I bake this when I miss warm slices with butter. Low Carb Baking fits my week and this no carb bread recipe keeps me on track. The crumb feels soft and springy. The scent lands like fresh toast. We slice. We smile. We eat. I whisk yogurt and eggs. I fold in baking powder salt and xanthan. The batter turns smooth. Butter melts and adds body. The loaf rises steady and light. Recipe low carb yet rich. Recipes low carbs can feel kind. This one does. I use it for breakfast with jam. For lunch I build a small sandwich. For dinner I toast a piece and dunk it in soup. It holds together. It tastes clean. Recipes low carb often miss that simple joy. This low carb cornbread recipe vibe shows up here. It is easy. It works. Zero Carb Recipes help me stay calm around food. Recipes low carb feel less like a rule and more like a habit. I like that. You will too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Zero Carb Yogurt Bread Recipe
- 3) Ingredients for Zero Carb Yogurt Bread
- 4) How to Make Zero Carb Yogurt Bread
- 5) Tips for Making Zero Carb Yogurt Bread
- 6) Making Zero Carb Yogurt Bread Ahead of Time
- 7) Storing Leftover Zero Carb Yogurt Bread
- 8) Try these bread recipes next
- 9) Zero Carb Yogurt Bread
- 10) Nutrition
1) Key Takeaways
I bake this loaf when I miss toast with butter. The crumb springs back. The crust turns light and tender. The slice stays sturdy in a toaster. The flavor leans clean and mild.
Low Carb Baking shows up here twice in my day. I eat one slice at breakfast and one with soup at night. The batter stirs fast. The bake stays steady. Clean tools and a lined pan make life easy.
I keep yogurt and eggs ready. I keep baking powder fresh. The loaf fits a small pan. Zero Carb Recipes guide my plan and calm my cravings. The result tastes like home.
2) Easy Zero Carb Yogurt Bread Recipe
I am Linda from Cook Daily Recipe at https://www.cookdailyrecipes.com. I wrote and baked this many times. Low Carb Baking sits at the heart of my kitchen. Low Carb Baking keeps me on track and still lets me smile at breakfast. Low Carb Baking can feel strict and kind at once. Here it feels kind.
The batter mixes in one bowl. I whisk eggs until they look light. I add yogurt and warm butter. I sift the dry mix and fold it in. The smell moves through the room and nudges hunger. You know that moment when toast scent makes you grin. That happens.
This loaf plays well with butter and a pinch of salt. It pairs with soft cheese. It stands up to a small sandwich. The no carb bread recipe line fits cleanly here. A recipe low carb helps in busy weeks. Recipes low carbs may feel strict. This one tastes friendly and calm.
3) Ingredients for Zero Carb Yogurt Bread
Eggs Large and fresh work best. I whisk until the mix looks pale and a bit foamy. That air gives lift and a soft crumb. Room temp eggs blend fast and smooth in the bowl.
Greek yogurt Plain and full fat makes a gentle tang and tender crumb. I spoon it in and let it soften the mix. The batter turns silky and thick. It bakes into a soft slice that holds well.
Melted butter I pour it warm not hot. It brings body and a mellow taste. Coconut oil also works. Butter gives a toast like scent that makes the kitchen feel like a bakery.
Baking powder Fresh baking powder keeps the rise even from edge to center. I test it in water if I am not sure. A gentle fizz means it is good to go.
Salt A small pinch wakes up flavor. The loaf tastes flat without it. I use fine salt so it blends cleanly and fast.
Xanthan or psyllium I pick one based on mood. Xanthan gives a soft tender crumb. Psyllium gives more chew and a slice that feels like country bread. Each choice works. Pick the one you like.
4) How to Make Zero Carb Yogurt Bread
Step 1 Heat the oven to 350 F. Line a small loaf pan with parchment. Lightly grease the paper and the sides. This helps the loaf lift free with clean corners.
Step 2 Whisk the eggs in a wide bowl. Whisk until light. Add yogurt and warm butter. Whisk again until smooth and glossy. The mix should look thick yet pourable.
