Gluten Free Greek Yogurt Seed Bread (Low Carb & Keto Friendly)

Bread without flour sounds like a kitchen myth, right? That’s exactly what I thought—until this Greek yogurt seed bread proved me wrong in the best way possible. One bowl, a few smart ingredients, and suddenly there’s a warm, nutty loaf on the counter that actually feels like real food. No drama, no mixer, no 12-step process. Honestly, this is why No Bread Recipes are having a moment.

This loaf comes together fast. Like, under five minutes fast. Stir, pour, bake, done. I had serious side-eye going in, but one slice in and I was fully converted. The texture hits that sweet spot between hearty and crunchy, with seeds doing the heavy lifting. It’s filling, satisfying, and doesn’t leave you hunting for snacks an hour later. IMO, that’s a win.

Greek yogurt pulls more weight here than you’d expect. It adds protein, structure, and that subtle tang that keeps things interesting. Exploring Plain Yogurt Uses like this is oddly satisfying—same goes for figuring out What To Make With Egg Whites when you want less waste and more results. This recipe nails both without trying too hard.

For anyone juggling Keto Bread Options or experimenting with a No Carb Bread Recipe, this one slides right in. It also fits neatly into Mediterranean Diet Bread Recipes and Low Carb Yogurt Recipes, which means flexibility without boredom. That’s rare. Even better? It earns its spot among Low Carb Gluten Free Bread Recipes without tasting like a compromise.

Toast it for eggs, stack it with avocado, or serve it as part of your weekend Keto Brunch Recipes lineup. Will it replace every loaf in your life? Maybe not. Will it become a forever recipe you keep coming back to? Yeah… don’t be surprised. FYI, the crunch alone might hook you.

Gluten Free Greek Yogurt Seed Bread (Low Carb & Keto Friendly)

🖨 Print Recipe

⭐⭐⭐⭐⭐ 4.7 (15 ratings)

Serves: 8

Prep time: about 5 minutes

Bake time: 60 minutes

Total time: roughly 1 hour 5 minutes

Type: Bread

Recipe by: Alma

This Greek yogurt seed loaf is a solid swap for traditional bread when you want something more filling and nutrient-dense. Packed with seeds, oats, and yogurt, it delivers great texture plus a boost of protein without feeling heavy.

Ingredients

• 2/3 cup almond flour
• 2 cups rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups plain Greek yogurt
• 2 tablespoons flax seeds
• 3 tablespoons pumpkin seeds
• 3 tablespoons sliced almonds or sunflower seeds
• 2 tablespoons sesame seeds
• 2 large eggs

Directions

1. Start by heating your oven to 350°F. Prepare an 8 x 4 inch loaf pan by lining it with parchment paper, leaving some overhang for easy removal later.
2. Grab a large mixing bowl and combine the almond flour, oats, baking powder, and salt. Give it a quick stir so everything is evenly mixed. Add the Greek yogurt, flax seeds, pumpkin seeds, almond slices, sesame seeds, and eggs. Mix until you get a thick, slightly sticky batter with everything well distributed.
3. Spoon the mixture into your prepared loaf pan and smooth the top so it bakes evenly. Sprinkle a few extra pumpkin seeds over the surface for added crunch and visual appeal.
4. Bake for about 60 minutes, or until the top turns golden and the loaf feels firm to the touch. Remove from the oven and lift it out of the pan, then let it cool completely on a wire rack before slicing—this part matters, so don’t rush it.
5. Serve it the Greek-inspired way with a drizzle of olive oil, a pinch of dried oregano, and a sprinkle of flaky salt. Simple, savory, and seriously satisfying.

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