I love this Zero Carb Yogurt Bread because it’s soft, moist, and mild with just the right tang. It’s a creative twist on classic bread—no flour, only yogurt and eggs—with a delightfully tender texture that still slices cleanly.

Why You’ll Love This Recipe

I’ll tell you why I’m hooked on this recipe: it’s grain-free, low-carb, and easy to whip up. The aroma from the kitchen while baking is unbeatable, and it pairs beautifully with savory toppings or a simple smear of cheese. Plus, I often find myself sneaking a slice cooled straight from the loaf.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Greek yogurt
Eggs
Baking powder
Salt
Seasonings of your choice (like garlic powder or herbs)

Directions

Preheat the oven to 350 °F (175 °C).
In a bowl, whisk together yogurt and eggs until smooth.
Add baking powder, salt, and any desired seasonings; stir until evenly distributed.
Pour the batter into a lined or greased loaf pan.
Bake for about 30–40 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.

Servings and timing

Servings: Makes 1 small loaf, about 8 slices of bread.
Prep Time: Around 10 minutes.
Bake Time: Approximately 35 minutes.
Total Time: About 45 minutes.

Variations

I sometimes add 1–2 tablespoons of finely grated Parmesan for a cheesy twist.
I’ll swap a teaspoon of garlic powder and a sprinkle of dried rosemary for savory herb flavor.
I’ve also tried stirring in a tablespoon of chia seeds for more texture.
When I’m craving sweetness, I add a teaspoon of cinnamon and a little vanilla extract.

Storage/Reheating

I store slices in an airtight container in the fridge for up to 5 days.
For longer storage, I slice and freeze the loaf; I toast slices straight from the freezer in the toaster.
To refresh, I lightly toast a room-temperature slice to bring back its crisp crust and soft interior.

FAQs

How can I make this completely dairy-free?

I swap Greek yogurt with a thick plant-based yogurt (like coconut or almond) and it works fine, though the texture may be slightly less creamy.

Can I make this bread without eggs?

I haven’t tested an egg-free version here. Eggs provide structure, so skipping them may result in a very dense loaf.

Is this bread keto-friendly?

Yes! With negligible carbs, I happily include this in my keto meal plans.

Can I use flavored yogurt or sweeteners?

I tried vanilla yogurt before and the loaf turned slightly sweet—nice for a breakfast treat, but I recommend plain yogurt if using savory add-ins.

Will this recipe work in a muffin tin?

Definitely! I’ve baked it in a muffin tin for about 18–22 minutes, and the result is perfect for single-serve portions.

Conclusion

I’m always excited when I bake this Zero Carb Yogurt Bread—it’s guilt-free, quick, and endlessly customizable. Whether I’m keeping it simple or experimenting with flavors, it never disappoints. I hope it inspires you as much as it does me!