Low Carb Yogurt Bread at Home
A soft, moist, and keto-friendly bread made with almond flour and Greek yogurt. Easy to make, gluten-free, and perfect for toast or sandwiches.
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