Zero Carb Yogurt Bread (Printer-friendly)
A light, fluffy loaf made with Greek yogurt and eggs. Perfect for keto lifestyles, great as toast or sandwiches.
# 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 Make It:
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 to allow coconut flour to absorb moisture.
05 - If using, stir in apple cider vinegar for enhanced fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula and sprinkle with seeds if desired.
07 - Bake for 30-35 minutes until golden and a toothpick inserted into center comes out clean.
08 - Cool completely in pan, then remove and slice. Serve as toast, sandwiches, or standalone snack.
# Expert Tips:
01 -
- You get that satisfying bread experience without the heavy carb crash that usually follows
- The texture is incredibly light and fluffy, nothing like the dense, bricklike lowcarb breads youve probably tried before
02 -
- The resting period after mixing is nonnegotiable, coconut flour needs time to absorb or you'll end up with gummy bread
- This bread must cool completely before slicing, I learned this the hard way after ruining a perfectlooking loaf
03 -
- Room temperature ingredients mix more easily and create a smoother batter
- The vinegar trick is worth it if you're serving this to bread skeptics, it really does make a difference