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Zero Carb Yogurt Bread

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Total Time: 1 hour 10 minutes (Prep: 10 minutes | Bake: 60 minutes | Cool: 15 minutes)
Difficulty: Easy (No yeast, no kneading, no special skills required)
Yield: 1 loaf (approx. 16 slices)

This revolutionary Zero Carb Yogurt Bread is a game-changer for anyone following a keto, low-carb, or gluten-free lifestyle. With only two main ingredients—yogurt and baking mix—it delivers the familiar comfort of a soft, sliceable bread with virtually zero net carbs. It’s incredibly simple, requires no rising time, and creates a versatile loaf perfect for toast, sandwiches, or simply slathered with butter. Forget dense, eggy alternatives; this bread is surprisingly light and wonderfully satisfying.

Ingredients

  • 2 cups (240g) ultra-fine blanched almond flour*CRITICAL**

  • ⅓ cup (40g) coconut flour

  • ¼ cup (30g) unflavored whey protein isolate or egg white protein powder****

  • 1 tablespoon baking powder (aluminum-free preferred)

  • 1 ½ teaspoons kosher salt (or 1 tsp fine sea salt)

  • 1 ½ cups (360g) full-fat, plain Greek yogurt (or Skyr), at room temperature***

  • 3 large eggs, at room temperature

  • 2 tablespoons (28g) unsalted butter or coconut oil, melted and slightly cooled

  • 1 tablespoon apple cider vinegar or white vinegar

  • Optional: 1 tablespoon everything bagel seasoning, sesame seeds, or dried herbs for topping

**The almond flour must be ultra-fine and blanched for the correct texture. Do not use almond meal.
***Whey protein isolate is the preferred binder. Casein or plant-based proteins will alter texture. For a nut-free version, see notes.
**Full-fat yogurt is essential for moisture and structure. Non-fat yogurt will yield a dry, crumbly loaf.

Equipment

  • 8.5 x 4.5 inch (or 9×5 inch) loaf pan

  • Parchment paper

  • Large mixing bowl

  • Medium mixing bowl

  • Whisk

  • Rubber spatula

  • Toothpick or cake tester

  • Wire cooling rack

Instructions

Step 1: Prep & Preheat (Time: 10 minutes | Intensity: Low)

  1. Prepare Pan: Preheat your oven to 350°F (177°C). Line your loaf pan with a sling of parchment paper, leaving an overhang on the two long sides. This guarantees easy removal. Lightly grease any exposed ends of the pan.

  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, and salt. Whisk for a full 60 seconds to ensure the leavening agents and salt are perfectly distributed and any lumps in the flours are broken up. This step is crucial for an even rise and texture.

  3. Combine Wet Ingredients: In a medium bowl, whisk together the room-temperature yogurt, room-temperature eggs, melted butter (or oil), and vinegar until the mixture is completely smooth and homogenous.

Science Note: The vinegar reacts with the baking powder to create an extra lift, and its acidity helps neutralize any potential “eggy” flavor.

Step 2: Mix the Dough (Time: 5 minutes | Intensity: Low)

  1. Form the Dough: Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy rubber spatula, mix until a very thick, cohesive, and slightly sticky dough forms. There should be no dry pockets of flour. The dough will be closer to a thick batter or a very soft cookie dough than a traditional bread dough—this is correct.

  2. Rest (Optional but Beneficial): Let the dough sit in the bowl for 5 minutes. This allows the coconut flour to fully absorb the liquid, which is key to the final texture and prevents grittiness.

Step 3: Shape & Bake (Time: 60 minutes | Intensity: Low)

  1. Transfer to Pan: Scoop the dough into the prepared loaf pan. Using the spatula or wet fingers, smooth and press the dough into an even layer, pushing it into the corners.

  2. Add Topping: If using, sprinkle the top evenly with everything bagel seasoning or seeds of choice.

  3. Bake: Place the loaf pan on the center rack of the preheated oven. Bake for 55 to 65 minutes. The bread is done when it is deep golden brown on top, sounds hollow when tapped, and a toothpick inserted into the very center comes out completely clean.

  4. The Tent Test: Around the 40-minute mark, if the top is browning too quickly, loosely tent the loaf with a piece of aluminum foil for the remainder of the bake time.

