Fluffy Zero Carb Yogurt Bread

Zero carb yogurt bread changed everything for me during my last cut. I was desperately craving real bread—not those cardboard keto substitutes—when I stumbled upon this game-changing technique. The secret? Whipped egg whites create an impossibly fluffy texture that rivals traditional bread, while Greek yogurt pumps up the protein without adding a single carb.

This isn’t your typical dense, eggy keto bread. I’ve perfected this recipe through countless batches, and my teenagers actually request it now. The airy crumb structure comes from properly folding those precious egg whites, creating a loaf that’s legitimately satisfying at just 90 calories per slice—similar to what I do in my cottage cheese cloud bread.

What makes this zero carb yogurt bread special is how it delivers 6-7 grams of protein per slice while maintaining that soft, pillowy texture we all miss on low-carb diets. It’s become my go-to base for everything from avocado toast to mini sliders, or even as a low-carb stand-in for keto zucchini lasagna.

Let’s get cooking!

Why You’ll Love This Zero Carb Yogurt Bread

I’ve made this countless times, and it never fails to impress both my macro-counting clients and carb-loving family. The Greek yogurt creates incredible moisture while adding gut-friendly probiotics, just like I use in these Greek yogurt pancakes with blueberries, and the whipped egg whites deliver that light, airy texture that makes you forget you’re eating zero carbs. You’ll love how quickly it comes together—just 15 minutes of prep time means fresh bread in under an hour. The versatility is unmatched too; I make both sweet and savory versions depending on our meal plans. Best of all, it actually freezes beautifully, so you can meal prep loaves for busy weeks ahead.

Storage & Serving Tips

Store your cooled bread in an airtight container in the refrigerator for up to five days, though it rarely lasts that long in my house. For optimal texture, I recommend toasting slices lightly before serving, which brings back that fresh-baked crispness. Pro tip from my kitchen: slice the entire loaf when fresh, then freeze individual portions wrapped in parchment and foil for up to a month. This way, you can grab single servings anytime. When reheating frozen slices, toast them directly from frozen on low heat, or microwave for just 10 seconds to maintain that fluffy interior while warming through perfectly.

What to Serve with Zero Carb Bread?

This versatile bread pairs beautifully with both sweet and savory toppings, making it perfect for any meal of the day.

Avocado Toast: The creamy richness of smashed avocado with cherry tomatoes creates the perfect balance against the light, protein-packed bread—it’s become our weekend breakfast staple.

Almond Butter Delight: Spread natural almond butter and drizzle with sugar-free syrup for a satisfying treat that delivers healthy fats alongside the bread’s impressive protein content.

Mini Sliders: In my kitchen, I often slice this bread thin and use it for turkey or beef patty sliders—the neutral flavor lets the protein shine while keeping carbs at zero.

Garlic Bread: Brush slices with herb butter and broil for two minutes to create the most incredible guilt-free garlic bread that even my carb-loving husband devours.

Conclusion

Fluffy Zero Carb Yogurt Bread

Light, airy zero carb bread made with Greek yogurt and whipped egg whites, delivering 6-7g protein per slice

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Course: Bread

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Greek yogurt full-fat
• 4 large eggs separated
• 1/2 cup cream cheese softened
• 1 tbsp baking powder
• 1/2 tsp salt

Equipment

• Electric mixer
• Loaf pan
• Parchment paper
• Mixing bowls

Method

 

1. Preheat oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. Separate eggs carefully, ensuring no yolk gets into the whites.
3. Whip egg whites with electric mixer until stiff peaks form.
4. In another bowl, beat egg yolks, yogurt, and cream cheese until smooth with no lumps.
5. Fold baking powder and salt into the yolk mixture.
6. Gently fold in whipped egg whites using a spatula, working from bottom to top to maintain air.
7. Pour batter into prepared loaf pan and bake for 30 minutes or until toothpick inserted in center comes out clean.
8. Let cool slowly in turned-off oven with door slightly ajar.

Notes

Use room-temperature eggs for better whipping. Don’t overmix when folding in egg whites to maintain fluffiness. Store in refrigerator for up to 5 days or freeze slices for up to 1 month.