Ingredients
Scale
- 2 cups plain Greek yogurt
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp olive oil (optional)
Instructions
- Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper or lightly grease it with olive oil.
- In a large bowl, whisk together the Greek yogurt and eggs until smooth.
- In a separate bowl, mix the almond flour, coconut flour, baking powder, and salt thoroughly.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until fully combined. Avoid overmixing.
- Optional: Stir in olive oil for extra softness and moisture.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This bread can be customized with seeds, herbs, or spices.
Use drained yogurt if substituting regular yogurt for Greek yogurt.
The bread stores well at room temperature for up to five days or can be frozen for longer preservation.
Slices can be toasted directly from frozen for convenience.
- Prep Time: 10
- Cook Time: 40