Light, airy, and amazingly soft, this Yogurt Bread gives you that satisfying fresh-baked slice without any traditional wheat flour or heavy carbs. Whipping the egg whites creates a wonderfully tender loaf that’s perfect for low-carb sandwiches, toast, or dipping in olive oil!
Why You’ll Love This Recipe
Ultra Low-Carb: Made entirely without grain flours or sugars, keeping carbs virtually non-existent.
Soufflé-Light Texture: Whipped egg whites fold in to give the loaf a soft, pillowy crumb.
4-Ingredient Simple: Uses everyday pantry staples with minimal prep time required.
Essential Kitchen Equipment
Small Loaf Pan (8×4-inch): Line with parchment paper for easy loaf removal.
Electric Hand Mixer or Stand Mixer: Essential for beating the egg whites into stiff peaks.
Ingredients
1 cup Full-fat Greek yogurt, strained (use the thickest variety available)
3 large Eggs, separated into yolks and whites
1/2 tsp Baking powder
1/4 tsp Salt
Optional Seasonings: 1/4 tsp garlic powder, or Everything Bagel seasoning for top sprinkle
(Note: If you prefer a sturdier, denser crumb, you can stir in 1 cup of almond flour along with the yolks!)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or spray thoroughly with non-stick spray.
2. Whip Egg Whites: In a clean glass or metal bowl, beat the 3 egg whites with an electric mixer on high speed until stiff, firm peaks form. Set aside.
3. Mix Wet Base: In a separate medium bowl, whisk together the 3 egg yolks, strained Greek yogurt, baking powder, salt, and optional garlic powder until smooth and creamy.
4. Fold Gently: Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Gently fold in the remaining egg whites using a rubber spatula until just combined—be careful not to deflate the whipped whites!
5. Transfer & Bake: Spoon the batter into the prepared loaf pan and smooth the top lightly with a spatula. Sprinkle Everything Bagel seasoning on top if desired.
6. Bake: Bake for 30 to 35 minutes, or until the loaf is deep golden brown on top and set in the center.
7. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Chef’s Tips
Strain the Yogurt: Make sure your Greek yogurt is as thick as possible. If it feels watery, strain it through cheesecloth or a fine mesh sieve for 15 minutes to remove excess whey.
Slice When Cold: Low-carb bread made with egg whites holds its shape best when sliced after cooling completely.
Nutritional Breakdown (Per Slice / 8 Slices Yield)
Servings: 8 slices
Calories: ~65 kcal
Protein: 5g
Net Carbs: ~1g
Fat: 4g
Frequently Asked Questions (FAQ)
Why did my yogurt bread sink after cooling?
Egg-white based breads naturally deflate slightly as they cool down, which is normal! To minimize sinking, keep the oven door closed during baking and let it cool gradually in a warm spot away from cool drafts.