Zero Carb Yogurt Bread (Print Version)
A light, fluffy bread made with tangy Greek yogurt and eggs. Ideal for keto or low-carb diets, perfect for toasting or sandwiches.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup full-fat Greek yogurt (unsweetened)
02 - 4 large eggs
→ Dry Ingredients
03 - 2 tablespoons coconut flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
→ Optional Additions
06 - 1 teaspoon apple cider vinegar for extra rise
07 - 1 tablespoon sesame or poppy seeds for topping
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - Whisk Greek yogurt and eggs in a medium bowl until fully combined and slightly frothy.
03 - Sift together coconut flour, baking powder, and salt in a separate small bowl.
04 - Add dry ingredients to wet mixture and mix thoroughly until smooth. Let batter rest for 2-3 minutes to allow coconut flour to absorb moisture.
05 - Stir in apple cider vinegar if using for extra fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula. Sprinkle with seeds if desired.
07 - Bake for 30-35 minutes until golden and a toothpick inserted into center comes out clean.
08 - Let cool completely in pan, then remove and slice. Serve as desired.
# Expert Tips:
01 -
- It genuinely toasts up golden and crisp like real bread, something most low-carb substitutes completely fail at
- The texture is surprisingly fluffy rather than the dense or eggy texture you might expect
- Eight minutes of active effort for bread that actually satisfies sandwich cravings
02 -
- Coconut flour continues to absorb liquid as it sits, so do not worry if the batter seems thick initially
- Waiting until the bread is completely cool before slicing is the difference between clean slices and a crumbly mess
03 -
- Use a scale if possible, as coconut flour measurements can vary dramatically between brands and methods
- Start checking your bread at 30 minutes since ovens vary and over-baking makes it dry