Description
A soft, golden, zero-carb style yogurt bread that bakes up light and tender with a gentle tang, perfect for toasting, sandwiches, or snacking.
Ingredients
- Eggs: 6 large, separated
- Greek yogurt: 1 cup, full-fat and plain
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Apple cider vinegar: 1 teaspoon
- Parchment paper: for lining the pan
Instructions
- Preheat Your Equipment: Heat oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper, leaving overhang for easy lift.
- Combine Ingredients: In a clean bowl, whip egg whites with apple cider vinegar to stiff peaks. In a separate bowl, whisk egg yolks with Greek yogurt, baking powder, and salt until smooth.
- Prepare Your Cooking Vessel: Ensure the parchment fits snugly in the loaf pan and lightly mist or grease the sides if needed.
- Assemble the Dish: Gently fold one third of the whipped whites into the yogurt mixture to lighten, then fold in the remaining whites until no streaks remain.
- Cook to Perfection: Pour batter into the prepared pan and smooth the top. Bake 35 to 40 minutes until golden and a toothpick comes out clean.
- Finishing Touches: Cool in the pan 10 minutes, then lift onto a rack and cool completely for clean slices.
- Serve and Enjoy: Slice and enjoy plain, toasted, or with your favorite toppings.
Notes
- Use room temperature eggs for better volume when whipping.
- Fold gently to keep the batter airy and avoid deflating the whites.
- Let the loaf cool fully before slicing to prevent crumbling.
- Optional toppings before baking: sesame, flax, or sunflower seeds for added crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: zero carb yogurt bread, keto bread, low carb bread, gluten free bread, egg bread, Greek yogurt bread