Fluffy no-carb yogurt bread made with Greek yogurt and almond flour—perfect for keto, gluten-free, and low-carb diets. Easy, protein-rich, and satisfying.
Why You’ll Love This Recipe
Whether you’re watching your carbs or just want a healthier bread option, this yogurt bread checks all the boxes:
- Just 5 simple ingredients
- Keto-friendly, gluten-free, grain-free, and sugar-free
- Ready in under an hour
- Great texture—fluffy, moist, and sliceable
- High in protein and healthy fats
Ingredients
- 1 cup full-fat Greek yogurt
- 4 large eggs
- 1 1/2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the Greek yogurt and eggs until the mixture is smooth.
- Add almond flour, baking powder, and salt to the bowl. Mix until a thick batter forms.
- Grease a loaf pan with butter or non-stick spray. Pour the batter into the pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings And Timing
- Servings: 10 slices
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Calories: Approx. 150 kcal per slice
Variations
- Herb-Infused: Add chopped rosemary, thyme, or oregano for a savory loaf.
- Cheesy Version: Stir in 1/2 cup shredded cheddar or parmesan.
- Seed Mix: Sprinkle flax, sesame, or sunflower seeds on top before baking.
- Sweet Twist: Add a dash of cinnamon and a few drops of stevia for a mildly sweet version.
- Zucchini Bread: Fold in 1/2 cup grated zucchini for added moisture and texture.
Storage/Reheating
Storage:
- Store the bread in an airtight container in the refrigerator for up to 5 days.
Freezing:
- Wrap individual slices in parchment paper and freeze for up to 2 months. Thaw overnight in the fridge or toast directly from frozen.
Reheating:
- Toast slices in a toaster or heat in the oven at 300°F for 5–7 minutes to refresh the texture.
FAQs
Is this bread really no-carb?
It’s extremely low in carbs, especially compared to traditional bread, but may contain trace carbs from almond flour and yogurt.
Can I substitute coconut flour for almond flour?
Coconut flour is more absorbent, so it won’t work as a direct replacement without modifying the liquid content.
Can I use non-fat Greek yogurt?
Full-fat is preferred for better texture and moisture, but non-fat can be used in a pinch.
What kind of loaf pan should I use?
A standard 8×4-inch loaf pan works best. For a taller loaf, use a smaller pan.
Can I make this recipe dairy-free?
Try a dairy-free yogurt alternative like coconut milk yogurt, but results may vary slightly.
Is this bread good for sandwiches?
Yes, it holds together well and can be sliced thinly for sandwiches or toast.
Why is my bread dense?
Make sure not to overmix the batter and check that your baking powder is fresh for proper rise.
Can I use whole eggs instead of separating them?
This recipe already uses whole eggs—no need to separate!
How can I make this bread more flavorful?
Add spices like garlic powder, onion powder, or dried herbs to the batter for a flavor boost.
Is this bread good for meal prep?
Absolutely! Make a loaf at the beginning of the week and enjoy slices for breakfast, snacks, or lunch.
Conclusion
Fluffy No-Carb Yogurt Bread is the ideal solution for anyone looking to cut carbs without sacrificing texture or flavor. With just a few wholesome ingredients, you can whip up a loaf that’s not only delicious and satisfying but also fits seamlessly into a low-carb or keto lifestyle. Try it toasted, topped, or plain—you’ll be amazed at how versatile and tasty healthy bread can be.
Print
Fluffy No-Carb Yogurt Bread
- Total Time: 45 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
Fluffy no-carb yogurt bread made with Greek yogurt & almond flour—perfect for keto, gluten-free, low-carb diets. Easy, protein-rich, satisfying.
Ingredients
1 cup full-fat Greek yogurt
4 large eggs
1 1/2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, whisk Greek yogurt and eggs until smooth.
Stir in almond flour, baking powder, and salt until fully combined (batter will be thick).
Grease a loaf pan and pour in the batter, smoothing the top.
Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temp for 2 days or refrigerate up to 1 week.
Great for sandwiches or toasted with butter.
Can substitute coconut flour (use only 1/2 cup) for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American