Zero Carb Yogurt Bread Recipe
A moist, soft, low-carb loaf made with yogurt, eggs, and minimal flour substitutes — this Zero Carb Yogurt Bread Recipe delivers a gluten-free, keto-friendly bread alternative with a tender crumb, perfect for sandwiches, toast, or meal prep.
Ingredients
- 5 large eggs room temperature
- 200 g ≈ 7 oz plain, unsweetened, full-fat yogurt — well-drained if watery (e.g. strained Greek-style or labneh-type)
- 60 g whey protein isolate or unflavored protein powder of choice — optional substitution possible
- 50 g finely ground blanched almond flour optional — adds tenderness and slightly softer crumb
- 20 g psyllium husk powder for structure and “bread-like” texture
- 1 tablespoon baking powder aluminum-free preferred
- ½ teaspoon fine sea salt
- 45 g ≈ 3 tablespoons melted butter or neutral oil (e.g. butter for richer flavor; olive oil or coconut oil for dairy-free or lighter options)
- Optional sweetener e.g. 1–2 tbsp erythritol or monk fruit — only if you prefer a slightly sweet loaf
- Optional: ½ teaspoon xanthan gum for extra binding/elasticity, especially if omitting almond flour
- Optional add-ins / variations choose as desired: chopped herbs (rosemary, thyme), garlic or onion flakes/powder, shredded cheese, seeds (sesame, flax), spices or sweet flavorings (cinnamon + vanilla).
Instructions
- Preheat & prep: Preheat oven to 175 °C (≈ 350 °F). Grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare yogurt: If using a loose yogurt, place it in a cheesecloth-lined sieve over a bowl and let drain for 30–60 minutes in the fridge — aim for thick, labneh-like consistency. Measure out 200 g.
- Mix dry ingredients: In a medium bowl, whisk together whey protein isolate, almond flour (if using), psyllium husk powder, baking powder, salt — plus xanthan if using — until uniform and no lumps remain.
- Combine wet ingredients: In a large bowl, whisk the eggs until blended. Add the drained yogurt, melted butter (or oil), and sweetener if using. Stir until smooth and slightly airy.
- Fold dry into wet: Add the dry mixture to the wet in two additions, folding gently with a spatula until fully incorporated. Let the batter rest 3–5 minutes — this allows the psyllium to hydrate and thicken the batter. If batter becomes too thick to spread, stir in 1–2 tablespoons of water or cream to loosen.
- Transfer to loaf pan: Spread batter evenly into prepared pan. Smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake: Bake for 35–45 minutes until the top is golden-brown and a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil after ~20–25 minutes.
- Cool: Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. Allow to cool completely (about 30–60 minutes) before slicing — this ensures the crumb sets properly and slicing yields clean slices.
Notes
- Yogurt matters: Use plain, unsweetened, full-fat yogurt. Straining loose yogurt helps remove excess moisture for a better-textured loaf.
- Psyllium husk is key: It helps create texture and structure otherwise missing due to lack of gluten or traditional flour.
- Almond flour is optional: It adds softness and a slightly nutty flavour. Omitting it makes the loaf lower-carb but may make crumb firmer and denser.
- Adjust for dietary needs: For dairy-free version, use coconut oil and a thick unsweetened non-dairy yogurt substitute (if available). For nut-free version, omit almond flour and rely on protein + psyllium.
- Storage: Wrapped tightly, the loaf keeps at room temperature for ~48 hours; in the fridge up to ~7 days; or freeze slices (or whole loaf) for up to 3 months. Thaw at room temperature or toast directly from frozen for a quick warm slice.
- Serving ideas: Use as sandwich bread, toast with butter or spreads, use for low-carb French toast, serve alongside soups or salads, or cube and toast into croutons.
- Variations: Savoury herb or garlic-onion loaf, seeded crust loaf, slightly sweet breakfast-style loaf with cinnamon/vanilla + sweetener, or cheesey loaf with herbs & shredded cheese folded in.