Zero Carb Yogurt Bread Recipe (Fluffy Keto Bread!)
A soft, fluffy, golden loaf made without any flour or carbs. This zero carb yogurt bread is made with simple ingredients like eggs and Greek yogurt, and is perfect for keto sandwiches, toast, and meal prep.
Ingredients
- 6 large eggs
- ½ cup full-fat Greek yogurt, plain and unsweetened
- ¼ cup melted butter or coconut oil
- 1 tablespoon baking powder (aluminum-free preferred)
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder
- Optional: ½ cup finely ground almond flour
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease it well.
- In a large bowl, whisk together eggs, Greek yogurt, and melted butter until smooth and fully combined.
- Add baking powder, salt, and xanthan gum (or psyllium husk). Stir in almond flour if using. Mix until batter is combined and slightly thickened. Do not over-mix.
- Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 35–45 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Always use full-fat, plain unsweetened Greek yogurt - low-fat versions affect texture and carb count.
- Do not slice until completely cooled or the loaf will crumble.
- For strict zero carb, omit the optional almond flour.
- Store in an airtight container at room temperature for 2 days, refrigerator for up to 7 days, or freeze individual slices for up to 2 months.
- Toast from frozen or refrigerated for best texture.
- Customize with garlic powder, rosemary, shredded cheese, or everything bagel seasoning for flavor variations.
- Calories: 120
- Fat: 10g
- Protein: 5g
- Total Carbohydrates: 0g
- Fiber: 1g
- Net Carbs: 0g
- Cholesterol: 95mg
- Sodium: 180mg