Zero Carb Yogurt Bread (Print version)

Light, fluffy low-carb bread made with Greek yogurt and eggs. Perfect keto-friendly loaf for toast and sandwiches.

# What you need:

→ Wet Ingredients

01 - 1 cup full-fat Greek yogurt (unsweetened)
02 - 4 large eggs

→ Dry Ingredients

03 - 2 tablespoons coconut flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt

→ Optional Additions

06 - 1 teaspoon apple cider vinegar for extra rise
07 - 1 tablespoon sesame or poppy seeds for topping

# Directions:

01 - Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - In a medium bowl, whisk Greek yogurt and eggs until fully combined and slightly frothy.
03 - In a separate small bowl, sift together coconut flour, baking powder, and salt.
04 - Add dry ingredients to wet mixture and mix until smooth. Let batter rest 2-3 minutes for coconut flour to absorb moisture.
05 - If using, stir in apple cider vinegar 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 into center comes out clean.
08 - Let cool completely in pan, then remove and slice. Serve as toast, sandwiches, or standalone snack.

# Expert advice:

01 -
  • The texture is incredibly close to real bread, not the dense crumbly stuff you usually get with keto baking
  • It toasts up beautifully and holds together perfectly for sandwiches without falling apart
  • You probably have all the ingredients in your kitchen right now
02 -
  • Letting the batter rest after mixing is crucial because coconut flour needs time to absorb the liquid
  • Waiting until the bread is completely cool before slicing prevents it from falling apart
03 -
  • Room temperature ingredients mix more smoothly and create a better texture
  • The vinegar trick really does work if you want extra fluffiness

Return