Ingredients
- 1 cup plain unsweetened Greek yogurt (full-fat for best texture)
- 6 large eggs (room temperature)
- 2 tbsp olive oil (or melted butter)
- 1 ½ cups almond flour (or use coconut flour, but reduce to ½ cup)
- 2 tbsp psyllium husk powder (for texture & structure)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp apple cider vinegar (helps rise & balance flavor)
(Optional: 1 tsp garlic powder, dried herbs, or seeds for flavor)
Instructions
Step 1: Prepare the Oven & Pan
- Preheat oven to 180°C (350°F).
- Line a loaf pan with parchment paper or grease lightly.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together yogurt, eggs, olive oil, and apple cider vinegar until smooth.
Step 3: Mix Dry Ingredients
- In another bowl, combine almond flour, psyllium husk, baking powder, baking soda, and salt.
- Mix well to avoid clumps.
Step 4: Combine Batter
- Slowly add the dry ingredients into the wet mixture.
- Stir until a thick, smooth batter forms. (It should be thicker than cake batter but not too dry.)
- If too thick, add 1–2 tbsp of water.
Step 5: Bake the Bread
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 35–45 minutes, until golden brown and firm on top.
- Insert a toothpick in the center — it should come out clean.
Step 6: Cool & Slice
- Remove from oven and let the bread cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely before slicing.
️ Serving Suggestions
- Use for sandwiches, toast, or as a side with soup & salad.
- Top with butter, cream cheese, or avocado.
- Pairs well with herbed olive oil or garlic butter spread.
Tips for Success
- Do not skip psyllium husk → it makes the bread fluffy and bread-like.
- Greek yogurt is best — regular yogurt may make the bread too runny.
- Store in an airtight container in the fridge for up to 5 days, or freeze slices for later.
Would you like me to also share a microwave quick version (5-min zero-carb yogurt bread) for when you need bread instantly?