Zero-Carb Yogurt Bread Recipe

Ingredients:

• 6 large eggs
• ½ cup full‑fat Greek yogurt (unsweetened, plain)
• 1 Tbsp baking powder (aluminum‑free preferred)
• ¼ cup melted butter or coconut oil
• ¼ tsp salt
• ½ tsp xanthan gum or psyllium husk powder (for structure)
• Optional: ½ cup finely ground almond flour (adds structure—skip if you want strict zero carbs)
  

Instructions:

1. Preheat the oven to 350 °F (175 °C); line or grease an 8×4‑inch loaf pan.
2. In a large bowl, whisk together the eggs, Greek yogurt, and melted butter (or coconut oil) until smooth and creamy.
3. Add the baking powder, salt, xanthan gum (or psyllium husk), and almond flour (if using), then stir until well combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 35–45 minutes, until golden on top and a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack and let it cool completely before slicing

Nutrition (per slice, assuming 12 slices):

• Calories: 120 kcal
• Fat: 10 g
• Protein: 5 g
• Carbohydrates: 0 g (fiber: 1 g; net carbs: 0 g)
• Cholesterol: 95 mg
• Sodium: 180 mg
• Calcium: 35 mg
• Iron: 0.4 mg
  

Serving size: 1 slice (assuming loaf is sliced into 12 pieces)

Summary Table:

Notes & Tips:

• For strict zero-carb, omit almond flour—the recipe claims negligible carbs when made this way.
• Make sure to use full‑fat, unsweetened yogurt for best texture and carb control.
• Letting the loaf cool completely helps it firm up so slices don’t crumble.