Zero Carb Yogurt Bread (Print Version)

Light and fluffy keto bread made with Greek yogurt and eggs. Perfect for low-carb toast and sandwiches.

# What You Need:

→ Wet Ingredients

01 - 1 cup full-fat Greek yogurt, unsweetened
02 - 4 large eggs

→ Dry Ingredients

03 - 2 tbsp coconut flour
04 - 2 tsp baking powder
05 - 1/2 tsp salt

→ Optional Additions

06 - 1 tsp apple cider vinegar for extra rise
07 - 1 tbsp sesame or poppy seeds for topping

# How To Make:

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. Mix thoroughly until smooth. Let batter rest for 2-3 minutes to allow coconut flour to absorb moisture.
05 - If using, stir in apple cider vinegar 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 the center comes out clean.
08 - Let cool completely in pan. Remove and slice. Serve as desired.

# Expert Tips:

01 -
  • You get real bread texture without the wheat or carbs that usually weigh you down
  • The ingredient list is short enough to memorize after making it once
  • It toasts up beautifully and actually holds together when you spread butter on it
02 -
  • Coconut flour continues to absorb liquid as it sits, so the bread actually slices better the next day
  • Room temperature ingredients will give you a noticeably fluffier result than cold ones straight from the fridge
03 -
  • Don't skip the resting time after mixing, it's crucial for proper texture development
  • If your loaf seems too dark on top but raw inside, tent with foil for the last 10 minutes

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