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Sliced zero-carb yogurt bread with a toasted slice topped with avocado and turkey

Zero-Carb Yogurt Bread

This zero-carb yogurt bread is a light, airy, high-protein bread alternative made with eggs, Greek yogurt, whey protein isolate, and whipped egg whites. Use it for toast, open-faced sandwiches, or breakfast meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients:
  • 6 large eggs separated
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unflavored whey protein isolate
  • 1 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine salt
Optional Savory Add-Ins:
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried herbs
  • black pepper to taste

Equipment

  • 1 8x4-inch loaf pan
  • 1 Parchment paper
  • 1 2 mixing bowls
  • 1 electric hand mixer
  • 1 Whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 cooling rack

Method
 

  1. Preheat the oven to 325°F and line an 8x4-inch loaf pan with parchment paper.
  2. Separate the eggs carefully, placing the yolks and whites in two clean bowls. Make sure no yolk gets into the whites.
  3. Whisk the egg yolks and Greek yogurt together until completely smooth.
  4. Add the whey protein isolate, baking powder, salt, and optional seasonings to the yolk mixture. Stir until smooth and evenly combined.
  5. Add the cream of tartar to the egg whites.
  6. Beat the egg whites with an electric mixer until stiff, glossy peaks form.
  7. Fold one-third of the whipped egg whites into the yolk mixture to lighten it.
  8. Gently fold in the remaining egg whites in two additions, taking care not to knock out the air.
  9. Transfer the airy batter to the prepared loaf pan and smooth the top very gently.
  10. Bake for 35 to 40 minutes, or until the loaf is lightly golden, set in the center, and no longer wet on top.
  11. Remove the loaf from the oven and allow it to cool briefly in the pan.
  12. Transfer it carefully to a cooling rack and let it cool completely for about 30 minutes before slicing.

Notes

Preheat the oven to 325°F and line an 8x4-inch loaf pan with parchment paper.
Separate the eggs carefully, placing the yolks and whites in two clean bowls. Make sure no yolk gets into the whites.
Whisk the egg yolks and Greek yogurt together until completely smooth.
Add the whey protein isolate, baking powder, salt, and optional seasonings to the yolk mixture. Stir until smooth and evenly combined.
Add the cream of tartar to the egg whites.
Beat the egg whites with an electric mixer until stiff, glossy peaks form.
Fold one-third of the whipped egg whites into the yolk mixture to lighten it.
Gently fold in the remaining egg whites in two additions, taking care not to knock out the air.
Transfer the airy batter to the prepared loaf pan and smooth the top very gently.
Bake for 35 to 40 minutes, or until the loaf is lightly golden, set in the center, and no longer wet on top.
Remove the loaf from the oven and allow it to cool briefly in the pan.
Transfer it carefully to a cooling rack and let it cool completely for about 30 minutes before slicing.