Have you ever stared longingly at a warm loaf of bread while gripping your carb-tracking app like it was a lifeline? That was me—a bread lover turned keto devotee—aching for that comforting bite of something toasty, buttery, and real. After one too many disappointments with store-bought low carb yogurt bread that crumbled apart, crunched strangely, or just smelled off, I finally rolled up my sleeves and took matters into my own kitchen.

This low carb yogurt bread was born out of frustration—and a huge spoonful of Greek yogurt I didn’t know what to do with. One Sunday, I tossed it into an almond flour base, expecting it to flop like the others. But it didn’t. It rose golden, sliced like a dream, and tasted like actual bread. From that day on, it’s become a weekly ritual in my kitchen.

If you’re looking for a keto yogurt bread that doesn’t just “do the job” but actually makes you excited to eat, this one’s it.

Why This Low Carb Yogurt Bread Deserves a Spot on Your Table

Soft, Fluffy Texture – You won’t believe how light and bread-like it feels.
Genuinely Low Carb – With just 2g net carbs per slice, it fits perfectly into a low-carb or keto plan.
Simple to Make – Basic ingredients, one bowl, no mixers or machines needed.
Works for Everything – Toast it, sandwich it, dip it—it adapts to any craving.
Naturally Gluten-Free – Great for those avoiding wheat or looking for gut-friendly options.
Customizable – Go savory or sweet depending on your mood.
Great for Meal Prep – Slice and freeze it for quick meals all week.

Ingredients You’ll Need

Fresh, simple ingredients are the key. Here’s what I use to make this Greek yogurt bread recipe low carb and delicious:

1 ½ cups Almond Flour, finely ground
½ cup Full-Fat Greek Yogurt, plain
4 Large Eggs, at room temperature
1 tbsp Baking Powder
1 tbsp Olive Oil (or melted butter)
¼ tsp Salt
Optional: 1 tbsp Psyllium Husk (for added structure)
Optional: ½ tsp Xanthan Gum (for elasticity)

Ingredient Tips

Greek Yogurt: Stick with full-fat and plain for the best texture and moisture. I’ve also used coconut yogurt for a dairy-free version—it’s tasty but softer.
Almond Flour: Finely ground blanched almond flour works best. If you sub with coconut flour, reduce the amount and adjust the eggs accordingly.

Equipment You’ll Need

No fancy gadgets required. I use:

Mixing bowls
Whisk or hand mixer
Silicone spatula
Loaf pan (8×4 inch recommended)
Parchment paper
Measuring spoons and cups
Cooling rack

Step-by-Step: How to Make Low Carb Yogurt Bread

Prepping

Preheat oven to 350°F (175°C).
Line your loaf pan with parchment paper.

The Process

Dry Ingredients: In a bowl, whisk together almond flour, baking powder, salt, and any optional ingredients like psyllium husk or xanthan gum.
Wet Ingredients: In a separate bowl, beat the eggs, then mix in Greek yogurt and olive oil until smooth.

Combine: Stir the wet into the dry. Mix until just combined—don’t overdo it.

Bake: Pour the batter into the loaf pan and smooth the top. Bake for 35–40 minutes until golden and firm.

Cool: Let the loaf cool in the pan for 10 minutes before removing. Then transfer to a wire rack to cool completely.

Tips for the Perfect Almond Flour Yogurt Bread

Always use room temperature ingredients for the smoothest blend.
Don’t overmix—just stir until everything’s combined.
Spoon and level your almond flour to avoid dense bread.
Use an oven thermometer for accuracy.
Let the bread cool fully before slicing to prevent a gummy texture.

Common Problems & How to Fix Them

Why is my bread gummy or dense?
Too much moisture or overmixing can do this. Also, make sure it’s baked all the way—use the toothpick test.

Why does it taste too eggy?
This recipe balances the eggs with yogurt and flour. If your bread still tastes eggy, it might be underbaked or using too many eggs.

Why didn’t it rise?
Check your baking powder—it could be expired. Also, don’t overmix, or it won’t trap air bubbles.

Creative Variations & Customizations

Savory Additions

Stir in cheddar, herbs, or garlic powder for a dinner loaf.

Slightly Sweet Twists

Add cinnamon, vanilla extract, and a touch of keto sweetener.

Toppings

Sprinkle flax seeds, pumpkin seeds, or everything bagel seasoning before baking.

Flour Substitutes

Want to use coconut flour? Use ½ cup and 6 eggs. You’ll also need to increase the yogurt slightly for moisture.

Storage & Reheating

Room Temp: Keeps for 2–3 days in a sealed container.
Fridge: Stays fresh for up to a week.
Freezer: Slice and freeze between parchment sheets. Toast straight from the freezer.
Reheating: Pop slices in the toaster or warm briefly in the microwave.

How to Serve This Low Carb Yogurt Bread

Avocado Toast – Classic and filling.
Breakfast Sandwiches – Eggs, bacon, cheese—stack it high.
With Soup – Try it with hearty veggie or chicken soup.
As a Side Dish – Great with salads or pasta alternatives.

Love homemade bread? Explore more delicious recipes:

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes, but it should be plain and full-fat. Greek yogurt gives better texture and fewer carbs.

Is this bread gluten-free?
Absolutely. It’s made entirely from almond flour and contains no wheat.

How many net carbs per slice?
Roughly 2g net carbs, depending on your ingredient brands and slice size.

Can I make this without dairy?
Yes. Substitute with coconut yogurt, though the texture will be slightly softer.

Can I make rolls or muffins instead of a loaf?
Definitely. Spoon into muffin tins or shape into rolls. Bake for 18–22 minutes.

Why I Keep Coming Back to This Low Carb Yogurt Bread

Out of all the keto-friendly breads I’ve made—and believe me, it’s a long list—this low carb yogurt bread is the one that stuck. It’s comforting, easy, and adaptable. The kind of recipe that doesn’t feel like a compromise but a win.

So if you’re craving real bread without the carb guilt, this is the recipe to try.

Ingredients

1 ½ cups almond flour finely ground
½ cup full-fat Greek yogurt plain
4 large eggs room temperature
1 tbsp baking powder
1 tbsp olive oil or melted butter
¼ tsp salt
Optional: 1 tbsp psyllium husk
Optional: ½ tsp xanthan gum

Instructions

Preheat oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper.
In a mixing bowl, whisk almond flour, baking powder, salt, psyllium husk, and xanthan gum (if using).
In a separate bowl, beat the eggs. Stir in the Greek yogurt and olive oil until smooth.
Combine wet and dry ingredients. Mix until just combined—do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

Use room temperature ingredients for a better rise and texture.
Make sure almond flour is blanched and finely ground for best results.
For a dairy-free option, use plain unsweetened coconut yogurt.
Add herbs, cheese, or spices to customize for savory or sweet variations.
Nutrition Information (Per Serving – 1 slice out of 10):
- Calories: 175
- Protein: 7g
- Fat: 14g
- Total Carbohydrates: 4g
- Fiber: 2g
- Net Carbs: 2g

Have you baked it yet? Tell me how it turned out in the comments—I’d love to hear your twist!
And don’t forget to share this with a friend who’s tired of sad keto bread.