Description
This Greek Yogurt Almond Flour Bread is a quick, wholesome, and protein-rich loaf that’s low-carb, gluten-free, and grain-free. Perfect for breakfast, sandwiches, or as a healthy side, it’s made with just a handful of clean ingredients — no yeast, no kneading, and ready in under 40 minutes!
Ingredients
US Customary
4 large eggs
2 tablespoons olive oil
1 cup plain Greek yogurt (unsweetened)
2 cups almond flour (blanched)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon apple cider vinegar
Instructions
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Preheat the oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper for easy removal.
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Mix the wet ingredients: In a large bowl, whisk the eggs until lightly beaten. Add in the olive oil, Greek yogurt, and apple cider vinegar. Stir until smooth.
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Add the dry ingredients: Pour in the almond flour, baking powder, and salt. Gently fold until just combined — don’t overmix.
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Bake: Transfer the batter into the prepared loaf pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and serve: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use Greek yogurt only: Regular yogurt is thinner and may make the batter too wet.
- Check your almond flour: Make sure it’s fine-blanched for the best texture — coarse meal creates a dense loaf.
- Don’t skip the apple cider vinegar: It reacts with baking powder to give the bread a lighter, airier crumb.
- Add-ins (optional): For extra flavor, stir in 1 teaspoon of herbs, shredded cheese, or a pinch of garlic powder.
- Serving ideas: Enjoy toasted with eggs and avocado, or serve it with soup or salad for a balanced meal.