Ingredients

• 1 cup plain full-fat Greek yogurt
• 2 large eggs (room temperature)
• 1½ cups finely ground almond flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon xanthan gum (optional, improves texture)
• 1 tablespoon melted butter or avocado oil (optional, for a softer loaf)
• 1 egg beaten with 1 teaspoon water (optional, for egg wash)

Equipment

• 8×4-inch loaf pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula

Instructions

Step 1

Preheat oven to 350°F (175°C).

Grease or line a loaf pan with parchment paper.

Step 2

In a large bowl whisk together:

• Greek yogurt
• Eggs
• Butter or oil (if using)

Mix until smooth.

Step 3

In another bowl combine:

• Almond flour
• Baking powder
• Salt
• Xanthan gum (optional)

Step 4

Add dry ingredients to wet ingredients.

Fold together until no dry flour remains.

The batter will be thick.

Step 5

Transfer batter to loaf pan.

Smooth the top.

Brush with egg wash if desired.

Step 6

Bake for 40–50 minutes.

The bread is done when:

• Top is deep golden brown.
• Toothpick comes out clean.
• Internal temperature reaches about 200°F (93°C).

Step 7

Cool in the pan for 15 minutes.

Transfer to a wire rack.

Allow to cool completely before slicing.

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Estimated Nutrition

Makes 10 slices

Per slice (approximate):

Nutrition will vary depending on the exact brands used.

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Storage

Room temperature:

• Up to 2 days in an airtight container.

Refrigerator:

• Up to 1 week.

Freezer:

• Slice first.
• Freeze for up to 3 months.
• Thaw overnight or toast directly from frozen.

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Tips

• Use full-fat Greek yogurt for the best texture.
• Do not overmix the batter.
• Let the loaf cool completely before slicing.
• Finely ground almond flour produces a lighter crumb than almond meal.

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Variations

Garlic Herb

Add:

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons Parmesan cheese

Cheese Bread

Mix in:

• 1 cup shredded mozzarella
• ¼ cup cheddar

Sweet Version

Add:

• 2 tablespoons granulated keto sweetener
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

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Frequently Asked Questions

Is this really zero carb?

No. Almond flour and Greek yogurt both contain carbohydrates. The bread is low-carb, not zero-carb.

Can I use coconut flour?

Not as a direct substitute. Coconut flour absorbs much more moisture, so the recipe would need different liquid and egg amounts.

Can I use regular yogurt?

Greek yogurt is preferred because it is thicker. Regular yogurt may make the batter too wet.

Can I make it dairy-free?

You can try a thick, unsweetened dairy-free Greek-style yogurt, but the texture and flavor may differ.

Why did my bread sink?

Possible causes include:

• Underbaking
• Opening the oven too early
• Expired baking powder
• Too much moisture in the batter

Why is the bread dense?

Common reasons:

• Overmixed batter
• Coarse almond meal instead of fine almond flour
• Old baking powder

Can I toast it?

Yes. It toasts very well and can be spread with butter, cream cheese, or avocado.

Is it keto?

Yes, for most people following a ketogenic diet, because it is relatively low in net carbohydrates.

Can I add seeds?

Yes. Chia, flax, sesame, sunflower, or pumpkin seeds all work well.

Can I make muffins instead?

Yes. Divide the batter among 10–12 muffin cups and bake at 350°F (175°C) for about 20–25 minutes.

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Nut Information

This recipe contains almond flour, so it is not suitable for people with tree nut allergies.

• Tree nuts present: Almonds
• Peanuts: None in the recipe, but check ingredient labels for cross-contact if needed.
• Gluten: Naturally gluten-free if all ingredients are certified gluten-free.
• Dairy: Contains Greek yogurt (and butter if used).
• Eggs: Contains eggs.