Zero Carb Yogurt Bread Recipe
If you love bread but follow a low-carb, ketogenic, or carnivore-leaning lifestyle, you don’t have to give up soft, sliceable loafs. As a professional chef who’s spent years adapting classic techniques to modern dietary needs, I’ll walk you through a reliable, flavorful Zero Carb Yogurt Bread Recipe — crafted to be extremely low in net carbs, easy to make, and flexible enough for sweet or savory finishes.
Before we dive in, an important note on words: “zero carb” is shorthand many people use to mean virtually zero net carbs. True zero carbohydrates are rare in dairy products; most yogurts contain trace carbs from lactose. This recipe is designed to minimize net carbs (using ingredients that are zero-carb or high in indigestible fiber/protein), and with careful product selection you can get a loaf with very low net carbohydrate per slice. Always check nutrition labels if you need absolute precision.
Below you’ll find full ingredient lists, step-by-step instructions, chef tips, serving ideas, troubleshooting, variations (sweet, savoury, herbed, seeded), storage advice, and FAQs — everything you need to make this loaf confidently.
Why this Zero Carb Yogurt Bread works
This recipe leans on three culinary principles:
- Protein + Binder Structure — Eggs and whey or egg white powder provide the structure normally given by gluten. They coagulate during baking and give the crumb body.
- Fat for Texture and Flavor — Butter, cream cheese, or heavy cream deliver tenderness and richness, keeping the crumb moist.
- Low-carb thickeners and fibers — Psyllium husk, xanthan gum, or konjac powder create the gel-like matrix that mimics the chew and elasticity of traditional bread.
Yogurt contributes tang, moisture, and a pleasant lift. Use a highly strained, low-carb or keto-friendly yogurt (or a thick yogurt substitute) to keep carbs minimal while keeping the flavour profile true to “yogurt bread.”
What you’ll need (Equipment + Ingredients)
Equipment
- 9×5-inch loaf pan (or 8×4 for taller loaf)
- Mixing bowls (one medium, one large)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons, kitchen scale (recommended)
- Cooling rack
- Instant-read thermometer (optional but helpful)
Ingredients — Basic (yields one 9×5 loaf)
Use room-temperature eggs for best volume.
- 5 large eggs, room temperature
- 200 g (about 7 oz / 3/4 cup + 2 tbsp) strained, very low-carb yogurt or labneh (see notes below)
- 60 g (2 oz / 1/4 cup) powdered whey protein isolate OR unflavored collagen peptides (choose WPI for better rise)
- 50 g (1/2 cup) almond flour, finely blanched (optional; small amount keeps crumb tender)
- 20 g (2 tbsp) psyllium husk powder (creates structure and chew)
- 1 tbsp baking powder (aluminum-free)
- 1/2 tsp xanthan gum (optional; helps elasticity)
- 1/2 tsp fine sea salt
- 3 tbsp (45 g) melted butter or neutral oil (olive oil for savory; melted coconut or butter for richer flavor)
- 1–2 tbsp erythritol or monk fruit (optional, for a slightly sweet loaf)
- Optional: 1 tsp white vinegar or lemon juice (helps egg protein set and gives better rise)
Note on “yogurt”: For the lowest carbs, use very well-strained skyr, Greek labneh, or a high-protein plain yogurt marketed for low-carb diets. If you have access to a “keto yogurt” with negligible carbs, that works well. Alternatively, you can use full-fat cream cheese thinned with a splash of heavy cream (this changes the product technically away from yogurt, but preserves tang and texture).
Prep: Choosing the right yogurt and ingredients
- Yogurt selection: Look for plain, unsweetened, full-fat yogurt. Strain it through cheesecloth for 30–60 minutes to thicken it (the thicker, the less water will weep in your final loaf). If a packaged “Greek-style strained yogurt” labels carb content, pick the one with the lowest carbs per serving.
- Whey protein isolate vs. collagen: WPI helps give volume and a tender crumb. Collagen will give chew and moisture but less rise. Combine if you like (e.g., 40 g WPI + 20 g collagen).
