Zero Carb Yogurt Bread
A blustery October morning, the kettle steaming on the stove, and a loaf of warm bread cooling on the counter — that’s the memory that inspired this recipe.
Introduction
There’s something wonderfully comforting about a homemade loaf, and this Zero Carb Yogurt Bread is a reader favorite because it delivers moist, tangy flavor with surprisingly simple ingredients. Whether you’re new to low-carb baking or a seasoned home baker looking for a seasonal treat, this loaf slips into your autumn routine easily. For inspiration on how to build a week of meals around lighter baking, explore our 7-day high-protein low-carb meal plan for balanced pairing ideas and cozy menu planning.
Ingredients
This Zero Carb Yogurt Bread uses simple pantry staples and a little patience. You’ll need:
- 2 cups superfine almond flour (blanched)
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol or preferred granulated sweetener
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 4 large eggs, room temperature
- 1 1/2 cups plain full-fat Greek yogurt
- 1/4 cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon cinnamon or a pinch of nutmeg for fall warmth
Step-by-step Instructions
Follow these instructions to make your Zero Carb Yogurt Bread rise and brown beautifully.
- Preheat and prepare:
- Heat the oven to 350°F (175°C).
- Grease a 9×5-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 5–10 minutes so the coconut flour hydrates.
- Bake:
- Spoon batter into prepared pan, smoothing the top.
- Bake 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 you slice the Zero Carb Yogurt Bread, use a serrated knife and make gentle sawing motions to keep slices neat.
Tips for Success
Small tweaks can make your Zero Carb Yogurt Bread even better.
- Measure precisely: Low-carb flours behave differently, so spoon your almond flour into the cup and level it rather than scooping directly.
- Room temperature eggs and yogurt help the batter emulsify for a lighter crumb.
- Don’t overmix: Stir until just combined to avoid a dense loaf.
- If you prefer a lighter loaf, try adding 1/2 teaspoon xanthan gum to improve structure.
- If you’re curious about store-bought low-carb bread alternatives or want to compare textures, check out the best gluten-free breads at Costco for options that pair well with homemade slices.
Variations
Variations for your Zero Carb Yogurt Bread keep things exciting through the season.
- Gluten-free nutty loaf: This recipe is naturally gluten-free; swap half the almond flour for finely ground hazelnuts for a richer flavor.
- Streusel topping: Combine 1/4 cup almond flour, 2 tablespoons cold butter, 1 tablespoon erythritol, and 1/2 teaspoon cinnamon; crumble on top before baking for a crumbly fall accent.
- Savory version: Omit sweetener and add 1/2 cup grated cheese and fresh herbs for a breakfast savory loaf.
- Meal pairings: For a cozy, balanced meal to enjoy with your bread, try a complementary savory sheet pan recipe like this clean-eating low-carb sheet pan meal.
Storage Recommendations
Storage for Zero Carb Yogurt Bread is simple and keeps your loaf fresh longer.
- At room temperature: Wrap the cooled loaf in plastic wrap or keep in an airtight container for up to 2 days.
- Refrigerator: Store slices in an airtight container for up to 7 days to maintain moisture.
- Freezing: Slice and freeze between sheets of parchment in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or toast directly from frozen.
Conclusion
Bake a loaf of Zero Carb Yogurt Bread this weekend and let the scent of warm, tangy bread fill your kitchen. It’s forgiving, adaptable, and perfect for seasonal toppings or savory pairings. Invite family or friends over, spread a little butter or cream cheese, and savor the simple comforts of home baking.
FAQs
Q: Is Zero Carb Yogurt Bread truly zero carb?
A: While the recipe aims to be very low in net carbohydrates by using nut flours and low-carb sweeteners, most ingredients contain trace carbs. This loaf is best described as very low-carb rather than absolutely zero.
Q: Can I use a dairy-free yogurt instead of Greek yogurt?
A: Yes, a full-fat unsweetened dairy-free yogurt (like coconut yogurt) works, but texture and flavor may vary slightly. Choose a thick variety for best results.
Q: How do I prevent my yogurt bread from becoming crumbly?
A: Ensure accurate measurements, avoid overbaking, and allow the loaf to cool fully before slicing. Adding a small binder like xanthan gum (1/2 teaspoon) can improve sliceability.
Q: Can I add mix-ins like nuts or berries?
A: Yes. Fold in 1/2 cup chopped nuts or a small amount of low-carb berries. Remember that berries add moisture and a few extra carbs, so adjust portions accordingly.
Zero Carb Yogurt Bread
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.