Zero Carb Yogurt Bread is a simple, four-ingredient recipe that delivers a soft, savory loaf perfect for anyone following a low-carb or keto lifestyle. I find it incredibly easy to prepare, and it's a satisfying alternative to traditional bread.

Why You’ll Love This Recipe

I love this recipe because it's:

Quick and easy to make, requiring minimal ingredients.
Low in carbohydrates, making it ideal for keto and low-carb diets.
Versatile—great for sandwiches, toast, or as a side.
Moist and flavorful, thanks to the Greek yogurt.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup plain Greek yogurt (full-fat for best texture)
2 large eggs
½ teaspoon baking powder
½ teaspoon salt

Directions

Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan or line it with parchment paper.
In a medium bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and creamy.
Add the baking powder and salt to the bowl. Whisk until fully combined.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

Servings: 6–8 slices
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Herb-Infused: I like adding chopped rosemary, thyme, or oregano for a savory twist.
Cheesy Version: Stir in ½ cup shredded cheddar or parmesan for extra flavor.
Seed Mix: Sprinkling flax, sesame, or sunflower seeds on top before baking adds a nice crunch.
Sweet Twist: A dash of cinnamon and a few drops of stevia create a mildly sweet version.
Zucchini Bread: Folding in ½ cup grated zucchini adds moisture and texture.

Storage/Reheating

Storage: I store the bread in an airtight container in the refrigerator for up to 5 days.

Freezing: I wrap individual slices in parchment paper and freeze them for up to 2 months. To enjoy, I thaw them overnight in the fridge or toast directly from frozen.

Reheating: Toasting slices in a toaster or heating them in the oven at 300°F for 5–7 minutes refreshes the texture.

FAQs

Is this bread really no-carb?

While it's extremely low in carbs, especially compared to traditional bread, it may contain trace carbs from the Greek yogurt.

Can I substitute coconut flour for almond flour?

This recipe doesn't use almond flour, but if you're considering adding it, note that coconut flour is more absorbent and won't work as a direct replacement without modifying the liquid content.

Can I use non-fat Greek yogurt?

I prefer full-fat for better texture and moisture, but non-fat can be used if needed.

What kind of loaf pan should I use?

A standard 8×4-inch loaf pan works well. For a taller loaf, using a smaller pan is an option.

Can I make this recipe dairy-free?

Yes, I can use a dairy-free yogurt alternative like coconut milk yogurt, but results may vary slightly.

Conclusion

Zero Carb Yogurt Bread is a fantastic option for those seeking a low-carb, easy-to-make bread alternative. With its simple ingredients and quick preparation, I find it perfect for various meals throughout the day. Whether toasted, topped, or enjoyed plain, it's a versatile addition to any low-carb diet.

Zero Carb Yogurt Bread

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Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6–8 slices
Category: Bread
Method: Baking
Cuisine: American

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Description

Zero Carb Yogurt Bread is a soft, savory loaf made with just four ingredients—Greek yogurt, eggs, baking powder, and salt. It's perfect for low-carb and keto diets and serves as a great alternative to traditional bread.

Ingredients

1 cup plain Greek yogurt (full-fat for best texture)
2 large eggs
½ teaspoon baking powder
½ teaspoon salt

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan or line it with parchment paper.
In a medium bowl, whisk together the Greek yogurt and eggs until the mixture is smooth and creamy.
Add the baking powder and salt to the bowl. Whisk until fully combined.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.