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Zero Carb Yogurt Bread

A quick and easy low-carb bread recipe that's light, fluffy, and guilt-free, perfect for any meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 6 large large eggs
  • 0.5 cup full-fat Greek yogurt (unsweetened, plain)
  • 0.25 cup melted butter or coconut oil
Dry Ingredients
  • 1 tablespoon baking powder (aluminum-free preferred)
  • 0.25 teaspoon salt
  • 0.5 teaspoon xanthan gum or psyllium husk powder for texture
  • 0.5 cup finely ground almond flour optional, adds structure without raising carbs significantly

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
  2. In a large bowl, whisk together the eggs, yogurt, and melted butter (or oil) until smooth.
  3. Add in the baking powder, salt, and xanthan gum (or psyllium husk). If you’re using almond flour, stir it in now. Mix until everything is well-combined and slightly thickened.
  4. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top.
Baking
  1. Bake in the preheated oven for 35–45 minutes. The top should be golden, and a toothpick inserted in the center should come out clean.
  2. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing to ensure the best structure.

Notes

Store in the fridge for 5-7 days or freeze for up to a month. Wrap tightly to avoid freezer burn. Toast or microwave slices when ready to enjoy.