Homemade Zero Carb Yogurt Bread
There is a certain kind of magic in pulling a golden, crusty loaf of bread out of the oven, but for those of us watching our carbs, that magic usually comes with a heavy dose of compromise. That’s why this Zero Carb Yogurt Bread is such a revelation. Imagine a bread that is incredibly airy, with a soft, cloud-like crumb and a beautifully browned, toasted crust that actually holds its shape when you slice it.
Ingredients
- 1 ½ cups Egg white powder
- 1 cup Water
- 1 cup Plain Zero-Carb Greek Yogurt
- ½ tsp Cream of tartar
- ½ tsp Salt
- 1 tbsp Allulose optional, for browning
Instructions
- Preheat your oven to 325°F (160°C) and line a standard loaf pan with parchment paper.
- In a large, clean bowl, combine egg white powder, water, salt, and cream of tartar.
- Using a hand mixer or stand mixer, whip on high speed until very stiff, glossy peaks form (about 5–7 minutes).
- Gently fold in the Greek yogurt and optional allulose using a spatula until just combined, being careful not to deflate the mixture.
- Transfer the airy batter into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes until the top is deep golden brown and the loaf feels firm to the touch.
- Turn off the oven and crack the door slightly, letting the bread sit inside for 5 minutes.
- Remove from the oven and allow to cool completely in the pan before slicing.