Ingredients
4 large eggs
2 tablespoons olive oil
1 cup plain Greek yogurt (unsweetened)
2 cups blanched almond flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
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In a large bowl, whisk eggs until lightly beaten. Add olive oil, Greek yogurt, and apple cider vinegar. Mix until smooth.
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Add almond flour, baking powder, and salt. Fold gently until combined.
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Pour batter into prepared loaf pan and smooth the top. Bake 30–35 minutes or until a toothpick comes out clean.
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Let cool 10 minutes in pan, then transfer to a wire rack to cool completely before slicing.
Notes
- Use only Greek yogurt for best texture; regular yogurt is too thin.
- Ensure almond flour is fine and blanched for a smooth crumb.
- Apple cider vinegar is crucial for a lighter, airier loaf.
- Optional: add herbs, garlic powder, or shredded cheese for extra flavor.
- Store in the fridge for up to 5 days or freeze slices for later use.
- Prep Time: 1 min
- Cook Time: 35 min