Fluffy Zero Carb Yogurt Bread
Tired of dense, eggy keto bread? This zero carb yogurt bread recipe delivers a light, airy, cloud-like loaf that toasts beautifully and holds together for sandwiches. It's the simple, savory fix you've been searching for.
Equipment
- Loaf pan
- Parchment Paper
- Large bowls
- Electric Mixer
- Spatula
- Wire rack
Ingredients
Wet Ingredients:
- 6 large eggs
- ½ cup full-fat Greek yogurt (unsweetened, plain)
- ¼ cup melted butter or coconut oil
Dry Ingredients:
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon xanthan gum or psyllium husk powder
- ½ cup finely ground almond flour Optional
Instructions
Prep the Pan and Build the Base
- Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang to make it easy to lift the bread out later.
- Separate the eggs, placing the yolks in one large bowl and the whites in a second clean, dry bowl. Whisk the yolks with the Greek yogurt and melted butter or coconut oil until the mixture is smooth and creamy.
Mix the Dry Ingredients and Lighten the Batter
- In a separate small bowl, whisk together the baking powder, salt, and xanthan gum or psyllium husk powder. If you're using it, stir in the optional almond flour.
- Add the dry ingredient mixture to the yolk mixture and stir just until everything is combined. The batter will be thick.
- Using an electric mixer, beat the egg whites on high speed until they form stiff, glossy peaks. You can add a pinch of cream of tartar for stability if you have it.
- Gently fold about one-third of the whipped egg whites into the thick batter to loosen it. Then, carefully fold in the remaining whites in two more additions, being careful not to deflate the air, until no white streaks remain.
Bake and Cool Completely
- Spoon the airy batter into the prepared loaf pan and gently smooth the top. Sprinkle with sesame seeds or everything bagel seasoning, if desired.
- Bake for 35–45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for 10-15 minutes before using the parchment paper to lift it out. Transfer to a wire rack to cool completely before slicing.
Notes
Storage Instructions: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For freezing, slice the loaf first, place parchment between slices, and freeze in a freezer-safe bag for up to 3 months.
Pro Tip: For the best texture, bring your eggs and yogurt to room temperature before mixing. The eggs will whip to a greater volume, resulting in a lighter loaf.
Flavor Variations: Feel free to stir in a little garlic powder, chopped rosemary, or shredded cheese for a more savory finish. A topping of sesame seeds or everything bagel seasoning also adds great flavor and crunch.
Troubleshooting: To avoid a gummy center, ensure the bread is fully baked (a clean toothpick is key) and allow it to cool completely before slicing. Slicing while warm can cause the delicate crumb to collapse.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 140kcalCarbohydrates: 3gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 110mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 1gCalcium: 40mgIron: 1mg
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