Ingredients
- 1 cup plain Greek yogurt (unsweetened, full fat)
- 4 large eggs
- 1¼ cups almond flour
- ¼ cup unflavored whey protein isolate (optional but improves texture)
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp apple cider vinegar (helps with rise)
- Optional: herbs, garlic powder, or everything bagel seasoning for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan (8×4”) with parchment paper or grease it lightly.
- In a medium bowl, whisk together the yogurt and eggs until smooth.
- In a separate bowl, mix almond flour, whey protein isolate (if using), baking powder, and salt.
- Add the dry mixture to the wet ingredients and stir until fully combined. Stir in the vinegar last.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 30–35 minutes, or until golden on top and a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes:
- Store in the fridge for up to 5 days or freeze slices for later use.
- Great toasted with butter, avocado, or your favorite spread.
Would you like a version using coconut flour instead of almond flour?