Zero Carb Yogurt Bread Recipe

Zero Carb Yogurt Bread Recipe saved me on those mornings when I wanted toast without the carb crash. If you miss bread on a low carb plan, this fluffy, slightly tangy loaf is a game changer. It’s quick to mix, easy to bake, and made with simple ingredients you probably already have. I’ve made this for breakfast sandwiches, burger buns, and little snack rounds. You don’t need special gear or fancy flours. Just a bowl, a whisk, and a little patience while it bakes.

Why I Love This Cloud Bread Recipe

When I say I’ve tested every version of cloud bread, I mean it. Greek yogurt gives the batter just enough body to create a soft, pillow-like texture that doesn’t collapse the minute you pull it from the oven. It’s light, but not insubstantial. The flavor is neutral with a gentle tang, so it works for both sweet and savory toppings. I also love that it reheats like a champ and doesn’t get rubbery.

On busy weeks, I bake a tray on Sunday and keep the pieces in an airtight container. Breakfast is done. Lunch is halfway done. Add eggs, ham, or avocado and you’ve got real food fast. If you’re browsing for more low carb inspo, check out my archive here: low carb recipes. I keep ideas simple and practical because life is already complicated enough.

Also, I appreciate that this recipe scales easily. Make a small batch for you, or double it for meal prep. It freezes well too, which is always a win for me. When I say this is a staple, I mean it.

Bonus: it makes the house smell cozy, like a bakery day with none of the sugar hangover.

Recipe Tips

Cloud bread is simple, but a few little habits make a big difference. Here’s what I’ve learned after many pans of trial and error.

• Separate your eggs while cold, then bring them to room temp. Cold eggs separate more cleanly, and room temp whites whip higher.
• Use a clean, dry bowl for egg whites. Any fat or yolk will stop them from whipping properly.
• Whip to firm peaks. When you lift the whisk, the tip should stand tall with a slight bend, not slide around.
• Fold gently. Move your spatula around the bowl, lift and turn the batter, and take your time. You want to keep the air you just whipped in.
• Line your pan. Parchment paper keeps the bread from sticking and makes cleanup easy.
• Let it cool on the pan. It sets as it cools, and this helps it keep its shape.
• Season for your plan. A pinch of garlic powder makes great sandwich rounds. A touch of sweetener and cinnamon turns it into a breakfast treat.

If you want a cozy weekend brunch pairing, try this dreamy bake: low carb ham and cheese crustless quiche. Cloud bread plus quiche is a power move for hungry mornings.

“I tried this after giving up regular toast for months. It’s shockingly good. I made mini rounds, topped them with tuna salad, and even my husband asked for seconds.”

How to Make Cloud Bread

Ingredients

Here’s what I use for one standard batch of cloud bread. It makes 8 to 10 rounds or 1 small loaf pan serving. The amounts give you a fluffy result without collapsing.

You’ll need:

3 large eggs, separated

3 tablespoons full-fat Greek yogurt

1 teaspoon baking powder

1/4 teaspoon cream of tartar

1/4 teaspoon fine salt

Optional: 1 teaspoon granulated sweetener for a slightly sweet version

Step by Step

1. Prep the oven and pan. Heat your oven to 325°F. Line a baking sheet with parchment. If making a loaf, line a small loaf pan with parchment and leave a little overhang.

2. Whip the whites. In a clean bowl, add egg whites and cream of tartar. Beat until they’re foamy, then increase speed until firm peaks form. Don’t rush this part. The whites should hold their shape.

3. Mix the yolk base. In a separate bowl, whisk egg yolks, Greek yogurt, salt, baking powder, and sweetener if using. The mixture should be smooth and creamy.

4. Fold gently. Add a big spoonful of whites to the yolk bowl and stir to loosen. Then add the rest in two batches, folding slowly with a spatula. Lift from the bottom and turn the bowl as you go. Keep as much air as possible.

5. Shape. For rounds, spoon mounds onto the baking sheet, leaving space between each. For a loaf, pour the batter into your lined loaf pan and smooth the top very lightly.

6. Bake. Rounds bake for 20 to 25 minutes until lightly golden. A loaf takes 30 to 35 minutes. The top should spring back when touched and look set in the center.