- Psyllium: This is the star for “bread-like” texture. Use powder (not husks) for even distribution. It absorbs water and forms a gel, creating chew and structure.
- Almond flour: A small quantity softens the crumb. Too much almond flour will add carbs; keep it minimal.
Step-by-step: Making the Zero Carb Yogurt Bread
Follow these steps closely for the best results.
1. Preheat and prep
Preheat oven to 175°C / 350°F. Line and lightly grease a 9×5 loaf pan, or line with parchment for easy removal.
2. Strain the yogurt (if needed)
If your yogurt is loose, place it in a cheesecloth-lined sieve over a bowl and strain for 30–60 minutes in the fridge. You want thick, labneh-like texture. Measure 200 g of the drained yogurt.
3. Combine dry ingredients
In a medium bowl, whisk together:
- Whey protein isolate
- Almond flour
- Psyllium husk powder
- Baking powder
- Xanthan gum (if using)
- Salt
- Optional sweetener (if using)
This ensures no lumps and even distribution.
4. Whisk the wet
In a large bowl, whisk eggs lightly until blended (you don’t need stiff peaks). Add the strained yogurt, melted butter (or oil), and vinegar/lemon juice. Whisk until smooth and slightly airy.
5. Fold and rest
Stir the dry mixture into the wet mixture in two additions. Fold gently with a spatula until fully incorporated. Let the batter rest 3–5 minutes — the psyllium will hydrate and thicken. If the batter becomes too thick (it should be spreadable, like thick cake batter), stir in 1–2 tbsp water or cream to loosen.
6. Transfer & smooth
Spread the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove air pockets.
7. Bake
Bake at 175°C / 350°F for 35–45 minutes, until the top is golden and an instant-read thermometer inserted into the center reads about 95°C / 203°F, or a toothpick comes out mostly clean (note: because of eggs/protein, a tiny bit of moistness is fine).
If the top is browning too fast, tent with foil after 20–25 minutes.
8. Cool properly
Remove from oven and let cool 10 minutes in the pan, then invert onto a cooling rack. Cooling is crucial: the crumb will firm up as it cools. Slice only after it reaches near room temperature (30–60 minutes) to avoid gummy slices.
Texture and flavor expectations
Expect a dense but tender crumb with a slight tang from the yogurt. It won’t be identical to wheat bread — it’s more like a moist, savoury quick bread with excellent slice ability and a pleasant chew. The psyllium creates elasticity and mild “crumb” while whey and eggs provide lift.
Variations — Make it savory, herby, or lightly sweet
This Zero Carb Yogurt Bread Recipe is a foundation; tweak it to suit your meals.
Savory herb loaf
- Add 2 tbsp chopped fresh rosemary or thyme.
- Fold in 2 tbsp grated Parmesan.
- Top with sesame seeds or coarse salt.
Garlic & onion
- Stir in 1 tsp garlic powder and 1 tbsp onion flakes.
- Mix 1/4 cup finely chopped scallions into batter.
Everything-bagel flavored
- Top with everything-bagel seasoning before baking for a beautifully savory crust.
Slightly sweet breakfast loaf
- Add 1–2 tbsp erythritol or monk fruit sweetener.
- Stir in 1 tsp cinnamon and 1/2 tsp vanilla extract.
- Top with crushed walnuts (adds carbs — optional).
Seeded crust (low-carb)
- Sprinkle flax seeds, sunflower seeds, or sesame seeds on top. They’re low in net carbs and provide texture.
Dairy-free alternative
- Replace yogurt with an unsweetened, thick coconut yogurt (this will change flavor). Use collagen or egg white powder instead of whey for protein structure.
Serving suggestions
- For sandwiches: Slice thin and use as a base for ham, roast chicken, or a tuna salad. The tender crumb holds fillings well.
- Toast it: Lightly toast slices and smear with butter, smoked salmon, or cream cheese.
- Breakfast: Make a low-carb French toast (dip in egg + cream mixture and sear in butter).
