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Healthy Zero Carb Yogurt Bread

Healthy Zero Carb Yogurt Bread
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This protein-packed, zero-carb yogurt bread is a soft and savory loaf that uses only eggs and full-fat Greek yogurt for structure and flavor. The texture is dense and moist, similar to a crustless cheese bread, making it perfect for low-carb snacking or as a side. Each slice delivers a high boost of protein with no carbohydrates, ideal for keto and low-carb lifestyles.

Ingredients

Scale
  • 4 large eggs
  • 1 cup full-fat Greek yogurt (plain, preferably 2% or 5% milk fat, not non-fat)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda (aluminum-free)
  • 1/2 teaspoon cream of tartar (optional, for extra lift)
  • 1 tablespoon olive oil (for greasing the pan)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 8×4-inch loaf pan thoroughly with olive oil using a paper towel, ensuring all sides and corners are coated, then set aside.
  2. In a medium mixing bowl, crack the 4 large eggs and whisk vigorously for about 30 seconds until the yolks and whites are fully combined and slightly frothy. This aerates the mixture, helping the bread to rise.
  3. Add the full-fat Greek yogurt to the eggs and whisk again for another 30-45 seconds until the mixture is smooth and homogenous with no visible lumps. The yogurt adds richness and moisture without any carbs.
  4. Add the fine sea salt and baking soda to the bowl. If using cream of tartar, add it now. Whisk thoroughly for 15 seconds to ensure the leavening agents are evenly distributed. The baking soda needs an acid (from the yogurt) to activate, so no vinegar is required.
  5. Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly into the corners. The batter will be fairly thin, similar to a thick crepe batter.
  6. Place the pan on the center rack of the preheated oven. Bake at 350°F (177°C) for 22-25 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean with no wet batter. The bread will puff up during baking but will settle as it cools.
  7. Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 10 minutes. This allows the structure to set and prevents it from crumbling when sliced.
  8. Run a butter knife around the edges of the pan to loosen the bread. Invert the loaf onto the cooling rack and let it cool completely, about 30 minutes. It will release easily if the pan was greased well.
  9. Slice the bread into 4 even pieces using a serrated knife, sawing gently to avoid compressing the soft crumb. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, wrap a slice in a damp paper towel and microwave for 20-30 seconds, or toast at 350°F (177°C) for 5-7 minutes to restore crispness. This bread can be frozen for up to 2 months; wrap individual slices in plastic wrap and place in a freezer bag. Thaw in the fridge overnight or toast directly from frozen. For extra protein, serve with a smear of butter or cream cheese.

Nutrition

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Find it online: https://thehighproteinrecipes.com/healthy-zero-carb-yogurt-bread/