Introduction

This zero carb yogurt bread is a simple and satisfying option for those looking to enjoy fresh homemade bread without the carbs. Made with eggs, Greek yogurt, and a few pantry staples, it’s perfect for low-carb diets and keto lifestyles. The result is a soft, slightly tangy loaf that holds together well and tastes delicious.

A freshly baked loaf of bread sits on a rustic wooden board against a white marbled surface, with one slice cut and laid flat in front of the loaf. The bread has a golden brown, slightly crispy crust on top and darker brown edges on the sides, while the inside shows a soft, light cream-colored texture with small air holes scattered evenly throughout. The surface looks light and fluffy, contrasting the crunchy crust. In the background, there is a blurred ceramic mug with green and cream patterns, and a lacy white cloth partially visible under the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
½ cup full-fat Greek yogurt (unsweetened, plain)
1 tablespoon baking powder (aluminum-free preferred)
¼ cup melted butter or coconut oil
¼ teaspoon salt
½ teaspoon xanthan gum or psyllium husk powder (for texture and structure)
Optional: ½ cup finely ground almond flour (adds structure without raising carbs significantly)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, Greek yogurt, and melted butter or coconut oil until the mixture is smooth and creamy.
Step 3: Add the baking powder, salt, and xanthan gum or psyllium husk powder to the wet ingredients. If using almond flour, stir it in now. Mix until the batter is well combined and slightly thickened.
Step 4: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
Step 5: Bake in the preheated oven for 35 to 45 minutes. The bread is done when the top is golden and a toothpick inserted into the center comes out clean.
Step 6: Let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing to ensure the best texture and prevent crumbling.

Tips & Variations

For a nuttier flavor and better crumb, include ½ cup finely ground almond flour as suggested. It won’t add many carbs but improves structure.
If you don’t have xanthan gum, psyllium husk powder is a great alternative to help the bread hold together.
Use full-fat Greek yogurt for the richest taste and best texture—avoid flavored or low-fat versions.
Try adding herbs like rosemary or thyme for a savory twist.

Storage

Store the cooled bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze sliced portions for up to 2 months. Reheat slices gently in a toaster or oven to restore softness.

How to Serve

A close-up of a loaf of bread with one cut side facing forward, showing a soft, light, and fluffy inside with small air bubbles. The crust on top is golden brown and shiny with a slightly uneven, cracked texture. The bread sits on a white plate with black speckles, placed on a white marbled surface. In the background, there is a blurred white jar and light-colored cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this bread truly zero carb?

While it is very low in carbohydrates, the yogurt and optional almond flour contribute a minimal amount of carbs. It’s best classified as a very low-carb bread rather than completely carb-free.

Can I use another type of flour instead of almond flour?

Almond flour is preferred for its low carb content. Using wheat or other grain flours will raise the carbohydrate level and alter the texture significantly.