Preheat your oven to 350°F (175°C).

Line an 8×4-inch loaf pan with parchment paper.

Leave some parchment extending above the sides of the pan so you can easily lift the baked loaf out later.

Step 2: Whisk the Eggs 🥚

Crack 4 large eggs into a large mixing bowl.

Whisk until the yolks and whites are completely combined and the mixture looks smooth.

Thorough whisking helps distribute the eggs evenly throughout the batter.

Step 3: Add the Greek Yogurt

Add 1 cup plain Greek yogurt to the eggs.

Whisk again until the yogurt is fully incorporated.

The mixture should become smooth, creamy, and relatively uniform.

If your Greek yogurt is particularly thick, take a little extra time to whisk out any obvious lumps.

Step 4: Add the Almond Flour 🥜

Gradually add 2 cups finely ground almond flour.

Stir gently as you add it rather than dumping everything into the bowl at once.

Continue mixing until no obvious pockets of dry almond flour remain.

The finished batter should be thick, smooth, and spoonable.

Step 5: Rest the Batter

Allow the batter to sit for approximately 3 to 5 minutes.

This short resting period gives the almond flour time to absorb some of the moisture from the eggs and yogurt.

The batter may become slightly thicker as it rests.

Step 6: Transfer to the Loaf Pan

Pour or spoon the batter into the prepared 8×4-inch loaf pan.

Use a spatula to spread it evenly into the corners.

Smooth the surface so the loaf bakes as evenly as possible.

Step 7: Bake 🍞

Place the pan in the preheated oven.

Bake at 350°F (175°C) for approximately 35 to 40 minutes.

The loaf should become lightly golden on top and feel firm in the center when gently pressed.

Because ovens and loaf pans vary, begin checking near the lower end of the baking range.

If the center still appears very soft, give the loaf additional baking time and check again.

Step 8: Cool in the Pan

Remove the bread from the oven.

Let it cool inside the loaf pan for approximately 10 minutes.

This initial cooling period gives the structure time to settle before the bread is moved.

Step 9: Transfer to a Cooling Rack

Use the parchment-paper overhang to carefully lift the loaf from the pan.

Transfer it to a wire cooling rack.

Step 10: Cool Completely Before Slicing

Allow the loaf to cool completely before slicing.

This step is especially important with almond-flour bread.

The crumb continues setting as the bread cools. Cutting into it while very warm can make the center appear wetter or more fragile than it actually is.

Once cool, use a sharp serrated knife to cut the loaf into approximately 10 slices.