Description
A light and fluffy loaf made with almond flour and Greek yogurt, perfect for low carb diets. No yeast required!
Ingredients
Main Ingredients
- 2 cups super-fine blanched almond flour (Choose super-fine for a smooth texture.)
- 1 cup full-fat Greek yogurt (Add moisture and structure.)
- 4 large eggs (Room temperature for better blending.)
- 1 tablespoon baking powder (Use fresh for optimal rise.)
- 1/2 teaspoon salt (Enhances flavor.)
- 1 teaspoon apple cider vinegar (Helps with leavening.)
- 2 tablespoons oil or melted butter (Light olive oil for a neutral flavor.)
Instructions
Preparation
- Preheat your oven to 350 F (175 C). Line a loaf pan with parchment and lightly oil the sides.
- Whisk the full-fat Greek yogurt with the eggs until smooth.
- In another bowl, stir together the almond flour, baking powder, and salt.
- Combine wet and dry ingredients and stir just until smooth.
- Add the apple cider vinegar and oil or melted butter. Fold the mixture gently.
- Pour the batter into the prepared pan, smooth the top, and bake for 35 to 45 minutes until deep golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then move to a rack and slice once fully cool.
Notes
Store the bread unsliced in a loose zip bag once cool. Leave a small gap for airflow. For long-term storage, slice and wrap in parchment before freezing for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snack
- Cuisine: American