Zero Carb Yogurt Bread
A soft, low carb loaf made with just Greek yogurt, eggs, and baking powder. No flour, no yeast, and ready in about 40 minutes.
Equipment
- Mixing bowl
- Loaf Pan (7x3 inch)
- Whisk
- Parchment paper
Ingredients
- 1 cup full-fat plain Greek yogurt stirred well before measuring
- 2 large eggs room temperature
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp garlic powder optional, for savory flavor
Instructions
- Preheat your oven to 375°F (190°C) and line a small loaf pan with parchment paper.
- Whisk the eggs in a bowl until slightly frothy, about 30 seconds.
- Add the Greek yogurt, baking powder, salt, and garlic powder. Stir until fully smooth with no streaks remaining.
- Pour the batter into the prepared pan. It will be thick but should self-level.
- Bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice only once the loaf is completely cooled.
Notes
- Always use full-fat Greek yogurt with no added sugar for best texture.
- Do not cut the loaf while warm - it will be gummy and dense.
- Store slices refrigerated for up to 4 days or freeze individually for up to 1 month.
- For a cheesy version, stir in 2 tbsp grated parmesan before baking.