- With soup: Serve thick slices with a creamy mushroom or tomato bisque for a comforting meal.
- Croutons or crumbs: Cube, dry in a low oven, and use as salad croutons (they hold up surprisingly well).
Storage, freezing, and reheating
- Room temp: Keep wrapped in a clean kitchen towel or beeswax wrap for up to 48 hours.
- Fridge: Store in an airtight container for up to 7 days — refrigerating actually helps keep the loaf firm.
- Freezing: Double-wrap slices or the whole loaf in plastic wrap and foil. Freeze up to 3 months. Thaw at room temp and reheat in a toaster oven.
- Reheating: Toast slices directly from frozen or reheat in a 175°C/350°F oven for 8–10 minutes.
Troubleshooting & Chef’s tips
Batter too thin or watery
- Let it rest: psyllium needs 3–5 minutes to thicken. If still thin, add 1 tbsp psyllium at a time (up to 1 more tbsp) and rest again.
Bread is gummy/underbaked
- Check internal temp — eggs and protein set at higher temps; aim for ~95°C / 203°F in center. If top is browning but center not set, tent with foil and continue baking.
Loaf collapses after baking
- Possible causes: undercooked center, too much liquid, or too hot oven causing rapid rise then fall. Reduce oven temp by 10–15°C next time and ensure measured ingredients are accurate.
Bitter or off flavors
- Psyllium has a mild but noticeable flavor if used too much. Keep to recommended amounts. Also check whey/collagen freshness.
Slicing issues
- Use a serrated bread knife and let the loaf cool completely before slicing for the cleanest cuts.
Approximate nutrition (estimate)
Nutrition will vary widely depending on the exact yogurt and brands you use. This is an approximate estimate per loaf (divide by number of slices you cut):
- Calories: ~1,600–1,900 kcal per loaf
- Net carbs: ~2–6 g per loaf (depends heavily on yogurt and almond flour amounts; per slice this can be <1 g)
- Protein: 90–120 g
- Fat: 120–150 g
Important: These numbers are rough. For precise tracking, plug your exact ingredients into a nutrition calculator. If you want to minimize carbs further, reduce or omit the almond flour and replace with a bit more whey + psyllium.
Frequently Asked Questions
Q: Can this recipe be truly zero carb?
A: Practically speaking, “zero carb” is difficult when using yogurt due to natural lactose. This recipe aims for very low net carbs. Choosing a specially formulated low-carb yogurt and measuring carefully can get you near zero per slice.
Q: Can I use plain Greek yogurt straight from the tub?
A: You can, but it’s best to strain it to thicken and remove excess whey. Thinner yogurt can produce a wetter batter and longer bake times.
Q: Can I make this in a bread machine or as rolls?
A: This batter behaves like a quick bread rather than a kneaded dough — best for loaf pans, muffins, or freeform small loaves. For rolls, portion into a muffin tin and reduce bake time to 18–22 minutes.
Q: Is psyllium necessary?
A: It’s the primary texture agent here. Without psyllium, the crumb will be fragile and likely too cake-like. If you can’t use psyllium, experiment with xanthan + more whey but results will differ.
Q: Can I replace whey protein with oat fiber or more almond flour?
A: Replacing whey with oat fiber or extra almond flour will change texture and carbs. Oat fiber is zero-net-carb but very drying; it needs balancing with additional fat and liquid.
Flavor building — how to make this loaf sing
- Brown your butter before adding for a toasty, nutty depth. Cool before mixing into batter.
- Toast seeds (sesame, flax, sunflower) and press into the top for a fragrant crust.
- Fold in small bits of cooked bacon, smoked salmon, or roasted herbs for savory versions.
- Brush with compound butter (garlic + parsley) after baking — the heat melts the butter and perfumes the loaf.
Final thoughts from the chef
Bread is comfort, ritual, and connection. When tastes or health needs call for low carbs, we don’t have to lose the joy of a good slice. This Zero Carb Yogurt Bread Recipe is designed to be practical — a loaf you can slice, toast, and stack, made from pantry-friendly ingredients with techniques that respect how proteins and fibers behave in the oven.
