My cookbook is here! 
This Greek yogurt almond flour bread is a quick alternative to classic bread. It’s low carb, high protein, has a delicious flavor and is extremely satisfying!
This Greek yogurt almond flour bread offers a satisfying, grain-free alternative to traditional bread. Using just almond flour and the tanginess of Greek yogurt as key ingredients the flavor is unmatched. The combination creates a surprisingly moist and tender crumb, defying the often-drier texture associated with almond flour baking.
The almond flour bread is ideal for a low carb and nutrient dense lifestyle. All you need is 5 MAIN ingredients to achieve this high protein bread loaf. I have tried many Greek yogurt bread recipes and the flavor of this one is my favorite.
If you like this recipe you will love my Keto Almond Flour Bread, 5 Ingredient Greek Yogurt Bread or my 2 Ingredient Yogurt Bread. All of these breads have an incredible texture and taste for no yeast and no knead breads!
This Greek yogurt almond flour bread emerges from the oven with a beautifully golden crust and a surprisingly soft, airy interior. Each slice offers a subtle nutty flavor from the almonds, perfectly complemented by the slight tang of the yogurt. It’s an incredible guilt-free way to enjoy a comforting slice of bread. I tend to use this bread at breakfast with some eggs and an avocado. I also enjoy it by itself as a late night snack.
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Quick Greek Yogurt Almond Flour Bread
Ingredients
- 4 large eggs
- 2 tbs olive oil
- 1 cup (200 g) Greek yogurt
- 2 cup (224 g) almond flour
- 1 tbs baking powder
- 1/2 tsp salt
- 1 tbs apple cider vinegar
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, lightly beat the eggs. Next, add in the olive oil, yogurt, almond flour, baking powder, salt, apple cider vinegar and mix until incorporated. Then, transfer mixture to the pan and spread out evenly. Bake for 30-35 minutes or until toothpick comes out clean. Transfer to a wire rack.
Notes
- Store leftovers in an airtight container in the fridge.
I was looking for something like this, but wanted to ensure that it had a little more of a cake texture (I was also trying to avoid too much almond flour), so I used one cup of almond flour and replaced the 2nd cup with one cup of spelt. I added a teaspoon of cinnamon, a teaspoon of vanilla extract, and the zest from one orange.
It came out as a nice cake, texture, no added sugar at all, and the subtle cinnamon with the orange gave it a nice flavor. I will try the original recipe sometime as well, but I thought I would share what I did here!
HI Natalie, That is awesome! I’m so glad you tried this came back to share your version with us! This is super helpful to others that want to switch up the recipe as well! Sounds delicious!