Low-Carb Yogurt Bread
A simple, sturdy yogurt loaf that’s low in carbs, gluten-free, and perfect for quick meals and toasts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: General
- Diet: Gluten Free, Low Carb
Ingredients
- 6 large eggs
- ½ cup full-fat Greek yogurt (unsweetened, plain)
- 1 tablespoon baking powder
- ¼ cup melted butter or coconut oil
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder
- ½ cup finely ground almond flour (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
- In a large bowl, crack the eggs and add the Greek yogurt and melted butter or coconut oil. Whisk until smooth and slightly frothy.
- Sprinkle in the baking powder, salt, and xanthan gum or psyllium husk powder, and stir to combine.
- If using almond flour, fold it into the batter until well mixed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35-45 minutes until the top is golden and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
Use room-temperature eggs for a smoother batter. Almond flour is optional—omit for a softer, custard-like loaf.