Zero Carb Yogurt Bread
A moist, tangy homemade loaf perfect for low-carb baking enthusiasts, ideal for the autumn season.
Ingredients
Dry Ingredients
- 2 cups superfine almond flour (blanched) Spoon into the cup and level it rather than scooping directly.
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or preferred granulated sweetener
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 4 large eggs, room temperature Helps emulsify the batter for a lighter crumb.
- 1 1/2 cups plain full-fat Greek yogurt Can substitute with dairy-free yogurt if needed.
- 1/4 cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional) For fall warmth.
Instructions
Preheat and Prepare
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
Mix Dry Ingredients
- In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until evenly combined.
Combine Wet Ingredients
- In a separate mixing bowl, beat eggs until slightly frothy. Add yogurt, melted butter, and vanilla; mix until smooth.
Fold and Rest
- Gently fold the dry mixture into the wet until no large lumps remain. The batter should be thick but spoonable.
- Let the batter rest for 5–10 minutes so the coconut flour hydrates.
Bake
- Spoon batter into prepared pan, smoothing the top. Bake for 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Slice
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
- When slicing the Zero Carb Yogurt Bread, use a serrated knife and make gentle sawing motions to keep slices neat.
Notes
Measure precisely for best results. Small binder like xanthan gum can help if you prefer a lighter loaf. Omit sweetener and add cheese for a savory version.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 5gProtein: 6gFat: 12gSaturated Fat: 4gSodium: 180mgFiber: 2g
Tried this recipe?Let us know how it was!