Greek Yogurt Almond Flour Keto Bread

Yield
1 small loaf — about 8–10 slices

Prep
10 minutes

Bake
30–40 minutes

Oven
175°C / 350°F

Ingredients
Ingredient Amount
Full-fat plain Greek yogurt 1 cup / 240 g
Finely ground blanched almond flour 1 cup / about 100–112 g
Large eggs 2
Baking powder 1 tsp
Salt ¼ tsp

Optional
1 tbsp melted butter — richer, softer bread
½ tsp garlic powder — savory version
½–1 tsp Italian herbs
1 tbsp sesame seeds or everything seasoning
¼–½ cup shredded cheddar/mozzarella for cheesy bread
The basic combination of Greek yogurt, almond flour, eggs, baking powder and salt is used in several current versions of this style of bread.
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Full Step-by-Step Recipe
1. Prepare the oven
Preheat oven to:

350°F / 175°C

Line an 8 × 4-inch loaf pan with parchment paper, leaving some paper hanging over the sides so you can lift the loaf out.

Lightly grease the parchment.

2. Prepare the eggs
For a lighter loaf, use room-temperature eggs.

Crack 2 eggs into a large bowl.

Whisk for about 1–2 minutes, until slightly foamy.

You don’t need to whip them into meringue; just incorporate some air.

3. Add Greek yogurt
Add:

1 cup (240 g) full-fat plain Greek yogurt

Whisk until completely smooth.

Use plain, unsweetened yogurt. Flavored yogurt can add significant sugar/carbohydrates.

Full-fat Greek yogurt generally gives a softer, richer loaf, while very watery yogurt can make the center gummy.
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Tasty Gusto
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4. Mix the dry ingredients
In another bowl combine:

1 cup finely ground almond flour
1 tsp baking powder
¼ tsp salt
Whisk well to distribute the baking powder.

5. Combine
Add the dry ingredients to the yogurt/egg mixture.

Fold gently with a spatula.

Do not aggressively beat the batter.

The mixture should be thick, similar to a very thick cake batter.

If it seems extremely dry, add 1 tablespoon yogurt at a time. Almond flour brands vary in how much liquid they absorb.

6. Fill the pan
Transfer the batter to your prepared loaf pan.

Smooth the top with a spatula.

For a prettier loaf, make a shallow line down the center with the spatula.

Optional: brush the top with a tiny amount of melted butter.

7. Bake
Bake at:

350°F / 175°C for approximately 30–40 minutes.

Start checking around 30 minutes.

The loaf is ready when:

the top is golden brown
the center feels firm
a toothpick inserted in the middle comes out clean or with a few moist crumbs
the loaf has pulled slightly away from the sides
If the top becomes brown too quickly, loosely cover it with foil.

Similar versions use approximately 25–45 minutes depending on pan size and formulation.
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frostyrecipes.com
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8. COOL — VERY IMPORTANT
Remove from the oven.

Leave in the pan for 10 minutes.

Then lift the loaf out using the parchment.

Place on a wire rack.

Allow it to cool completely, preferably 30–60 minutes, before slicing.

Don’t cut it while piping hot. The interior continues to set as it cools, and cutting too early can make it appear wet or gummy.

How to Slice
Use a serrated bread knife.

Cut approximately 1–1.5 cm thick slices.

For the texture shown in your picture, let the loaf cool completely and then toast individual slices lightly.

Best Way to Eat It
Sweet
Butter
Cream cheese
Peanut/almond butter
Sugar-free jam
Cinnamon + butter
Savory
Fried egg
Avocado
Cheese
Chicken
Tuna
Turkey
Cream cheese + herbs
Keto breakfast
Toast 2 slices and top with:

butter + 2 eggs + cheese + avocado

Approximate Nutrition
Nutrition varies substantially by the brand of almond flour and Greek yogurt.

Using approximately 112 g almond flour + 240 g full-fat Greek yogurt + 2 large eggs + 1 tsp baking powder, the entire loaf is roughly:

Nutrition Whole loaf Per 10 slices
Calories ~1,000 kcal ~100 kcal
Protein ~56–58 g ~5.7 g
Fat ~73–75 g ~7.4 g
Total carbs ~33–35 g ~3.4 g
Fiber ~12 g ~1.2 g
Net carbs ~21–23 g ~2.2 g

Net carbs = total carbs − fiber.

So calling it “zero carb” isn’t technically accurate. A more accurate label would be “very low-carb almond flour yogurt bread.”

Also remember that nutrition can change significantly depending on whether your Greek yogurt contains 3%, 5%, etc. milk fat and the specific almond flour brand.

Frequently Asked Questions
1. Is this really zero carb?
No.

The bread is low in carbohydrates but isn’t literally carb-free. Almond flour contains carbohydrates, including some fiber, and Greek yogurt contains milk sugars.

