Zero Carb Yogurt Bread Recipe | Keto, Fluffy, No-Knead Tips!

You can expect a straightforward recipe with familiar steps—mix, fold, bake, cool—but the ingredients work a little differently from traditional wheat bread. We lean on high-fiber, zero-net-carb binders for structure, whipped egg whites for lift, and thick, unsweetened yogurt for moisture and flavor. With the right technique, you’ll enjoy slices that hold together beautifully, toast like a dream, and taste like a bakery treat minus the carb load.

Reasons You’ll Fall for This Zero Carb Yogurt Bread

This loaf hits that sweet spot between comfort and smart nutrition. The result is a bread that’s light yet satisfying, with a gentle yogurt tang and a clean, neutral crumb that pairs with everything from fried eggs to jam. It bakes up golden, slices cleanly, and rewards you with a toasty edge when it meets the skillet or toaster.

Best of all, it’s designed to be zero net carbs per slice when made with fiber-only binders and a yogurt labeled 0 g carbs. Even if your yogurt contains a gram or two, each slice stays impressively low. It’s a keeper for breakfast, lunch sandwiches, and everything in between.

What You’ll Need: Ingredients for Zero Carb Yogurt Bread

• 4 large egg whites — Whipped into soft peaks, they create lift and help the loaf rise without flour.
• 2 large whole eggs — Add richness, flavor, and tender structure so the bread isn’t dry.
• 1/2 cup thick, unsweetened Greek-style yogurt (ideally labeled 0 g carbs) — Provides moisture and a gentle tang; thicker yogurt keeps the crumb tight and sliceable.
• 3/4 cup oat fiber (not oat flour) — A zero net carb fiber that gives body and a wheat-like bite without adding starch.
• 2 tablespoons psyllium husk powder — Binds moisture, supports the structure, and gives the bread its sliceable, springy texture.
• 3 tablespoons egg white powder — Strengthens the crumb and improves rise; helps avoid a “soufflé” collapse.
• 2 teaspoons aluminum-free baking powder — Lifts the batter and helps it dome evenly.
• 1/2 teaspoon baking soda — Reacts with the yogurt’s acidity for extra rise and a lighter crumb.
• 1/2 teaspoon fine sea salt — Balances flavors and keeps the bread from tasting flat.
• 1 teaspoon apple cider vinegar — Brightens flavor and boosts leavening for a loftier loaf.
• 2 tablespoons olive oil or melted butter — Adds tenderness and a soft bite; helps with browning.
• 1/2 cup warm water (about 40–43°C / 105–110°F) — Hydrates the fiber-rich ingredients so the batter sets properly.
• Optional: 1/2 teaspoon cream of tartar — Helps stabilize the whipped egg whites for a steadier rise.
• Optional toppings: sesame seeds or everything bagel seasoning — Adds texture and a bakery-style finish.

Ingredient note: Oat fiber and psyllium husk powder are not the same as oat flour or whole psyllium husks. For the best texture (and zero net carbs), use oat fiber specifically and psyllium in powder form.

How to Make It: A Step-by-Step Zero Carb Yogurt Bread Guide

1. Preheat and prepare the pan. Heat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment, letting it overhang two sides for easy lifting. Lightly grease any exposed sides.
2. Whisk the dry base. In a large bowl, whisk together the oat fiber, psyllium husk powder, egg white powder, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Make the yogurt mixture. In a separate bowl, whisk the yogurt, olive oil (or butter), apple cider vinegar, and warm water until smooth. The mixture should be pourable but thick.
4. Whip the egg whites. In a clean, grease-free bowl, beat the 4 egg whites (add cream of tartar if using) to soft peaks—when you lift the whisk, the tip should curve over gently. This structure helps the bread rise.
5. Add whole eggs. Beat in the 2 whole eggs on low speed just until incorporated. You want to keep as much air in the mixture as possible.
6. Combine wet into dry. Pour the yogurt mixture into the bowl of dry ingredients and stir with a spatula until just combined. It will thicken quickly as the fibers hydrate—this is expected.
7. Fold in the egg mixture. Gently fold the egg mixture into the batter in two additions. Use broad, sweeping motions, rotating the bowl, and stop as soon as there are no obvious streaks. Do not overmix or you’ll deflate the structure.
8. Fill the pan and finish the top. Scrape the batter into your prepared loaf pan. Smooth the surface with a damp spatula. Sprinkle optional toppings now, and lightly score a shallow line down the center with a butter knife to encourage an even split.
9. Bake. Place the loaf in the preheated oven and bake for 45–55 minutes, until the top is well set and golden. An instant-read thermometer inserted in the center should read 205–210°F (96–99°C).
10. Cool gradually. Let the loaf rest in the pan for 10 minutes, then lift it out using the parchment and set on a wire rack. Allow it to cool completely—at least 60 minutes—before slicing. This step is crucial for a clean crumb and best texture.
11. Slice and serve. Use a serrated knife to slice into 12 pieces. Eat as is, toast for a crisp edge, or pan-sear with a little butter for a deeply satisfying bite.

