Delicious Yogurt Bread Gluten-Free Zero Carb Option You’ll Love
Discover the magic of Yogurt Bread Gluten-Free Zero Carb Option, a light and fluffy bread perfect for low-carb diets and meal prep.
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Servings: 10 slices
Calories: 100kcal
Equipment
- Loaf pan
- Mixing bowls
- Whisk
- spatula
- Oven
Ingredients
For the Batter
- 1 cup full-fat Greek yogurt provides moisture and protein
- 4 large eggs acts as a binding agent
- 2 tablespoons olive oil or melted butter adds richness
- 1 cup fine almond flour ensures gluten-free structure
- ⅓ cup coconut flour adds fiber
- 3 tablespoons ground psyllium husk crucial for binding
- 2 teaspoons gluten-free baking powder helps bread rise
- ½ teaspoon baking soda enhances browning
- ½ teaspoon fine sea salt enhances flavor
- optional sweetener of choice erythritol or monk fruit for low-carb
Optional Flavor Add-Ins
- 1 teaspoon apple cider vinegar or lemon juice introduces acidity for flavor
- 1 teaspoon garlic powder for savory loaf
- to taste dried herbs (oregano, thyme, rosemary) adds flavor
- to taste grated Parmesan or hard cheese adds cheesiness while keeping it low-carb
- to taste sesame seeds, sunflower seeds, or pumpkin seeds for added texture
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan. Line with parchment paper.
- In a medium bowl, whisk together Greek yogurt, eggs, and olive oil until smooth. Stir in apple cider vinegar if using.
- In a large bowl, combine almond flour, coconut flour, psyllium husk, baking powder, baking soda, salt, and sweetener. Whisk until combined.
- Pour wet mixture into dry ingredients and stir gently until just combined, creating a thick batter.
- For the zero-carb option, add water or almond milk as needed to achieve the right consistency.
- Fold in any optional flavorings without overmixing for a light texture.
- Transfer batter to loaf pan, smoothing the top and adding seeds or cheese if desired.
- Bake for 40-50 minutes until golden and springs back when pressed. Cover with foil if browning too quickly.
- Let the bread cool in the pan for 15-20 minutes, then completely on a wire rack before slicing.
- Slice with a serrated knife and serve as desired.
- Store in an airtight container in the fridge for 5-6 days or freeze for up to 2-3 months.
Notes
Measure ingredients precisely for best results. Mix gently to avoid dense bread. Let cool completely before slicing for neat pieces.
Nutrition
Serving: 1slice | Calories: 100kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Calcium: 50mg | Iron: 0.5mg