I just made No Carb Yogurt Bread and I swear it slices like real loaf bread while staying protein-packed and totally keto-friendly.

Jump to Recipe

I’m obsessed with this zero carb yogurt loaf because it tastes like bread, not sad diet mush. I love tearing off a slice and hearing slight crust crack.

I enjoy the tang from Greek yogurt and the chew that comes from eggs and blanched almond flour. And I jot ideas under ‘Recipes With Almond Flour Low Carb’ because this loaf belongs there.

This 0 Carb Bread fits into my pantry routines and proves low-carb stuff can be satisfying. No fluff, just soft, protein-packed slices that handle butter, eggs, or whatever you throw at them.

Pure bread joy every single morning.

Ingredients

Print Recipe (No Advertisments)

Plain full fat Greek yogurt: tangy, creamy base that keeps bread moist and tender.
Eggs: bind everything together and give the loaf structure and a bit of lift.
Blanched almond flour: gives that nutty crumb and holds the bread like flour would.
Unflavored whey protein isolate: basically makes it more bread-like and adds extra protein.
Baking powder: tiny lift agent so it’s not dense and feels more like bread.
Fine sea salt: sharpens flavors and stops it tasting flat, simple but essential.
Olive oil or melted butter: adds richness and keeps the crust pleasantly soft.
Apple cider vinegar: Plus, a touch of tang that reacts with baking powder for lift.
Sesame or sunflower seeds: optional crunchy topping that makes slices look and taste nicer.

Ingredient Quantities

1 1/2 cups plain full fat Greek yogurt (warm to room temp if you can)

3 large eggs, beaten a little

1 cup blanched almond flour, lightly packed

1/2 cup unflavored whey protein isolate (helps keep it bread like)

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 tablespoon olive oil or melted butter

1 teaspoon apple cider vinegar (optional, but I use it)

Optional: 1 tablespoon sesame or sunflower seeds for topping

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment, leaving an overhang so you can lift the loaf out later.

2. Warm the Greek yogurt to room temp if you can; it mixes better. In a large bowl whisk the yogurt with the beaten eggs until mostly smooth.

3. Stir in the olive oil or melted butter and the apple cider vinegar if you are using it. The vinegar helps a bit with rise and texture.

4. In another bowl combine the almond flour, whey protein isolate, baking powder and sea salt; whisk to break up any lumps.

5. Add the dry mix to the yogurt mixture and stir until just combined. Don’t overmix or the loaf can get tough. The batter will be thicker than cake batter but still spoonable.

6. Scrape the batter into the prepared loaf pan, smooth the top with a spatula. If using seeds, sprinkle them on top and press them in lightly.

7. Bake in the center of the oven for 35 to 45 minutes. Check at 35 minutes by inserting a toothpick into the center it should come out mostly clean with a few moist crumbs. If it browns too fast, tent loosely with foil.

8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and finish cooling completely on a wire rack before slicing. Cutting warm will make it crumbly.

9. If the crumb feels dense or dry next time, add 1 to 2 tablespoons more yogurt or an extra egg yolk for moisture. Whey can absorb a lot of liquid so small tweaks help.

10. Store wrapped in the fridge for up to 5 days or slice and freeze for longer. Toast slices lightly before serving to bring back that fresh bread texture.

Equipment Needed

1. 9×5 inch loaf pan, greased or lined with parchment so you can lift the loaf out later
2. Parchment paper, enough to leave an overhang for easy removal
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Whisk for the yogurt and eggs, and a fork or spoon for the dry mix if you like
5. Rubber spatula to fold batter and to scrape the bowl into the pan
6. Measuring cups and spoons for the flour, whey, yogurt and salt
7. Oven thermometer and oven mitts, because ovens can lie and you dont want burns
8. Toothpick or cake tester to check doneness
9. Wire cooling rack so the loaf cools evenly and doesnt get soggy
10. Small bowl or cup for warming the yogurt or holding the beaten eggs if you separate them earlier

FAQ

Q: Is this really zero carb?

A: No, it is not truly zero carb. With almond flour, Greek yogurt and whey there are small carbs, but this loaf is low carb compared to regular bread. If you need strict zero carbs, this won't fit.

Q: Can I use low fat or nonfat Greek yogurt?

A: You can, but the crumb will be drier and less rich. Full fat gives the best texture and flavor. If you only have low fat, add a little extra oil or butter to help keep it moist.

Q: Why is there whey protein isolate in it?

A: Whey helps give structure and a more bread like crumb since almond flour alone makes things dense. It also absorbs moisture so the loaf holds together better.

Q: My loaf came out gummy or too wet, what went wrong?

A: Common causes are using very wet yogurt, not baking long enough, or a cool oven. Try draining the yogurt in a fine sieve for 30 minutes to remove excess whey, bake until the center is set and a skewer comes out mostly clean, and preheat the oven fully before putting it in.

Q: Can I swap almond flour for coconut flour or regular flour?

