Greek yoghurt
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Keto bread with Greek yoghurt

Keto bread with Greek yoghurt became extremely popular in the past decade. However, in the keto circles, our yoghurt became a matter of discussion and controversy. It first was praised for its fat content. After that, some Keto evangelists vilified it for the carb and sugar content! Now, let’s clarify a few things before we dive into the recipe for the tastiest Keto bread with Greek yoghurt, seeds and nuts!

Demystifying Keto Greek yoghurt myths

  1. Anything with the name “Greek” on the label is Greek yoghurt!  FALSE! (Only a yoghurt produced in Greece can be called Greek, all others are Greek type of yoghurt)
  2. It has 9g of carbs per 100g of product! NOT ALWAYS! (If you opt for goat or sheep yoghurt, you’ll stay somewhere between 2g and 4g of net carbs. These healthy yoghurts can be purchased online. Also, they are exported from Greece to many countries worldwide. Interestingly, some non-Greek producers who make excellent Greek type of yoghurt with no additives. Just read the labels and you’ll find a winner)
  3. They are always adding artificial aromas and stabilisers to Greek yoghurt! –  NOT IN GREECE! (The yoghurt producers in Greece are aware of serious regulations and their products are constantly being tested. So, if you buy a yoghurt that has been produced in Greece, it will not contain any additives.)
  4. Cow’s milk yoghurt still has lactose – TRUE! (Cow’s milk is so rich in lactose that even after the fermentation, some amount of the natural milk sugar remains. For this reason, I recommend goat or sheep yoghurt.)

Baking with Greek yoghurt

Keto baked goodies are always delicious when we add some Greek yoghurt to the dough. It simply gives that extra note. Yoghurt also helps the dough grow! Its sourness creates a reaction with baking soda. If you are a fan of eggless Keto bread, then you can follow my recipe for the tastiest Keto bread in the galaxy. On the other hand, if you don’t have problems with eggs in your bread, this could be your next favourite Keto bread.

Packed with top-class nutrients

Baking on Keto can be challenging. Luckily, at the same time, it can give you a great experience. Naturally, If you have always been virtuous in the kitchen, then Keto baking will be children’s play for you. On the other hand, if you are a beginner, this particular recipe will make an excellent start.

The nutrients are always important. In this version, you will be treated only with the top class Keto macros! With the unbelievable low content of sugar (0,1g per slice), 10,5g of fat, and solid 4,9g of protein, this Keto bread could win any contest! Have in mind, Keto Mediterranean bread recipes always follow these three golden rules:




Keto bread with Greek yoghurt

Keto bread with Greek yoghurt

Recipe by Apollonas Kapsalis
0.0 from 0 votes


Prep time


Cooking time








  • 200g (3/4 cup) full-fat Greek yoghurt (preferably goat or sheep)

  • 4 large pasture-raised eggs

  • 125g (1/2 cup) melted butter (goat or sheep preferably, if you cannot find it, use grass-fed cow’s butter)

  • 100g (1 cup) almond flour

  • 100g (1 cup) sesame flour

  • 4 tbsp flaxseed meal

  • 1 tbsp psyllium husk powder

  • 1 tsp sea salt

  • 1 tbsp apple cider vinegar

  • 1 tsp baking soda

  • Topping
  • 2 tbsp walnuts chopped

  • 2 tbsp pumpkin seeds


  • Using an electric mixer, beat the eggs with melted butter until you get a shiny emulsion. Add yoghurt, apple cider vinegar and keep mixing. 
  • Combine all the dry ingredients and start adding this mixture to the eggs, butter and yoghurt. Try to do it slowly, spoon by spoon.
  • Grease a 24 cm (9 inches) long bread mould with some butter and pour in the bread dough.
  • Chop the walnuts and mix with pumpkin seeds. Sprinkle this mixture on top of the bread and tap it with your fingers so that they stick to the bread.
  • Preheat the oven to 180ºC (356ºF). Bake the bread for 45 minutes without opening the oven. Reduce the heat to 150ºC (302ºF) and bake the bread for another 45 minutes.
  • Let the bread cool down before slicing it. You can keep it at room temperature, wrapped in baking paper to preserve the softness for up to 4 days. If you decide to keep the bread in the refrigerator, it can stay fresh for up to 7 days.

Recipe Video

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  1. 5 stars
    hi, sorry to bother you again, just a quick question, please.
    Can I make this recipe into individual rolls? How many do you think? How would I adjust the baking?
    Thank you very much

  2. 5 stars
    Hello Ailuy,

    We never tried to do that, I am not sure what do you mean by rolls? But if you are thinking to make muffins out of this dough, you will need just 30 minutes baking. We believe you would be able to make some 20 muffins, this all depends on your muffin mould size.

  3. 5 stars
    Great, Thanks.
    What I meant by rolls is basically like muffins, but free form, without the mould.
    Sort of divide the dough, roll each portion into a ball, place directly on a baking sheet and bake.
    So, really the question in, do you think they will hold the shape without the mould?
    Thank you again

    1. Hello Michaela! You can use the lupin flour because the carbs are mainly fibre but this may cause bloating or other side effects especially in people with IBS or other digestive issues.

      1. Cooking time at the top of ingredients says 40 mins, bit in the instructions it’s 45, lower temp 45 again? Which is right?

        1. Hello Barbara. The total baking time is 90 minutes. First, 45 minutes without opening the oven at 180ºC (356ºF). Then, reduce the heat to 150ºC (302ºF) and bake the bread for additional 45 minutes. You can also see the video.

  4. Looks great but I’m trying to limit or not eat Flax. Is there something I could substitute for the flax? Thank you.

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