Step 3 In a small bowl stir baking powder salt and xanthan or psyllium. Shake the mix over the wet bowl. Whisk with short strokes. Stop when the batter turns even. Do not over mix.
Step 4 Pour the batter into the pan. Smooth the top with a spatula. Tap the pan once on the counter to settle bubbles. Slide the pan into the hot oven.
Step 5 Bake for 35 to 45 minutes. Watch the color. When a tester comes out clean remove the pan. Set it on a rack for ten minutes. Lift the loaf by the paper and cool until just warm. Slice with a sharp knife.
5) Tips for Making Zero Carb Yogurt Bread
Keep the batter simple. Short strokes work well. Over mixing makes a tough crumb. Fresh baking powder matters. Old powder loses lift and leaves the loaf low in the pan.
Pick your binder with a plan. Xanthan makes a soft slice for toast. Psyllium makes a steady slice for a sandwich. The low carb cornbread recipe mood shows when I add a small pinch of sweetener and a dust of fine corn flavor extract.
Let the loaf cool. Warm slices taste great but wait until the steam settles. A cool crumb cuts clean. For a carb conscious baking twist add herbs or a pinch of garlic. The base holds bold flavors well.
6) Making Zero Carb Yogurt Bread Ahead of Time
I bake a loaf on Sunday. I slice once cool. I wrap pairs of slices. They chill well and they freeze well. In the week I toast and spread butter or soft cheese. My plan stays easy and calm.
For low carbohydrate baking prep I mix the dry bowl the night before. I store the bowl covered. In the morning I whisk eggs and yogurt and bake while I brew coffee. Warm bread meets warm mug. That feels right.
For a quick brunch I add herbs to the batter and bake in a small square pan. Cubes of bread sit well next to soup or eggs. Recipes low carb love smart prep and clear steps. This loaf responds well to both.
7) Storing Leftover Zero Carb Yogurt Bread
Cool the loaf on a rack. Slice once cool. Store slices in a tight box in the fridge for four days. Warm in a toaster for best bite and scent. The crumb springs back even after a chill.
For longer storage wrap pairs of slices and freeze. Pull a pack and toast from frozen. The edges crisp. The center turns soft. Recipe low carb life feels simple when the freezer holds ready food.
Label the packs with a date. Rotate stock so no slice gets lost. I keep a small jar of butter in the door. Bread ready and butter ready makes a fast breakfast plan.
8) Try these bread recipes next
9) Zero Carb Yogurt Bread
Low Carb Baking Zero Carb Yogurt Bread Smart Bread
Ingredients
- 6 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum or psyllium husk powder
- 1/4 cup melted butter or coconut oil
- 1/2 cup full fat plain Greek yogurt
Instructions
- Heat oven to 350°F 175°C. Line an 8 by 4 inch loaf pan with parchment and lightly grease.
- Whisk the eggs in a large bowl until frothy.
- Add yogurt and the melted butter. Whisk until smooth.
- In a small bowl mix baking powder salt and xanthan gum or psyllium. Sprinkle over the wet mix and whisk until just combined. The batter will be thick but pourable.
- Pour into the pan. Smooth the top with a spatula.
- Bake for 35 to 45 minutes until the top is golden and a tester comes out clean. If the top colors too fast tent with foil for the last 10 minutes.
- Cool in the pan 10 minutes. Lift out and cool on a rack until barely warm before slicing.
10) Nutrition
Serving size one twelfth of the loaf. Calories one hundred twenty. Sugar one gram. Sodium two hundred thirty milligrams. Fat nine grams. Saturated fat four grams. Carbohydrates one gram. Fiber one gram. Protein six grams. Cholesterol one hundred ten milligrams.
Author Linda for Cook Daily Recipe. Visit us at https://www.cookdailyrecipes.com. This guide uses no carb bread recipe and recipes low carb ideas. It joins the set of Zero Carb Recipes in our archive. Thank you for baking with me today.
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