Name: Zero Carb Yogurt Bread Recipe: Fluffy, Healthy, and Keto-Approved Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Keto
Ingredients: 6 large eggs; 1 cup plain Greek yogurt (unsweetened, full-fat preferred); 2 teaspoons baking powder; ¼ teaspoon cream of tartar (optional, for better rise); ¼ teaspoon salt; 1 teaspoon garlic powder or herbs (optional)

Description

This Zero Carb Yogurt Bread is a fluffy, healthy, and keto-approved loaf perfect for low-carb diets. Made with eggs and Greek yogurt, it combines lightness and tangy flavor without any flour, making it an excellent option for those following ketogenic or gluten-free lifestyles. The bread features a soft crumb and a golden crust, ideal for sandwiches or as a snack on its own.

Ingredients

Scale

Main Ingredients

6 large eggs
1 cup plain Greek yogurt (unsweetened, full-fat preferred)
2 teaspoons baking powder
¼ teaspoon cream of tartar (optional, for better rise)
¼ teaspoon salt

Optional Flavorings

1 teaspoon garlic powder or herbs (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4 or 9×5 loaf pan with parchment paper or grease it thoroughly to prevent sticking.
Separate Eggs: Carefully separate the egg whites from the yolks into two separate bowls, making sure no yolk gets into the whites for optimal whipping.
Whip Egg Whites: Using a mixer, beat the egg whites with cream of tartar until stiff peaks form. This step is crucial for the bread’s light and airy texture.
Mix Yolks and Yogurt: In another bowl, whisk the egg yolks together with the Greek yogurt. Stir in the baking powder, salt, and any optional flavorings like garlic powder or herbs to enhance flavor.
Fold Mixtures: Gently fold the whipped egg whites into the yogurt-yolk mixture in batches. Be careful to retain as much air as possible to keep the mixture fluffy.
Bake: Pour the combined batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 30 to 35 minutes until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely to set before slicing into 10 slices.

Notes

Using full-fat Greek yogurt ensures a moist and tender crumb.
Cream of tartar is optional but helps stabilize the whipped egg whites for better rise.
For flavor variations, try adding herbs like rosemary or thyme instead of garlic powder.
Store the bread wrapped in the refrigerator for up to 3 days or freeze for longer storage.
This bread is best enjoyed fresh but can be toasted for added texture.