7. Cool. Let the bread cool on the pan for 10 minutes, then move to a rack. If making a loaf, lift it out by the parchment and let it cool fully before slicing.

8. Serve. Enjoy warm, or let them cool completely and store for later. I love them with butter and a sprinkle of flaky salt.

Troubleshooting

Flat bread: Your whites were under-whipped or the batter was overmixed. Next time, whip longer and fold more gently.

Eggy taste: Add a pinch of salt and your favorite seasonings. Garlic powder, onion powder, and Italian seasoning are great. A little vanilla makes it taste more like a sweet roll.

Too moist: Bake a few minutes longer. Humidity can stretch bake times. Let it cool completely so steam escapes.

Sticky bottoms: Use fresh parchment and let the bread cool before moving it.

If you want another cozy bake that fits low carb goals, you might enjoy this simple favorite: keto cornbread. It’s a nice change of pace when you want something a bit more hearty.

Tips for using your low carb Keto Bread

Once you bake a batch, you’ll start finding new ways to use it daily. Here are a few ideas to get you going fast.

• Toast it in a skillet with a little butter until golden and crisp. Perfect for eggs and bacon.
• Make mini pizzas by topping rounds with sauce, cheese, and pepperoni. Broil until bubbly. For a bigger dinner idea, try this fun twist: low carb pizza casserole.
• Use as a bun for burgers or grilled chicken. Add sliced tomato and pickles for crunch.
• Layer it up for a breakfast sandwich with ham, cheese, and a fried egg.
• Go sweet with a pat of butter, a drizzle of sugar-free syrup, and a little cinnamon.
• Make a snack board with rounds, cheese cubes, deli meat, and olives.

For a fresh side, here’s a good one to round out your plate: low carb roasted vegetable salad. It pairs so well with this bread and keeps the meal light.

Low Carb Keto Bread Recipe Substitutions

This recipe is forgiving. Here’s how to tweak it for your pantry and your taste buds.

Greek yogurt: I use full-fat for the best texture. You can use 2 percent if needed. Dairy-free? Try a thick, unsweetened coconut yogurt. The batter should be scoopable, not runny.

Cream of tartar: This stabilizes the egg whites. If you don’t have it, add 1 teaspoon of lemon juice or vinegar to the whites as they whip.

Seasonings: Keep it plain for all-purpose use, or add garlic powder, Italian seasoning, or everything bagel seasoning. For sweet rounds, try vanilla plus a touch of cinnamon.

Sweetener: Optional. I like a teaspoon of granulated monk fruit when I’m making a sweet version for breakfast.

Shape: Bake as rounds for sandwiches or a loaf if you prefer slices. Rounds bake faster and are easier for meal prep.

If you’re in a baking mood, here’s another comforting option that stays low carb friendly: paleo pumpkin bread. And for more ideas, peek at my keto recipes collection where I test simple, reliable dishes.

Common Questions

Does this bread really have zero carbs?
It’s extremely low carb. Depending on your yogurt brand, each piece is often close to zero or about 0.2 to 0.5 net carbs. Always check your labels.

Can I make it dairy-free?
Yes. Use a thick, unsweetened coconut yogurt. Make sure it’s not runny, or the batter may spread too much.

How do I store it?
Keep it in an airtight container in the fridge for up to 4 days, or freeze in a single layer. Reheat in a skillet or toaster oven.

Can I use an electric mixer?
Absolutely. A hand mixer or stand mixer makes whipping the whites easy. Just stop at firm peaks.

Why did mine deflate?
Usually from under-whipped whites or overmixing. Next time, whip a minute longer and fold slowly with a light hand.

Ready to make the fluffiest low carb loaf?

If bread’s been off your menu, this Zero Carb Yogurt Bread Recipe brings it back with a soft bite and clean flavor. Gather your eggs, yogurt, and a pinch of patience, and you’ll have a tray of golden rounds in under an hour. For extra reading, I like how this guide breaks it down with clear steps: Low Carb Cloud Bread with Greek Yogurt. And if you want a traditional-style loaf to compare, this resource is helpful: BEST Low Carb Keto Bread Recipe. However you slice it, give this a whirl and let me know what you build with it next.