Zero Carb Yogurt Bread (Printable)
Light and fluffy keto bread made with Greek yogurt and eggs. Perfect for toasting, sandwiches, or snacking.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup (240 g) full-fat Greek yogurt, unsweetened
02 - 4 large eggs
→ Dry Ingredients
03 - 2 tablespoons coconut flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
→ Optional Additions
06 - 1 teaspoon apple cider vinegar for extra rise
07 - 1 tablespoon sesame or poppy seeds for topping
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x4 inch loaf pan with parchment paper.
02 - Whisk Greek yogurt and eggs in medium bowl until fully combined and slightly frothy.
03 - Sift together coconut flour, baking powder, and salt in 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 extra fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula. Sprinkle with seeds if desired.
07 - Bake 30-35 minutes until golden and toothpick inserted in center comes out clean.
08 - Let cool completely in pan. Remove and slice. Serve as desired.
# Expert Tips:
01 -
- You get that soft, squishy bread texture without any wheat or carbs sneaking in
- The batter takes literally five minutes to throw together
- It toasts up beautifully and holds together perfectly for sandwiches
02 -
- The batter will seem thick at first but thats normal, just give it those few minutes to rest
- Letting it cool completely is the hardest part but makes all the difference in texture
- This bread freezes beautifully if you want to slice it and keep portions ready
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- Don't skip the resting time for the batter or your coconut flour will stay gritty