Zero Carb Yogurt Bread (Printable Version)

A light, fluffy bread made with Greek yogurt and eggs. Ideal for keto and low-carb lifestyles.

# What You Need:

→ Wet Ingredients

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

→ Dry Ingredients

03 - 2 tbsp coconut flour
04 - 2 tsp baking powder
05 - 1/2 tsp salt

→ Optional Additions

06 - 1 tsp apple cider vinegar for extra rise
07 - 1 tbsp sesame or poppy seeds for topping

# How to Make It:

01 - Preheat your oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together the Greek yogurt and eggs until fully combined and slightly frothy.
03 - In a separate small bowl, sift together the coconut flour, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and mix thoroughly until smooth. Let the batter sit for 2-3 minutes to allow the coconut flour to absorb moisture.
05 - If using, stir in the apple cider vinegar for extra fluffiness.
06 - Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Sprinkle with seeds if desired.
07 - Bake for 30-35 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
08 - Let cool completely in the pan, then remove and slice. Serve as desired.

# Expert Advice:

01 -
  • Each slice has only 1 gram of carbs but actually feels like eating real bread
  • The texture is incredibly light and fluffy, nothing like the dense keto breads you might have tried before
  • It toasts up beautifully and holds together perfectly for sandwiches
02 -
  • The resting period for the batter is not optional, coconut flour needs those few minutes to hydrate properly
  • Letting the bread cool completely before slicing prevents it from falling apart and gives you cleaner edges
  • This bread freezes beautifully wrapped in plastic and then foil, lasting up to three months in the freezer
03 -
  • Use a kitchen scale to measure your coconut flour since measuring by volume can be wildly inconsistent
  • The vinegar trick is worth it if you want bakery-style rise, especially at higher altitudes

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