A: Don’t swap straight across. Coconut flour soaks up way more liquid and needs far less of it, regular wheat flour will change carbs and texture. If you want a substitute, search for a recipe designed for that flour or expect to adjust eggs and liquids a lot.

Q: How do I store or freeze this bread?

A: Cool completely, then wrap tight in plastic or keep in an airtight container in the fridge for up to 5 days. For longer storage slice and freeze with parchment between slices, then toast or warm slices straight from the freezer.

Zero Carb Yogurt Bread Recipe Substitutions and Variations

Yogurt substitutions
- Full fat sour cream – same tang and fat, use 1 to 1
- Crème fraîche or labneh – thicker, gives same texture, 1 to 1
- Mascarpone – richer and less tangy, use slightly less if super thick
Blanched almond flour substitutions
- Sunflower seed flour – works 1 to 1, great if nut allergy
- Pecan or hazelnut flour – similar fat content, use 1 to 1
- Coconut flour – NOT 1 to 1, use about 1/4 to 1/3 cup and add an extra egg or two for moisture
Whey protein isolate substitutions
- Collagen peptides – adds structure but won’t brown as much, use 1 to 1
- Powdered egg white – good for structure, use 1 to 1 by weight
- Soy protein isolate – similar function, use 1 to 1
Eggs substitutions
- Extra egg whites plus one yolk – keeps structure if you want less fat
- Aquafaba (chickpea liquid) – 3 tbsp per egg, gives lift but texture slightly different
- Flax “eggs” – 1 tbsp ground flax + 3 tbsp water per egg, gives binding but denser crumb

Pro Tips

– Let the yogurt come close to room temp, really, it mixes so much easier and you won’t end up with lumps. If you’re short on time zap it in 10 second bursts in the microwave, stir, then repeat until just warm not hot.

– Don’t overmix once you add the dry stuff. Stir until it’s just combined, otherwise the loaf can get tough. A few little streaks of flour are fine, they bake out.

– If the top is browning too fast, tent loosely with foil about halfway through baking. Also rotate the pan once if your oven has hot spots, otherwise one side can cook faster then the other.

– If the crumb feels dry next day, toast the slices or spread with a bit of butter or cream cheese. For a moister loaf next time add 1 egg yolk or 1 to 2 tablespoons extra yogurt, whey soaks up a lot of liquid.

Zero Carb Yogurt Bread Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made No Carb Yogurt Bread and I swear it slices like real loaf bread while staying protein-packed and totally keto-friendly.

Servings

servings

Calories

197

kcal

Equipment: 1. 9×5 inch loaf pan, greased or lined with parchment so you can lift the loaf out later
2. Parchment paper, enough to leave an overhang for easy removal
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Whisk for the yogurt and eggs, and a fork or spoon for the dry mix if you like
5. Rubber spatula to fold batter and to scrape the bowl into the pan
6. Measuring cups and spoons for the flour, whey, yogurt and salt
7. Oven thermometer and oven mitts, because ovens can lie and you dont want burns
8. Toothpick or cake tester to check doneness
9. Wire cooling rack so the loaf cools evenly and doesnt get soggy
10. Small bowl or cup for warming the yogurt or holding the beaten eggs if you separate them earlier

Ingredients

1 1/2 cups plain full fat Greek yogurt (warm to room temp if you can)
3 large eggs, beaten a little
1 cup blanched almond flour, lightly packed
1/2 cup unflavored whey protein isolate (helps keep it bread like)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon olive oil or melted butter
1 teaspoon apple cider vinegar (optional, but I use it)
Optional: 1 tablespoon sesame or sunflower seeds for topping

Directions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment, leaving an overhang so you can lift the loaf out later.
Warm the Greek yogurt to room temp if you can; it mixes better. In a large bowl whisk the yogurt with the beaten eggs until mostly smooth.
Stir in the olive oil or melted butter and the apple cider vinegar if you are using it. The vinegar helps a bit with rise and texture.
In another bowl combine the almond flour, whey protein isolate, baking powder and sea salt; whisk to break up any lumps.
Add the dry mix to the yogurt mixture and stir until just combined. Don’t overmix or the loaf can get tough. The batter will be thicker than cake batter but still spoonable.
Scrape the batter into the prepared loaf pan, smooth the top with a spatula. If using seeds, sprinkle them on top and press them in lightly.
Bake in the center of the oven for 35 to 45 minutes. Check at 35 minutes by inserting a toothpick into the center it should come out mostly clean with a few moist crumbs. If it browns too fast, tent loosely with foil.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and finish cooling completely on a wire rack before slicing. Cutting warm will make it crumbly.
If the crumb feels dense or dry next time, add 1 to 2 tablespoons more yogurt or an extra egg yolk for moisture. Whey can absorb a lot of liquid so small tweaks help.
Store wrapped in the fridge for up to 5 days or slice and freeze for longer. Toast slices lightly before serving to bring back that fresh bread texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.