Description
Zero Carb Yogurt Bread is a light and fluffy cloud bread made with just eggs, Greek yogurt, and baking powder. A low-carb, keto-friendly recipe that’s perfect for sandwiches, snacks, or as a bread substitute.
Ingredients
3 eggs, separated (room temperature)
3 tablespoons plain Greek yogurt
¼ teaspoon baking powder
Instructions
1. Preheat oven to 300°F. Line a baking sheet with parchment or a silicone baking mat.
2. Separate egg yolks and egg whites into two bowls.
3. Using a mixer, beat egg yolks with Greek yogurt until smooth and lump-free.
4. In another bowl, beat egg whites with baking powder until stiff peaks form.
5. Gently fold egg whites into the yolk-yogurt mixture with a whisk or spatula. Avoid overmixing.
6. Scoop batter onto prepared baking sheet using a cookie scoop, leaving space between each.
7. Bake 25 minutes at 300°F until golden brown.
8. Sprinkle sea salt (or seasonings) on top after baking, then cool on a rack.
Notes
If bread turns out flat, the egg whites weren’t stiff enough or were overmixed.
Room-temperature eggs are key to fluffy results.
Sprinkle with Italian herbs, garlic powder, or seasoning after baking.
Do not swap ingredients—each plays an essential role in this recipe.
Store in an airtight container; best eaten fresh or within 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 224
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 21 g
- Cholesterol: 494 mg