Prep, Bake, and Cool: Timing You Can Count On

Here’s a simple timeline to help you plan:

• Prep time: 20 minutes (measuring, whipping whites, and folding everything together)
• Baking time: 45–55 minutes (watch for that golden top and 205–210°F internal temp)
• Cooling time: 60 minutes minimum (this sets the structure so it slices cleanly)
• Total time: About 2 hours 15 minutes

The bread is ready to enjoy once it’s fully cool. If you prefer very thin slices for toast, chill the loaf for 30 minutes after cooling—it firms the crumb and makes precision slicing easy.

Pro Tips to Make It Work Every Time

• Choose the right “flour” substitutes: Use oat fiber (not oat flour) and psyllium husk powder. These fiber-rich ingredients create structure with zero net carbs.
• Weigh if you can: Fiber ingredients are highly absorbent. Using a kitchen scale improves consistency, especially with psyllium and oat fiber.
• Stabilize your rise: Cream of tartar helps keep egg whites stable. If you don’t have it, make sure your bowl and whisk are impeccably clean and dry.
• Don’t overfold: Mix just until streaks are gone. Overmixing deflates the air you built into the egg whites and can make the loaf dense.
• Check doneness by temperature: Aim for an internal temp of 205–210°F (96–99°C), which ensures the center is set and not gummy.
• Cool completely before slicing: Patience pays off. Cutting too soon can compress the crumb and lead to a fragile slice.
• Storage: Store in an airtight container in the fridge for up to 5 days. For longer storage, slice and freeze with parchment between slices; toast from frozen.
• Flavor upgrades: Stir a pinch of garlic powder and onion powder into the dry ingredients for a savory loaf, or add a sprinkle of cinnamon for breakfast toast.
• Toasting transforms it: A quick run in the toaster or a buttered skillet enhances the crust and brings out a classic bread-like aroma.

Nutritional Snapshot at a Glance

Nutrition will vary by brand—especially the yogurt. Using a yogurt labeled 0 g carbs and the ingredients listed, one loaf makes about 12 slices with approximately:

• Calories: ~70 per slice
• Protein: ~5 g per slice
• Total Fat: ~3–4 g per slice
• Total Carbs: ~3 g per slice (primarily fiber)
• Fiber: ~3 g per slice
• Net Carbs: ~0 g per slice
• Sodium: ~160–200 mg per slice

Note: If your yogurt includes 1–2 g carbs per serving, expect net carbs to increase slightly, but slices will still be very low-carb.

Frequently Asked Questions

Can I substitute the yogurt?

Yes. Thick, unsweetened Greek-style yogurt works best, but you can use a zero-sugar, cultured sour cream for a similar tang and texture. For dairy-free, try a very thick unsweetened coconut yogurt; strain it in cheesecloth for 1–2 hours to reduce moisture so the loaf doesn’t sink.

Why did my loaf collapse or turn gummy?

Usually it’s one of three things: overmixing (deflating whipped whites), underbaking (center not fully set), or slicing before fully cool. Whip whites only to soft peaks, fold gently, bake to 205–210°F in the center, and cool completely on a rack before cutting.

Can I bake this in a bread machine?

It’s not ideal. This batter relies on whipped egg whites and quick oven lift, which bread machines aren’t designed to handle. For best texture and rise, bake in a conventional oven in a parchment-lined loaf pan.

A Warm Send-Off

There’s something nostalgic about a fresh loaf—how it fills the kitchen with warmth and invites everyone to the table. This Zero Carb Yogurt Bread brings that feeling back in a way that aligns with your goals. Slice it for toast, pile it with eggs and avocado, or build a lunchtime sandwich and savor every bite without second-guessing your carbs.

Most of all, enjoy the process. From whipping the whites to the first golden slice, you’re crafting something comforting and nourishing with your own hands. Share it with a friend, tuck a few slices into the freezer for busy mornings, and let this become a staple you’re proud to make again and again.