Step 4: Cool Completely (Time: 15+ minutes | Intensity: None)

  1. Cool in Pan: Let the loaf cool in the pan on a wire rack for 15 minutes. This initial cooling allows the structure to set.

  2. Cool on Rack: Using the parchment paper overhang, carefully lift the bread out of the pan and place it directly on the wire rack. Let it cool completely (at least 1-2 hours) before slicing. THIS IS THE MOST IMPORTANT STEP. Slicing into warm low-carb bread will result in a gummy, crumbly texture. Patience yields perfect, clean slices.

Nutritional Information (Per slice, based on 16 slices, bread only)

  • Calories: ~125 kcal

  • Total Fat: 9g

    • Saturated Fat: 2g

  • Cholesterol: 40mg

  • Sodium: 240mg

  • Total Carbohydrates: 5g

    • Dietary Fiber: 3g

    • Sugars: 1g

  • Net Carbs: 2g*

  • Protein: 8g

**Net Carbs = Total Carbs minus Dietary Fiber. This calculation is the standard for low-carb/keto diets. Individual results may vary slightly based on specific brands of almond flour and protein powder.

The Last Slice: Mastery Guide, Storage & The Science of Success

Serving Suggestion:
This bread shines when treated like traditional bread. Toast slices until golden and crispy—this transforms the texture and brings out a lovely nuttiness. Top with avocado, sugar-free jam, cream cheese, or use for keto-friendly sandwiches and grilled cheese. It also makes exceptional French toast.

Storage Instructions:
Proper storage is key to maintaining freshness.

  • Room Temperature: Store the completely cooled loaf, wrapped in a clean kitchen towel or in a bread bag, for up to 2 days (due to the moisture from the yogurt).

  • Refrigerator: For longer storage, wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 1 week.

  • Freezer: For long-term storage, slice the entire loaf first. Place parchment paper between slices and store in a freezer bag for up to 3 months. Toast slices directly from frozen.

The Baker’s Almanac: Why This Recipe Works

  • The Flour Trinity:

    • Almond Flour (Ultra-Fine): Provides the bulk, fat, and moist crumb. Blanched flour ensures no brown speckles and a fine texture.

    • Coconut Flour: This thirsty flour soaks up excess moisture, adds necessary structure, and contributes fiber. It cannot be omitted or substituted 1:1.

    • Whey Protein Isolate: This is the magic binder. It provides the elastic structure that mimics gluten, giving the bread its essential chew and preventing a crumbly, “eggy” texture. Do not substitute with protein blends or casein without expecting texture changes.

  • Yogurt’s Role: The lactic acid and proteins in yogurt tenderize the flour, add moisture, and contribute to a better rise. Full-fat is non-negotiable for taste and texture.

  • The Cooling Commandment: Low-carb breads continue to set as they cool. The protein and fiber networks firm up, transforming the loaf from fragile to sliceable. Rushing this step is the #1 cause of perceived recipe failure.

Variations & Dietary Tweaks:

  • Savory Herb Loaf: Add 2 tsp dried rosemary, 1 tsp garlic powder, and 1/2 tsp onion powder to the dry ingredients.

  • “Sweet” Cinnamon Loaf: Add 2 tsp ground cinnamon and 1/3 cup granulated erythritol or monk fruit sweetener to the dry ingredients.

  • Nut-Free Version (NOT zero carb): Substitute the almond flour with sunflower seed flour (finely ground sunflower seeds). Important: Add 1 tbsp lemon juice to the wet ingredients to prevent the batter from turning green (a harmless chemical reaction with sunflower seeds).

  • Dairy-Free: Substitute the Greek yogurt with an equal amount of thick, unsweetened coconut yogurt (like Culina) and use coconut oil instead of butter.

  • Psyllium Option: For added fiber and a more “whole wheat” texture, you can replace 2 tablespoons of the almond flour with 1 tablespoon of psyllium husk powder.

This Zero Carb Yogurt Bread is more than a recipe—it’s a foundational technique for reclaiming the simple joy of bread on a low-carb journey. Its simplicity belies its perfection. By understanding the why behind each ingredient, you can master this loaf and adapt it endlessly, ensuring delicious, satisfying slices are always within reach.

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