Description
Make zero carb yogurt bread with this simple recipe. Enjoy a low-carb bread alternative.
Ingredients
Scale
- 2 large Eggs room temperature
- ¼ cup Avocado Oil or olive oil/coconut oil
- 1 cup Plain Greek Yogurt or sour cream
- 1 tablespoon Granulated Erythritol optional
- 1 cup Blanched Almond Flour
- ¼ cup Protein Powder vanilla/unflavored/plant-based
- 1 tablespoon Baking Powder
- 1 teaspoon Xanthan Gum
- ½ teaspoon Salt
Instructions
- Preheat your oven to 300°F (150°C) and prepare a 4×4 inch square pan with parchment paper or grease it thoroughly.
- In a mixing bowl, whisk the eggs and avocado oil until frothy. Add the granulated erythritol (if using) and stir until dissolved, then add the Greek yogurt until smooth and creamy.
- In a separate bowl, whisk together the almond flour, protein powder, baking powder, xanthan gum, and salt until well combined and free of lumps.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just blended to avoid overmixing.
- Pour the batter into your prepared pan, smoothing the top evenly. Bake for 50-55 minutes, or until golden brown and a toothpick comes out clean.
- Once baked, let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature eggs for best results.
- Adjust sweetener to your preference.
- Cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg