Zero Carb Yogurt Bread (Printable)
A light, fluffy bread made with Greek yogurt and eggs. Perfect keto-friendly alternative for toast or sandwiches.
# What You Need:
→ Wet Ingredients
01 - 1 cup (240 g) 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
# Directions:
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 2-3 minutes for coconut flour to absorb moisture.
05 - Stir in apple cider vinegar if using for enhanced fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula. Sprinkle seeds on top if desired.
07 - Bake for 30-35 minutes until golden and toothpick inserted into center comes out clean.
08 - Cool completely in pan. Remove and slice. Serve as toast, for sandwiches, or as a standalone snack.
# Expert Hints:
01 -
- You get that satisfying bread texture without the heavy carbs or gluten crash
- Mixes up in under ten minutes with ingredients you probably already have
02 -
- Coconut flour cannot be substituted 1:1 with any other flour, the chemistry will fail completely
- This bread must cool completely before slicing or it will fall apart and ruin your day
03 -
- Use full-fat Greek yogurt or the bread texture becomes rubbery and sad
- Weigh your coconut flour instead of using cup measurements for consistency