Low-Carb Yogurt Bread (Keto & Gluten-Free)

Why Make This Recipe

This Low-Carb Yogurt Bread is a smart alternative to traditional bread for anyone following a keto or low-carb lifestyle. Made with Greek yogurt, almond flour, and psyllium husk powder, it delivers a soft, sliceable loaf without using wheat flour or sugar.

The bread is naturally gluten-free, easy to prepare, and versatile enough for breakfast, sandwiches, or savory sides. Thanks to psyllium husk and apple cider vinegar, the loaf has excellent structure and a pleasant, bread-like texture.

How to Make Low-Carb Yogurt Bread

This recipe comes together quickly using simple pantry staples and one bowl for the wet ingredients and one for the dry.

Ingredients

Main Ingredients

• 1 cup full-fat Greek yogurt (plain, unsweetened)
• 3 large eggs
• 1½ cups super-fine almond flour
• ¼ cup psyllium husk powder (fine powder, not whole husks)
• 2 teaspoons baking powder (not baking soda)
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar

Instructions

Preparation

1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the Greek yogurt, eggs, and apple cider vinegar until smooth and well combined.
3. In a separate bowl, mix the almond flour, psyllium husk powder, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until a thick, uniform dough forms.
5. Transfer the dough into the prepared loaf pan and smooth the top with a spatula.

Baking

6. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the bread cool completely in the pan on a wire rack before removing and slicing.

How to Serve Low-Carb Yogurt Bread

This bread is delicious served:

• Toasted with butter or cream cheese
• As a sandwich base
• Alongside soups and salads
• With avocado, eggs, or sugar-free spreads

Its neutral flavor makes it suitable for both sweet and savory toppings.

How to Store Low-Carb Yogurt Bread

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keeps well for up to 7 days
• Freezer: Slice and freeze for up to 3 months

Thaw slices at room temperature or toast directly from frozen.

Tips for Best Results

• Use psyllium husk powder, not whole husks, for proper texture.
• Make sure all ingredients are at room temperature.
• Allow the bread to cool completely before slicing to prevent gumminess.
• Oven temperatures vary, so check for doneness near the end of baking.

Variations

• Use lemon juice instead of apple cider vinegar if needed.
• Add garlic powder, onion powder, or dried herbs for a savory loaf.
• Sprinkle seeds (sesame or sunflower) on top before baking for added texture.

FAQs

Is this bread gluten-free?
Yes, it contains no wheat or gluten-based ingredients.

Can I use low-fat yogurt?
You can, but full-fat yogurt gives better texture and flavor.

Is this bread zero-carb?
No. This is a low-carb, keto-friendly bread, not zero-carb.

Can I make it dairy-free?
You may experiment with dairy-free yogurt alternatives, but results may vary.

Final Note

This Low-Carb Yogurt Bread is a reliable, satisfying option for anyone looking to reduce carbs while still enjoying homemade bread. It slices well, stores beautifully, and works for everyday meals.

Low-Carb Yogurt Bread (Keto & Gluten-Free)

This low-carb yogurt bread is a keto-friendly, gluten-free alternative made with almond flour and psyllium husk powder.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 slices

Equipment

• Loaf pan
• Parchment paper
• Large mixing bowls
• Whisk
• Spatula
• Wire rack

Ingredients

  

Main Ingredients

• 1 cup full-fat Greek yogurt
• 3 large eggs
• 1 1/2 cups almond flour (super-fine)
• 1/4 cup psyllium husk powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, ensuring excess paper hangs over the sides for easy removal.
• In a large mixing bowl, whisk together the full-fat Greek yogurt, eggs, and apple cider vinegar until the mixture is smooth and well combined.
• In a separate bowl, combine the almond flour, psyllium husk powder, baking powder, and salt, mixing thoroughly to ensure even distribution.
• Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a thick, uniform dough forms.
• Pour the dough into the prepared loaf pan and use a spatula to evenly spread and smooth the top surface of the bread.

Baking

• Bake for 45-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
• Allow the bread to cool completely in the pan on a wire rack before carefully removing it using the parchment paper overhang.
• Slice and serve the Low-Carb Yogurt Bread as desired, enjoying it with your favorite toppings or as a side to meals.

Notes

Ensure all ingredients are at room temperature for best results. Adjust baking time as needed, as ovens can vary. Store any leftovers in an airtight container.