Fluffy, soft, and unbelievably simple, this Yogurt Bread is ideal for slicing, slathering with spread, or toasting up for breakfast. Made with basic kitchen staples, it yields a tender crumb while keeping carbs low!
Quick Carb Check đź’ˇ
Just a quick heads-up on the macro breakdown for this loaf: while almond flour and Greek yogurt are very low-carb compared to traditional wheat flour, they aren’t strictly zero-carb.
1 cup Almond Flour: ~12g total carbs (6g net carbs)
1 cup Plain Greek Yogurt: ~6–8g total carbs
So while it isn’t completely zero, it comes in at roughly 1.5g to 2g net carbs per slice, making it a fantastic low-carb, keto-friendly alternative to regular bread!
Why You’ll Love This Recipe
Super Simple Prep: No yeast, no kneading, and no rise time required—just whisk and bake!
Soft & Toastable: Holds its shape well and toasts up beautifully with a light golden crust.
Versatile Base: Tastes delicious on its own or seasoned with garlic, herbs, or everything bagel seasoning.
Essential Kitchen Equipment
Standard Loaf Pan (8×4 inch): Lined with parchment paper for easy removal.
Large Mixing Bowl & Whisk: To blend the batter smooth.
Cooling Rack: To let the loaf cool so it doesn’t get soggy on the bottom.
Ingredients
1 cup Plain Greek yogurt (full-fat or non-fat)
1 cup Super-fine almond flour
2 large Eggs
1 tsp Baking powder
1/2 tsp Salt
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C).
2. Line an 8×4-inch loaf pan with parchment paper, leaving a slight overhang on the sides for easy lifting. Grease lightly.
Step 2: Mix the Batter
1. In a large mixing bowl, whisk together the 2 eggs and 1 cup Greek yogurt until smooth.
2. Add the 1 cup almond flour, 1 tsp baking powder, and 1/2 tsp salt.
3. Whisk or stir with a spatula until fully combined into a thick, smooth batter.
Step 3: Bake
1. Pour the batter into your prepared loaf pan and smooth the top evenly with a spatula.
2. Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 4: Cool & Slice
1. Allow the bread to cool in the pan for 10 minutes.
2. Use the parchment paper handles to lift the loaf onto a wire cooling rack. Let it cool completely before slicing into 8 to 10 slices.
Chef’s Tips
Cool Completely: Letting the bread cool fully before slicing is essential—it allows the internal crumb structure to set so it won’t crumble!
Flavor Boost: Sprinkle 1 tablespoon of Everything Bagel Seasoning on top of the batter right before baking.
Nutritional Breakdown (Per Slice / 8 Yield)
Servings: 8 slices
Calories: ~110 kcal
Protein: 6g
Net Carbs: ~2g
Fat: 8g
Frequently Asked Questions (FAQ)
How should I store leftover slices?
Store slices in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices separated by parchment paper for up to 2 months and toast straight from frozen!