This incredibly simple bread is a fantastic low-carb and keto-friendly option. It’s moist, slightly tangy from the yogurt, and has a texture similar to a hearty muffin. It’s the perfect vehicle for sandwiches, toast, or simply slathered with butter.
Prep Time: 5 minutes | Cook Time: 35-45 minutes | Total Time: 40-50 minutes + cooling | Yields: 1 small loaf (about 8 slices)
Ingredients
- 1 cup plain Greek yogurt (full-fat preferred for best texture)
- 2 large eggs
- 1 ½ cups blanched almond flour (see note)
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional add-ins: 1 tsp everything bagel seasoning, garlic powder, dried herbs, or a sweetener like stevia and cinnamon.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a small 4×8 inch loaf pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a medium bowl, whisk together the Greek yogurt and eggs until smooth and well combined.
- Add Dry Ingredients: Add the almond flour, baking powder, and salt to the wet ingredients. Stir with a spatula until a thick, uniform batter forms. Be careful not to overmix. If using any optional add-ins, fold them in now.
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Bake: Pour the batter into your prepared loaf pan and smooth the top with the spatula.
- Bake for 35-45 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for at least 15-20 minutes before transferring it to a wire rack to cool completely. This is a crucial step, as the bread is very tender when hot and will firm up as it cools.
- Slice and Serve: Once completely cool, slice it into pieces. For the cleanest slices, use a serrated knife.
Recipe Notes & Tips
- Flour Note: This recipe must be made with a fine blanched almond flour, not almond meal. Almond meal is more coarse and will result in a gritty, dense bread.
- Why It’s “Zero Carb”: This bread is often labeled as such in keto communities because it contains no added carbs like flour or sugar. The almond flour and yogurt do contain a small amount of natural carbs and fiber.
- Don’t Overbake: Keep a close eye on it towards the end. Almond flour can burn easily. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
- Texture: This bread is dense and moist, similar to a quick bread or a large muffin. It will not be light and airy like traditional wheat bread.
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Variations:
- Savory: Add everything bagel seasoning, garlic powder, onion powder, and shredded cheese.
- Sweet: Add 1-2 tablespoons of granulated sweetener (like erythritol), a teaspoon of vanilla extract, and some cinnamon.
- Storage: Store cooled bread wrapped in the refrigerator for up to 5 days. It also freezes very well for up to 3 months.
Enjoy your simple, healthy, and delicious low-carb bread
