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Freshly baked Zero Carb Yogurt Bread on a wooden cutting board.

Zero Carb Yogurt Bread

A quick and creamy low-carb bread that’s perfect for cozy nights, this Zero Carb Yogurt Bread is delicious and satisfying.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Bread, Snack
Cuisine: Low-Carb
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Use room temperature eggs for a smoother batter.
  • ½ cup full-fat Greek yogurt (unsweetened, plain) Any unsweetened yogurt will work.
  • 1 tablespoon baking powder Aluminum-free preferred.
  • ¼ cup melted butter or coconut oil Choose based on preference.
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum or psyllium husk powder Can skip for a slightly different texture.
  • ½ cup finely ground almond flour Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
  2. In a large bowl, whisk together the eggs, yogurt, and melted butter (or coconut oil) until smooth and creamy.
  3. Add in the baking powder, salt, and xanthan gum (or psyllium husk powder). If using almond flour, stir it in now. Mix until well-combined and slightly thickened.
  4. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
Baking
  1. Place in the preheated oven and bake for 35–45 minutes. The bread is done when the top is golden and a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing.

Notes

This bread stays fresh for about a week in the fridge. Leftovers can be frozen for about a month. Reheat slices in the toaster or microwave.