Zero Carb Yogurt Bread (Print View)
Light, fluffy bread alternative with Greek yogurt and eggs. Just 1g carb per slice, perfect for keto toast and sandwiches.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup 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
06 - 1 tsp apple cider vinegar
07 - 1 tbsp sesame or poppy seeds
# Method:
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 - In a separate small bowl, sift together coconut flour, baking powder, and salt.
04 - Add dry ingredients to wet mixture. Mix thoroughly until smooth. Let batter rest for 2-3 minutes to allow coconut flour to absorb moisture.
05 - If using, stir in apple cider vinegar for extra fluffiness.
06 - Pour batter into prepared loaf pan. Smooth top with spatula. Sprinkle with seeds if desired.
07 - Bake for 30-35 minutes until golden and a toothpick inserted into the center comes out clean.
08 - Let cool completely in pan, then remove and slice. Serve as toast, sandwiches, or on its own.
# Insider Tips:
01 -
- You can finally have toast again without the carb crash or gluten bloating
- The texture is surprisingly close to regular bread, especially when toasted
02 -
- Coconut flour continues to absorb moisture as it sits, so the bread actually tastes better on day two and toasts up beautifully
- Trying to slice this bread while it's still warm is heartbreaking, it will crumble every single time
03 -
- If your coconut flour has been sitting open for months, you might need slightly more since it can lose some absorbency over time
- The vinegar trick genuinely makes a difference in texture, don't skip it if you want the closest approximation to real bread