Here’s a Zero Carb Yogurt Bread recipe that’s low in carbohydrates, high in protein, and perfect for keto or low-carb diets. This version uses ingredients that result in virtually zero net carbs per slice.
🥖 Zero Carb Yogurt Bread (Keto, Gluten-Free)
Yields: 8–10 slices
Net Carbs: ~0g per slice (depending on exact ingredients used)
🧾 Ingredients:
4 large eggs
1 cup full-fat plain Greek yogurt (unsweetened, check label for 0g net carbs)
1/2 cup almond flour (blanched)
2 tbsp coconut flour
2 tbsp unflavored whey protein isolate or egg white protein (optional, for structure)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp apple cider vinegar or lemon juice (activates baking soda)
Optional: 1 tbsp olive oil or butter (for added moisture)
🥣 Instructions:
Preheat Oven to 350°F (175°C). Line a small loaf pan with parchment paper or lightly grease it.
Mix Wet Ingredients:
In a bowl, whisk together eggs, Greek yogurt, and vinegar until smooth.
Combine Dry Ingredients:
In a separate bowl, combine almond flour, coconut flour, whey protein, baking powder, baking soda, and salt.
Combine & Mix:
Add dry ingredients to wet and stir until a smooth batter forms. Let it sit for 1–2 minutes (coconut flour absorbs moisture).
Bake:
Pour into the prepared loaf pan. Smooth the top. Bake for 30–40 minutes, or until a toothpick comes out clean.
Cool:
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
🍞 Tips:
Store in the fridge for up to 5 days or freeze slices for longer storage.
For a fluffier texture, separate egg whites and whip them to stiff peaks, then fold into the batter.
You can add herbs, garlic powder, or cheese for a savory version.