Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with olive oil or melted butter. Line with parchment paper for easy removal.
- In a medium bowl, whisk together Greek yogurt, eggs, and olive oil or melted butter until smooth.
- In a large bowl, whisk together almond flour, coconut flour, psyllium husk, baking powder, baking soda, sea salt, and optional sweetener.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick and spreadable.
- For a zero-carb option, gradually add water or almond milk until you reach the desired consistency.
- Optional: Fold in herbs, garlic powder, cheese, or seeds to enhance flavor without overmixing.
- Spoon the batter into the prepared loaf pan, pressing it firmly and mounding slightly in the center.
- Bake for 40-50 minutes until golden and springy. Tent with foil if browning too quickly.
- Allow to cool in the pan for 15-20 minutes, then lift using the parchment paper and cool completely on a rack.
- Slice once fully cooled, serving plain or with your favorite toppings.
- Store leftovers in an airtight container in the fridge for 5-6 days, or freeze individually for 2-3 months.
Nutrition
Notes
Ensure to use room temperature eggs for better incorporation. Don't overmix the batter to maintain texture.