diets.
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Substitutions & Variations
- Savory twist: Add 1 tsp garlic powder + 1 tbsp fresh rosemary.
- Sweet version: Mix in ½ tsp cinnamon + ½ tsp vanilla extract.
- Crunchy topping: Sprinkle everything bagel seasoning on top before baking.
Make-Ahead, Storage & Reheating Guide
- Short-term: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Slice first, freeze individually on a baking sheet, then store in a freezer bag for up to 1 month.
- Reheating: Toast frozen slices directly—crispy outside, tender inside.
Serving Ideas for Zero Carb Yogurt Bread
- Avocado toast with a sprinkle of flaky salt.
- Keto egg sandwiches with melted cheese.
- Sugar-free jam or nut butter for a sweet treat.
- Cubes added to salads or Mediterranean bowls for crunch.
Nutrition (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 60 |
| Fat | 2g |
| Saturated Fat | 1g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 5g |
| Cholesterol | 50mg |
| Sodium | 150mg |
Values are approximate and may vary depending on ingredient brands.
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Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
No, Greek yogurt is essential for structure and moisture. If needed, strain regular yogurt to thicken.
Is this bread gluten-free?
Yes! It contains no flour, so it’s naturally gluten-free.
Can I double the recipe?
Absolutely. Use two loaf pans for even baking. Smaller pans may bake faster—check after 25 minutes.
This Zero Carb Yogurt Bread is the ultimate low-carb solution for bread lovers. Soft, flavorful, and versatile, it satisfies cravings without compromising your keto lifestyle. Try it plain, sweet, or savory, and discover your new go-to bread recipe today.
Zero Carb Yogurt Bread
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
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