Looking for a nutritious and easy-to-make bread that’s high in protein and low in carbs? This skyr almond flour bread combines the creamy tang of Icelandic skyr with the nutty richness of almond flour, resulting in a moist, flavorful loaf perfect for breakfast, snacks, or sandwiches. Its simple ingredients and straightforward method make it a go-to recipe for anyone seeking a healthier bread alternative.
Ingredients
- 1 cup (240g) plain Icelandic skyr or Greek yogurt (full-fat or low-fat)
- 2 cups (200g) almond flour (preferably finely ground)
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- 1 tablespoon olive oil or melted coconut oil
- Optional add-ins: seeds, nuts, dried fruit (for variation)
Instructions
- Preheat your oven to 350°F (180°C). Line a loaf pan (8×4 inch) with parchment paper or lightly grease it with oil.
- In a large mixing bowl, whisk together the eggs, skyr, honey (if using), and oil until smooth and well combined.
- In a separate bowl, mix the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated. Do not overmix to keep the bread light.
- If desired, fold in seeds, nuts, or dried fruits at this stage for added texture and flavor.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Use fresh skyr or Greek yogurt for the best tangy flavor and moisture. If the batter seems too thick, add a tablespoon of water or milk to loosen it.
- Almond flour can vary in texture. For a lighter loaf, sift the flour before mixing. You can also substitute part of the almond flour with coconut flour, but reduce the quantity as coconut flour absorbs more moisture.
- Ensure the baking powder is fresh to achieve proper rise. Old baking powder can result in a denser loaf.
- This bread is best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze slices individually.
Serving Suggestions
Slice the bread and enjoy it plain, toasted with butter, or topped with avocado, smoked salmon, or nut butter. It pairs well with fresh fruit or a dollop of yogurt for a wholesome breakfast or snack.
Variations
For different flavors, add herbs like rosemary or thyme, or spices such as cinnamon or nutmeg. Incorporate chopped nuts, seeds, or dried fruits into the batter for texture and sweetness. You can also experiment with different dairy bases like kefir or buttermilk for a tangier flavor.
Storage and Reheating
Store the baked bread in an airtight container at room temperature for up to 2 days. For longer freshness, keep it refrigerated for up to 5 days. To reheat, slice and warm in a toaster or oven at 350°F (180°C) for 5-10 minutes until heated through. You can also microwave slices for about 20-30 seconds for quick consumption.
Frequently Asked Questions
Can I substitute Greek yogurt for skyr?
Yes, Greek yogurt can be used as a substitute for skyr. Both are high in protein and provide a similar tangy flavor, but skyr is thicker and creamier, which can affect the batter’s consistency slightly.
Is this bread gluten-free?
Yes, since it uses almond flour instead of wheat-based flour, this bread is naturally gluten-free. Always check your almond flour for gluten contamination if you have celiac disease or gluten sensitivity.
Can I make this bread vegan?
To make it vegan, replace eggs with flaxseed or chia seed “eggs” (1 tablespoon ground flaxseed or chia seed mixed with 3 tablespoons water per egg). Use plant-based yogurt and omit honey or replace it with maple syrup or agave nectar.
How do I know when the bread is done?
The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. The edges may slightly pull away from the pan, indicating doneness.
Can I add other flavors or ingredients?
Absolutely! Incorporate herbs, spices, nuts, dried fruits, or seeds to customize the flavor. Just be mindful of the moisture content to prevent the batter from becoming too wet or dry.
What if my bread sinks in the middle?
This can happen if the batter is overmixed or if the oven temperature is too high. Ensure you gently fold ingredients and bake at the correct temperature. Also, avoid opening the oven door during the first 20 minutes.
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