Why You’ll Love This Recipe

I like this bread because it’s keto-friendly without sacrificing texture or taste. It has no refined sugars, it’s gluten-free, and it’s loaded with healthy fats from coconut oil and coconut flour. The batter comes together in minutes with simple pantry staples, and the result is a golden, fluffy loaf that’s just sweet enough to enjoy on its own—or toasted with a little butter or nut butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup coconut flour

• 1/2 cup plain (unsweetened) yogurt

• 4 large eggs

• 1/4 cup melted coconut oil

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 tablespoons erythritol sweetener (optional)

• 1 teaspoon vanilla extract

Directions

1. I preheat the oven to 175°C (350°F) and grease a loaf pan with coconut oil or line it with parchment paper.

2. In a large bowl, I whisk together the eggs, yogurt, and melted coconut oil until everything is smooth.

3. I stir in the vanilla extract.

4. In a separate bowl, I combine the coconut flour, baking powder, baking soda, salt, and erythritol if I’m using it.

5. I add the dry ingredients to the wet mixture and mix until I have a thick, smooth batter—it’s normal for it to be dense.

6. I pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. I bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 8 servings and takes about 45 minutes total—10 minutes to prep and 35 minutes to bake. It’s perfect for meal prepping on a Sunday and enjoying throughout the week.

Variations

I like to switch things up with this bread depending on what I’m in the mood for. Sometimes I fold in some unsweetened shredded coconut for more texture or add cinnamon or lemon zest for a flavor boost. If I want a sweeter version, I increase the erythritol slightly or top the loaf with a sprinkle of sugar-free chocolate chips before baking. For a more savory option, I skip the sweetener and vanilla and add herbs or shredded cheese.

Storage/Reheating

This bread stores really well. I keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, I slice it and freeze it—then I just toast slices straight from the freezer. To reheat, I pop a slice in the toaster or warm it in a skillet over low heat.

FAQs

Can I use Greek yogurt in this recipe?

Yes, I use plain Greek yogurt often—it gives a slightly tangier flavor and a bit more protein. Just make sure it’s unsweetened and full-fat for the best texture.

Is this bread really keto?

Yes, it’s keto-friendly thanks to low-carb coconut flour, sugar-free sweetener, and high-fat ingredients like coconut oil and yogurt.

Why is the batter so thick?

Coconut flour absorbs a lot of moisture, so it creates a thicker batter than traditional wheat flour. That’s completely normal and expected in this recipe.

Can I use almond flour instead of coconut flour?

Coconut flour and almond flour behave very differently, so I don’t substitute one for the other in this recipe. Coconut flour is much more absorbent, and using almond flour would require adjusting the egg and liquid amounts.

What can I serve with this bread?

I usually enjoy it with a pat of butter, some cream cheese, or a drizzle of sugar-free jam. It also pairs nicely with coffee or tea as a quick breakfast or snack.

Conclusion

This Keto Coconut and Yogurt Bread is one of those recipes I keep coming back to because it’s simple, satisfying, and totally guilt-free. Whether I’m on a low-carb kick or just want a nourishing homemade loaf, this bread always delivers. It’s moist, fluffy, and endlessly customizable—perfect for slicing, toasting, and topping just the way I like it.