Description
This Zero Carb Yogurt Bread is a delicious, low-carb alternative to traditional bread, perfect for those following a ketogenic or gluten-free diet. Made with almond flour, Greek yogurt, and eggs, it offers a moist, dense texture with a subtle tang from the yogurt. Ready in just 40 minutes, this bread is ideal for sandwiches, toast, or a quick snack without the guilt of carbs.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup Greek yogurt
- 4 large eggs
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to prevent sticking, ensuring the bread releases easily after baking.
- Mix Ingredients: In a large mixing bowl, combine almond flour, baking powder, and salt. Add in the Greek yogurt, eggs, olive oil, and apple cider vinegar. Stir the mixture well until it is smooth and all ingredients are fully incorporated.
- Pour Batter: Transfer the batter into the prepared loaf pan. Use a spatula or the back of a spoon to smooth out the top evenly for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean without wet batter.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer onto a wire rack to cool completely before slicing to prevent crumbling. Serve as desired.
Notes
- This bread is grain-free and ideal for keto or gluten-free diets.
- Use full-fat Greek yogurt for best texture and flavor.
- Make sure to taste the batter before baking to adjust salt if preferred.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Can be toasted for a crispier texture.
