Name: Low Carb Bread Recipes – Zero Carb Yogurt Bread You’ll Love
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup plain Greek yogurt (unsweetened); 1 1/2 cups almond flour; 1 tablespoon coconut flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 4 large eggs

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I’ll be honest, when I first heard about bread without carbs, I rolled my eyes. Bread has always been that cozy blanket of comfort food, so the idea of a low carb bread recipe sounded a little too good to be true. Then I tried this zero carb yogurt bread, and let me tell you, it surprised me in the best way. It’s fluffy without being heavy, it smells amazing while baking, and it feels like you’re cheating on your diet even though you’re not. If you’ve been hunting through low carb recipes or scrolling for recipes low carb that don’t taste like cardboard, this one’s for you. It’s one of those rare zero carb recipes that makes you forget it’s technically healthy. Perfect for sandwiches, toast, or just warm out of the oven with butter. This bread fits right into zero carb meals without making you feel like you’re sacrificing flavor. It’s the kind of recipe low carb eaters keep tucked in their back pocket, ready for any weeknight craving. Whether you’re just curious or fully committed to low carb recipes, give it a go. I promise it’ll surprise you too.

1) Key Takeaways
2) Easy Zero Carb Yogurt Bread Recipe
3) Ingredients for Zero Carb Yogurt Bread
4) How to Make Zero Carb Yogurt Bread
5) Tips for Making Zero Carb Yogurt Bread
6) Making Zero Carb Yogurt Bread Ahead of Time
7) Storing Leftover Zero Carb Yogurt Bread
8) Try these Bread recipes next!
9) Zero Carb Yogurt Bread
10) Nutrition

1) Key Takeaways

This bread uses Greek yogurt for structure and flavor.
It has almost no carbs yet still feels like real bread.
You can bake it in under an hour with simple ingredients.
It stores well and makes a perfect addition to low carb meals.

2) Easy Zero Carb Yogurt Bread Recipe

I’ll admit it, I didn’t believe in low carb bread recipes at first. Bread and carbs just go together, like peanut butter and jelly. But this zero carb yogurt bread convinced me otherwise. It came out of the oven golden, fluffy, and with a scent that instantly made my kitchen feel warmer. That first slice with a smear of butter made me grin because it tasted real, not like a cardboard substitute.

When we’re trying to cut back, recipes like this one become lifesavers. You can still enjoy toast in the morning or a sandwich at lunch without feeling weighed down. I’ve tested plenty of recipes low carb, and many don’t quite deliver. But this one feels right. It’s quick, reliable, and surprisingly light while keeping you full.

At Nancy Cooks, I love sharing recipes that feel doable and comforting. This bread hits both points, and I honestly keep it on repeat in my own kitchen. If you’re curious about zero carb recipes or just need a steady go-to for low carb recipes, this might be the loaf that wins you over.

3) Ingredients for Zero Carb Yogurt Bread

Greek Yogurt: The base that holds everything together. I use plain and unsweetened, so the bread doesn’t end up tasting tangy in the wrong way.

Almond Flour: This gives the bread a nutty flavor and a crumbly yet soft texture. It’s the backbone for many recipe low carb options, and it works perfectly here.

Coconut Flour: Just a spoonful balances the almond flour and makes the loaf lighter. It’s absorbent, so don’t overdo it.

Baking Powder: This helps the bread rise without yeast. You get a loaf that looks and feels like bread without the wait.

Salt: A little pinch sharpens the flavors. Don’t skip it, or the bread can taste flat.

Eggs: They provide structure, moisture, and a soft bite. Think of them as the glue that holds the whole recipe together.

4) How to Make Zero Carb Yogurt Bread

Step 1. Preheat your oven to 350°F and line a loaf pan with parchment paper. A small detail, but it makes removal easy and cleanup painless.

Step 2. In a bowl, whisk together the yogurt and eggs until smooth. Take your time here, because this base makes the bread fluffy.

Step 3. Add the almond flour, coconut flour, baking powder, and salt. Stir gently until combined, but don’t overmix or the bread might turn dense.

Step 4. Pour the batter into the prepared loaf pan and smooth the top. This helps the bread bake evenly and look more appealing once sliced.

Step 5. Bake for 35 to 40 minutes until golden and a toothpick comes out clean. The smell by this point will make you hover near the oven door.

Step 6. Let the bread cool for at least 15 minutes. I know it’s hard to wait, but slicing too soon makes it crumble. Patience pays off with neat slices perfect for zero carb meals.

5) Tips for Making Zero Carb Yogurt Bread

I’ve baked this bread often, and each time I learn something new. One big tip is to measure your flour correctly. Almond flour packs tightly, so spoon it into your cup instead of scooping straight from the bag.

Another tip is to use room temperature eggs and yogurt. Cold ingredients can make the batter too thick, and the bread won’t rise as well. It’s a small step, but it matters.

Finally, don’t skip parchment paper. I used to butter pans and hope for the best, but parchment guarantees your loaf lifts right out. Less stress, more bread, and one less pan to scrub.

6) Making Zero Carb Yogurt Bread Ahead of Time

This bread is one of those things you can bake once and enjoy all week. I often slice it after cooling and freeze the pieces in a bag. Then I can pull out one slice at a time for quick breakfasts or sandwiches.

If you want to prep ahead, you can even mix the dry ingredients the night before. Store them in a container, and the next day you just whisk the wet ingredients and combine. It saves time when mornings feel rushed.

It’s a reliable option for those who follow zero carb recipes. Instead of reaching for processed bread, you already have something homemade and satisfying waiting in the fridge or freezer.

7) Storing Leftover Zero Carb Yogurt Bread

Once baked, this bread lasts about five days in the fridge if stored in an airtight container. I often wrap slices in parchment before sealing them in a container to keep them from sticking together.

You can also freeze the bread. It thaws quickly at room temperature or can go straight into the toaster. That’s my favorite way, since toasting gives it a crisp edge that pairs perfectly with butter or cream cheese.

Try not to leave it on the counter too long, though. With yogurt as a main ingredient, refrigeration is best for keeping the bread fresh and safe.

8) Try these Bread recipes next!

9) Zero Carb Yogurt Bread