Low-Carb Yogurt Bread Recipe – Delicious and Healthy

This low-carb yogurt bread is soft, moist, and surprisingly satisfying for something so light and healthy. Made with a blend of almond flour and Greek yogurt, it’s the kind of bread I love to bake when I’m trying to cut back on carbs without giving up flavor and texture. It’s perfect for breakfast, sandwiches, or as a snack with butter and a touch of jam.

Why You’ll Love This Recipe

I love this bread because it’s simple, quick, and fits perfectly into my low-carb lifestyle. The Greek yogurt gives it a tender crumb and a subtle tang, while the almond flour keeps it low in carbs and high in healthy fats. It’s gluten-free, keto-friendly, and doesn’t require any complicated steps. I can slice it, toast it, or even freeze it for later—it’s as versatile as it is delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour

• Coconut flour (optional, for texture)

• Baking powder

• Baking soda

• Salt

• Eggs

• Greek yogurt (full-fat, plain)

• Olive oil or melted butter

• Apple cider vinegar (helps with rising)

• Optional: herbs, garlic powder, or shredded cheese for savory variations

directions

1. I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.

2. In a large mixing bowl, I whisk together the almond flour, coconut flour (if using), baking powder, baking soda, and salt.

3. In another bowl, I beat the eggs, then stir in the Greek yogurt, olive oil, and apple cider vinegar until smooth.

4. I pour the wet ingredients into the dry and mix until just combined. The batter will be thick but spreadable.

5. I transfer the batter into the prepared loaf pan and smooth the top.

6. I bake it for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 small loaf, which yields about 10 slices. It takes around 10 minutes to prepare and 30–35 minutes to bake. I always let it cool before slicing to keep the texture perfect.

Variations

• I add Italian herbs and garlic powder for a savory version perfect with soup or salad.

• I stir in shredded cheddar or parmesan for a cheesy loaf.

• For a sweeter twist, I add cinnamon and a touch of stevia or monk fruit sweetener.

• I sometimes use chia or flaxseed meal for added fiber.

• I’ve also made it in muffin tins for individual portions—great for freezing and to-go snacks.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I toast slices lightly or warm them in the microwave for about 15 seconds. It also freezes well—just slice it first and freeze the slices in a zip-top bag. I reheat directly from frozen in the toaster or oven.

FAQs

Can I use yogurt alternatives?

Yes, I’ve used coconut yogurt and it works well. Just make sure it’s unsweetened and thick to keep the structure right.

Why does the bread need vinegar?

The vinegar reacts with the baking soda to help the bread rise. It also gives a slight tang that complements the yogurt.

Can I make this dairy-free?

Yes, by using a dairy-free yogurt and coconut oil instead of butter or regular yogurt, I’ve made a completely dairy-free version that still tastes great.

What’s the texture like?

This bread is soft, moist, and slightly dense—closer to a quick bread than sandwich bread, but still great for slicing and toasting.

Is this bread keto-friendly?

Yes, it’s low in net carbs and high in fat, making it suitable for keto diets. Just check the yogurt label to ensure there’s no added sugar.

Conclusion

This low-carb yogurt bread is one of my go-to recipes when I want something light, healthy, and homemade. It’s easy to customize, bakes up beautifully, and stores well, making it perfect for meal prep or daily snacking. Whether I enjoy it plain, toasted, or loaded with toppings, it never disappoints—and it keeps me feeling good about my food choices.