2. Is it keto?
It can fit a keto diet, particularly when eaten in reasonable portions.

At roughly 2–2.5 g net carbs per slice using the above formulation, it is substantially lower-carb than conventional wheat bread.

However, calculate using the nutrition label of the specific ingredients you buy.

3. Can I use regular yogurt?
You can, but I recommend thick Greek yogurt.

Regular yogurt generally contains more water, which can make the bread softer or wetter.

4. Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt generally gives a richer and softer result.

If using 0% Greek yogurt, you may find the bread slightly less rich.

5. Can I replace almond flour with coconut flour?
Don’t substitute it 1:1.

Coconut flour absorbs dramatically more liquid than almond flour.

Some versions specifically use around ½ cup coconut flour rather than 1 cup almond flour, but the recipe needs to be reformulated rather than simply swapped.
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6. Can I make it nut-free?
Yes, but not by using the same amount of coconut flour.

A coconut-flour version requires a different ratio of eggs/liquid/flour.

If you have a nut allergy, use a specifically developed nut-free version rather than assuming a 1:1 substitution.

7. Why did my bread collapse?
Common causes:

Approximate Nutrition
Nutrition Whole loaf Per 10 slices
Calories ~1,000 kcal ~100 kcal
Protein ~56–58 g ~5.7 g
Fat ~73–75 g ~7.4 g
Total carbs ~33–35 g ~3.4 g
Fiber ~12 g ~1.2 g
Net carbs ~21–23 g ~2.2 g

Also remember that nutrition can change significantly depending on whether your Greek yogurt contains 3%, 5%, etc. milk fat and the specific almond flour brand.

Frequently Asked Questions
1. Is this really zero carb?
underbaking
cutting it while hot
too much yogurt/liquid
overmixing
insufficient baking powder
using a very small/deep pan
removing it from the oven before the center is fully set
Letting it cool completely before cutting is particularly important.

8. Why is the middle gummy?
Usually one of three things:

1. Too much moisture
Your yogurt may be thinner than the one used to develop the recipe.

2. Underbaking
Give it another 5–10 minutes.

3. Cutting too early
Allow it to cool completely.

9. How do I make it fluffier?
The easiest improvement is to separate the eggs.

Whip the egg whites until soft/medium peaks form, mix the yolks with the yogurt, then gently fold the whipped whites into the batter.

Separating and whipping the whites can produce a lighter, more open crumb in this style of low-carb bread.
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Cooki Guide

10. How do I make it taste less “eggy”?
Try:

½ tsp garlic powder for savory bread
1 tsp Italian seasoning
½ tsp onion powder
½ cup shredded cheddar
extra salt to taste
For a neutral bread, don’t add vanilla.

11. Can I make it sweeter?
Yes.

For a sweet version, add:

1–2 tbsp keto-friendly sweetener
½ tsp vanilla
½ tsp cinnamon
You can then serve it with butter or cream cheese.

12. Can I add cheese?
Absolutely.

Add ½ cup grated cheddar or mozzarella to the batter.

For a garlic-cheese version, use:

½ cup mozzarella
¼ cup cheddar
½ tsp garlic powder
½ tsp Italian seasoning
13. Can I make it dairy-free?
The Greek yogurt is a major ingredient, so simply replacing it with water won’t work.

You’d need a thick unsweetened dairy-free yogurt and should check its carbohydrate content carefully.

14. Can I make it in an air fryer?
Yes, but use a small loaf pan that fits your air fryer.

Try approximately 160°C / 320°F, checking early because air fryers brown the surface quickly.

15. How should I store it?
Once completely cool:

Room temperature: about 1–2 days in an airtight container.

Refrigerator: approximately 5–7 days.

For longer storage, slice it and freeze the slices individually.

Several versions recommend refrigeration for longer storage.
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Tasty Gusto
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16. Can I freeze it?
Yes.

Slice the cooled loaf first.

Place parchment between slices and put them in a freezer bag.

Freeze for up to about 2–3 months for best quality.

Toast directly from frozen.

My Recommended Version for the Photo
If your goal is to get closest to the soft, golden loaf shown in your picture, I’d make it this way:

1 cup full-fat Greek yogurt
1 cup finely ground blanched almond flour
2 large eggs
1 tsp baking powder
¼ tsp salt
1 tbsp melted butter — optional but recommended

Bake 175°C / 350°F for 35–40 minutes, then cool completely.

The butter isn’t necessary, but it makes the crumb richer and helps move the result toward the soft, buttery appearance in the photograph.

Important: the picture itself doesn’t provide enough information to guarantee that this is the exact original recipe—the visible ingredient list is incomplete. The recipe above is a practical, fully specified version based on the ingredients shown and comparable formulations.
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frostyrecipes.com
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Bottom line
1 cup yogurt + 1 cup almond flour + 2 eggs + 1 tsp baking powder + salt → 350°F/175°C → ~35 minutes → cool completely.

That gives you a simple low-carb, gluten-free, grain-free yogurt bread, rather than a literal zero-carb bread.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.