Description
This Zero Carb Yogurt Bread is a moist, flavorful, and gluten-free loaf made primarily with almond flour and Greek yogurt. It is an excellent low-carb alternative to traditional bread, perfect for those following ketogenic or low-carb diets. The combination of eggs, olive oil, and apple cider vinegar contributes to its tender crumb and subtle tangy flavor. Baked to golden perfection, this bread is ideal for sandwiches, toast, or simply enjoyed on its own.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup Greek yogurt
- 4 large eggs
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent the bread from sticking.
- Mix dry and wet ingredients: In a large mixing bowl, combine the almond flour, baking powder, and salt. Add in the Greek yogurt, eggs, olive oil, and apple cider vinegar. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
- Prepare the batter for baking: Pour the batter evenly into the greased loaf pan. Smooth the top with a spatula to ensure even baking and a nice finish.
- Bake the bread: Place the loaf pan in the oven and bake for 30 to 35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to use full-fat Greek yogurt for better texture and flavor.
- Almond flour should be finely ground for a smoother batter and better bread crumb.
- Use fresh baking powder to ensure proper rise.
- Allow the bread to cool completely before slicing to prevent crumbling.
- This bread is best stored in an airtight container and consumed within 3 days or refrigerated for up to a week.
