Fluffy Zero Carb Yogurt Bread – Low-Carb, High-Protein & Gluten-Free

This fluffy zero carb yogurt bread is one of my favorite low-carb baking recipes. It’s light, moist, and surprisingly easy to make with simple ingredients that fit right into a keto or low-carb lifestyle. Whether I toast it for breakfast, make sandwiches, or use it as a base for savory snacks, this bread keeps me on track without feeling like I’m missing out.

Why You’ll Love This Recipe

I love this bread because it’s soft like traditional bread but doesn’t contain any flour or carbs. It’s made with high-protein ingredients like eggs and Greek yogurt, which help it rise and hold together. It’s a perfect choice when I want something bread-like without the blood sugar spike. Plus, it’s freezer-friendly and comes together in under an hour.

ingredients

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

• Eggs
• Plain Greek yogurt (unsweetened, full-fat)
• Baking powder
• Psyllium husk powder or egg white powder (optional, for texture)
• Salt
• Apple cider vinegar or lemon juice (to activate the baking powder)

directions

1. I preheat the oven to 350°F (175°C) and line a small loaf pan with parchment paper.

2. In a bowl, I whisk the eggs until frothy.

3. I stir in the Greek yogurt, baking powder, salt, and apple cider vinegar. If using psyllium husk or egg white powder, I add that now.

4. I pour the batter into the prepared loaf pan and gently smooth the top.

5. I bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.

6. I let the bread cool completely in the pan before slicing.

Servings and timing

This recipe makes 1 small loaf, about 10 slices. It takes around 10 minutes to prep and 30–35 minutes to bake, making it ready in under 45 minutes total.

Variations

• I add garlic powder, dried herbs, or shredded cheese for a savory twist.

• For a sweet version, I mix in cinnamon and a few drops of stevia or monk fruit.

• I’ve used sour cream instead of yogurt when I want a richer flavor.

• Sometimes I bake the batter in muffin tins for quick, portable zero-carb rolls.

storage/reheating

I store the bread in an airtight container in the fridge for up to 5 days. It also freezes well—sliced with parchment between slices for easy toasting later. To reheat, I toast individual slices or warm them in a skillet or microwave.

FAQs

Is this bread really zero carb?

Yes, as long as I use plain, full-fat Greek yogurt with no added sugars and avoid high-carb add-ins. Some ingredients may have trace carbs, but it’s extremely low.

Can I use non-dairy yogurt?

I’ve tried coconut and almond milk yogurt with decent results, though the texture is a bit softer. Just make sure it’s unsweetened and low in carbs.

Does it taste like eggs?

It has a very mild flavor. If I want to reduce the eggy taste further, I use extra seasonings or toast it before serving.

Can I double the recipe?

Absolutely. I double everything and use a larger loaf pan, increasing the baking time by 10–15 minutes.

Can I use flavored yogurt?

I avoid sweetened or flavored yogurts, as they usually contain added sugars and carbs. Stick to plain and unsweetened for best results.

Conclusion

This zero carb yogurt bread is soft, satisfying, and incredibly easy to make. Whether I’m following a keto diet or just looking for a healthier bread option, this recipe gives me everything I want without the carbs. It’s versatile, freezer-friendly, and perfect for any meal of the day.

Fluffy Zero Carb Yogurt Bread – Low-Carb, High-Protein & Gluten-Free

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 1 small loaf (about 10 slices)
• Category: Bread, Keto, Low-Carb Baking
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

This Fluffy Zero Carb Yogurt Bread is a high-protein, low-carb, gluten-free bread made with simple ingredients like Greek yogurt and eggs. Soft, moist, and easy to slice, it’s perfect for keto sandwiches, toast, or low-carb snacks. Ready in under an hour and freezer-friendly too!

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Ingredients

• 4 large eggs
• 1/2 cup plain, full-fat Greek yogurt (unsweetened)
• 1 1/2 tsp baking powder
• 1 tbsp psyllium husk powder or egg white powder (optional, for texture)
• 1/4 tsp salt
• 1 tsp apple cider vinegar or lemon juice

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Instructions

1. Preheat oven to 350°F (175°C). Line a small loaf pan with parchment paper.
2. In a mixing bowl, whisk eggs until light and frothy.
3. Stir in Greek yogurt, baking powder, salt, and apple cider vinegar. Add psyllium husk or egg white powder, if using.
4. Pour batter into the prepared loaf pan and smooth the top.
5. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Let cool completely in the pan before slicing.

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Notes

• Add herbs, garlic powder, or shredded cheese for a savory version.
• Mix in cinnamon or a keto-friendly sweetener for a sweet version.
• Swap Greek yogurt with sour cream for a richer flavor.
• Bake in muffin tins for zero-carb rolls.
• Slice and freeze with parchment between pieces for easy grab-and-toast convenience.