Description
A low-carb yogurt bread recipe made with eggs and Greek yogurt, perfect for ketogenic diets.
Ingredients
Scale
- 6 large eggs
- ½ cup full-fat Greek yogurt (unsweetened, plain)
- 1 tablespoon baking powder (aluminum-free preferred)
- ¼ cup melted butter or coconut oil
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder
- Optional: ½ cup finely ground almond flour
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it thoroughly.
- In a large bowl, whisk together the eggs, Greek yogurt, and melted butter (or coconut oil) until smooth and creamy.
- Add the baking powder, salt, and xanthan gum or psyllium husk powder. If using almond flour, mix it in at this stage. Stir until the batter thickens slightly and is well combined.
- Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing to ensure the best texture and structure.
Notes
Store the bread tightly wrapped at room temperature for a few days or in the refrigerator for up to a week. For longer storage, freeze in pieces.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg