Description
A light, fluffy low-carb bread made with super-fine almond flour and Greek yogurt, perfect for toast or sandwiches.
Ingredients
Dry Ingredients
- 1.75 cups super-fine almond flour (Blanched and finely ground for best texture.)
- 2 teaspoons baking powder (Ensure freshness for maximum rise.)
- 1 pinch salt (Enhances flavor.)
Wet Ingredients
- 3 large eggs (Bring to room temperature for a smoother batter.)
- 0.75 cups Greek yogurt (Use full-fat or 2% for moisture.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a standard 8.5 x 4.5 inch loaf pan with parchment paper, leaving flaps to lift later. Lightly grease the sides.
Mixing
- In a bowl, whisk together the almond flour, baking powder, and salt.
- In another bowl, whisk the eggs and Greek yogurt until smooth.
- Combine the wet and dry ingredients using a spatula. Stir gently until no dry pockets remain.
Baking
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 30 to 38 minutes, until the center springs back and a toothpick inserted comes out clean. Tent with foil if browning too fast.
- Let it cool in the pan for 10 minutes, then lift it out and cool on a rack before slicing.
Notes
For a sweet touch, add a small squeeze of sweetener or an extra pinch of herbs to the batter. Let the loaf cool completely for the cleanest slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Cuisine: American