Overview
This light, airy loaf is enriched with full‐fat, unsweetened yogurt and cream cheese, and bound together with eggs and a touch of psyllium husk powder. The result is a nearly zero–carb “bread” ideal for keto or low-carb lifestyles. Enjoy it toasted for breakfast or as a side to soups and salads.
Ingredients
Wet Ingredients:
4 large eggs, at room temperature
1/2 cup full-fat, unsweetened Greek yogurt* (strained for even lower carb content)
3 oz full-fat cream cheese, softened
Dry Ingredients:
2 teaspoons psyllium husk powder (this adds fiber and structure without adding net carbs)
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional Add-ins:
1 teaspoon apple cider vinegar (to help activate the baking soda for extra lift)
A pinch of your favorite zero-carb herbs (such as dried oregano or rosemary) for savory flavor
*Tip: For best results, ensure your yogurt is plain and unsweetened.
Instructions
- Preheat and Prepare
Preheat your oven: Adjust your oven to 350°F (175°C).
Prepare the pan: Line a small 8×4 inch loaf pan with parchment paper or grease it lightly with butter or coconut oil.
- Blend the Wet Ingredients
Mix dairy and eggs: In a large bowl, whisk together the eggs, Greek yogurt, and softened cream cheese until the mixture is smooth and uniform. If using, add the apple cider vinegar at this stage.
- Incorporate the Dry Ingredients
Combine separately: In a separate bowl, sift together the psyllium husk powder, baking soda, and salt.
Mix in: Add the dry mix gradually into the wet ingredients. Stir thoroughly to ensure an even distribution of the leavening agent and fiber. The batter will thicken quickly as the psyllium husk absorbs moisture.
- Transfer and Bake
Pour into pan: Carefully transfer the thick batter into your prepared loaf pan. Use a spatula to smooth the top so the loaf bakes evenly.
Bake: Place the loaf in the oven and bake for 30–40 minutes. You’re looking for a golden top and a firm, springy texture when you press lightly on the surface.
- Cooling and Serving
Cool in pan: Remove from the oven and let the bread cool in its pan for about 10 minutes.
Transfer: Then, lift it out using the parchment paper and place on a wire rack to cool completely before slicing.
Serve: Enjoy your nearly zero–carb bread on its own or toasted with a spread of extra cream cheese or butter.
Nutritional Notes
Net Carbs: The ingredients in this recipe contribute virtually no digestible carbohydrates—most of the carbs are from the fiber in psyllium husk and any trace lactose in the dairy. Always review your product labels to confirm the values.
Texture & Flavor: This bread is soft and moist on the inside, with a slight chewiness from the psyllium husk. It won’t have the same flavor as a traditional wheat bread, but its tangy dairy notes and light texture make it a great low–carb substitute.
Publishing Tips
Customization: Feel free to adjust the quantity of psyllium husk slightly if you prefer a denser or lighter crumb. Experiment with savory herbs if you’re aiming for a flavored loaf.
Disclaimers: Remind your readers that while this bread is marketed as “zero carb,” minor variations in ingredients can change the nutritional profile slightly.
Photography: A beautifully styled image of a sliced, toasted loaf with a spread of butter or a fresh salad can enhance the post.