Start with the basic formula, taste as you go, and don’t be afraid to make it your own. Keep notes on brands and tweaks — small changes in protein powders, yogurt brands, or psyllium quality will affect outcome. Make one loaf, learn it, then riff: herb loafs, garlic loaves, seeded loaves — they’re all within reach.
Zero Carb Yogurt Bread Recipe
Ingredients
- 5 large eggs room temperature
- 200 g ≈ 7 oz plain, unsweetened, full-fat yogurt — well-drained if watery (e.g. strained Greek-style or labneh-type)
- 60 g whey protein isolate or unflavored protein powder of choice — optional substitution possible
- 50 g finely ground blanched almond flour optional — adds tenderness and slightly softer crumb
- 20 g psyllium husk powder for structure and “bread-like” texture
- 1 tablespoon baking powder aluminum-free preferred
- ½ teaspoon fine sea salt
- 45 g ≈ 3 tablespoons melted butter or neutral oil (e.g. butter for richer flavor; olive oil or coconut oil for dairy-free or lighter options)
- Optional sweetener e.g. 1–2 tbsp erythritol or monk fruit — only if you prefer a slightly sweet loaf
- Optional: ½ teaspoon xanthan gum for extra binding/elasticity, especially if omitting almond flour
- Optional add-ins / variations choose as desired: chopped herbs (rosemary, thyme), garlic or onion flakes/powder, shredded cheese, seeds (sesame, flax), spices or sweet flavorings (cinnamon + vanilla).
Instructions
- Preheat & prep: Preheat oven to 175 °C (≈ 350 °F). Grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare yogurt: If using a loose yogurt, place it in a cheesecloth-lined sieve over a bowl and let drain for 30–60 minutes in the fridge — aim for thick, labneh-like consistency. Measure out 200 g.
- Mix dry ingredients: In a medium bowl, whisk together whey protein isolate, almond flour (if using), psyllium husk powder, baking powder, salt — plus xanthan if using — until uniform and no lumps remain.
- Combine wet ingredients: In a large bowl, whisk the eggs until blended. Add the drained yogurt, melted butter (or oil), and sweetener if using. Stir until smooth and slightly airy.
- Fold dry into wet: Add the dry mixture to the wet in two additions, folding gently with a spatula until fully incorporated. Let the batter rest 3–5 minutes — this allows the psyllium to hydrate and thicken the batter. If batter becomes too thick to spread, stir in 1–2 tablespoons of water or cream to loosen.
- Transfer to loaf pan: Spread batter evenly into prepared pan. Smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake: Bake for 35–45 minutes until the top is golden-brown and a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil after ~20–25 minutes.
- Cool: Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. Allow to cool completely (about 30–60 minutes) before slicing — this ensures the crumb sets properly and slicing yields clean slices.
Notes
- Yogurt matters: Use plain, unsweetened, full-fat yogurt. Straining loose yogurt helps remove excess moisture for a better-textured loaf.
- Psyllium husk is key: It helps create texture and structure otherwise missing due to lack of gluten or traditional flour.
- Almond flour is optional: It adds softness and a slightly nutty flavour. Omitting it makes the loaf lower-carb but may make crumb firmer and denser.
- Adjust for dietary needs: For dairy-free version, use coconut oil and a thick unsweetened non-dairy yogurt substitute (if available). For nut-free version, omit almond flour and rely on protein + psyllium.
- Storage: Wrapped tightly, the loaf keeps at room temperature for ~48 hours; in the fridge up to ~7 days; or freeze slices (or whole loaf) for up to 3 months. Thaw at room temperature or toast directly from frozen for a quick warm slice.
- Serving ideas: Use as sandwich bread, toast with butter or spreads, use for low-carb French toast, serve alongside soups or salads, or cube and toast into croutons.
- Variations: Savoury herb or garlic-onion loaf, seeded crust loaf, slightly sweet breakfast-style loaf with cinnamon/vanilla + sweetener, or cheesey loaf with herbs & shredded cheese folded in.