Ingredients

• 1 cup (245 g) plain full-fat Greek yogurt
• 1 cup (96 g) finely ground almond flour
• 2 large eggs, room temperature
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• 1 teaspoon dried herbs (dill, rosemary, thyme, or Italian seasoning) (optional)
• 1 tablespoon melted butter or olive oil (optional, for a softer texture)

Equipment

• 8 x 4-inch loaf pan
• Parchment paper
• Mixing bowls
• Whisk or electric mixer
• Cooling rack

Instructions

1. Prepare the oven

• Preheat oven to 350°F (175°C).
• Grease and line a loaf pan with parchment paper.

2. Mix wet ingredients

• Beat the eggs until light and slightly frothy.
• Add Greek yogurt and whisk until smooth.

3. Mix dry ingredients

Combine:

• Almond flour
• Baking powder
• Salt
• Herbs (if using)
• Garlic powder (optional)

4. Combine

• Fold dry ingredients into wet ingredients.
• Mix until no dry flour remains.
• Do not overmix.

5. Bake

• Pour batter into the loaf pan.
• Smooth the top.
• Bake 35–45 minutes, or until golden brown and a toothpick comes out clean.
• Internal temperature should be about 200°F (93°C).

6. Cool

• Let cool in the pan for 10 minutes.
• Transfer to a rack.
• Cool completely before slicing.

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Nutrition (Approximate)

Makes 10 slices

Per slice:

• Calories: 115
• Protein: 6 g
• Fat: 9 g
• Total Carbohydrates: 3.5 g
• Fiber: 1.8 g
• Net Carbs: 1.7 g

(Nutrition varies depending on brands used.)

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Tips for Success

• Use full-fat Greek yogurt, not regular yogurt.
• Almond flour should be finely ground, not almond meal.
• Room-temperature eggs create a lighter loaf.
• Let the bread cool before slicing to prevent crumbling.
• Store wrapped to retain moisture.

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Flavor Variations

Herb Bread

• 1 tsp rosemary
• 1 tsp thyme
• ½ tsp garlic powder

Cheesy Bread

• Add ½ cup shredded cheddar or mozzarella.

Sweet Version

• Add:
  • 2 tbsp keto sweetener
  • 1 tsp vanilla extract
  • ½ tsp cinnamon

Seeded Bread

Top with:

• Sesame seeds
• Poppy seeds
• Sunflower seeds

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Storage

Room Temperature

• Up to 2 days in an airtight container.

Refrigerator

• Up to 5 days.

Freezer

• Slice first.
• Freeze up to 3 months.
• Toast from frozen.

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Common Questions (Q&A)

Q: Is this really zero carb?
A: No. Greek yogurt and almond flour both contain carbohydrates. It is low-carb rather than zero-carb.

Q: Can I use coconut flour instead of almond flour?
A: Not directly. Coconut flour absorbs much more liquid. Use about ¼–⅓ cup coconut flour and you may need an extra egg or more yogurt.

Q: Can I use regular yogurt?
A: Greek yogurt is best because it is thicker. Regular yogurt makes the batter too wet.

Q: Can I make it dairy-free?
A: Yes, use a thick unsweetened dairy-free Greek-style yogurt.

Q: Why did my bread sink?
A: Possible reasons include:

• Underbaking
• Overmixing
• Old baking powder
• Opening the oven door too early

Q: Why is the bread crumbly?
A: Almond flour breads are naturally more delicate. Cooling completely before slicing helps.

Q: Can I toast it?
A: Yes. It toasts very well and develops a crisp exterior.

Q: Is this keto-friendly?
A: Yes, for most keto diets. Each slice contains approximately 2 grams of net carbs.

Q: Can I make muffins instead?
A: Yes. Divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.

Q: Can I add protein powder?
A: Yes. Replace up to ¼ cup of the almond flour with an unflavored or vanilla protein powder, adding a little extra yogurt if the batter becomes too thick.

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Serving Ideas

• Toasted with butter
• Avocado and eggs
• Cream cheese
• Smoked salmon
• Chicken salad sandwiches
• Sugar-free jam
• Peanut or almond butter