Description
A light, moist, and airy keto bread made with Greek yogurt and almond flour, perfect for sandwiches or toasting.
Ingredients
Scale
- 1 cup plain, full-fat Greek yogurt (unsweetened)
- 2 large eggs
- 1 cup almond flour (finely ground)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder or Italian seasoning (optional)
- 2 tbsp shredded cheese or seeds for topping (optional)
- 1–2 tsp erythritol or monk fruit (optional, for sweetness)
Instructions
- Preheat oven to 350°F (175°C). Grease a small loaf pan or line it with parchment paper.
- In a bowl, whisk yogurt and eggs until smooth.
- In a separate bowl, combine almond flour, baking powder, salt, and optional seasonings.
- Fold the dry ingredients into the wet ingredients gently until fully combined. Do not overmix.
- Pour the mixture into the pan, smooth the top, and tap gently to remove air bubbles.
- Bake for 30–35 minutes or until golden on top and a toothpick comes out clean.
- Cool completely on a rack before slicing.
Notes
Use full-fat Greek yogurt for the best rise and taste. Avoid overbaking to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg