Light, velvety, and soft—this loaf is creamy, protein-packed, and perfect for breakfast, snacks, or a guilt-free dessert.
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 50–55 minutes
- Yield: 10 slices
Dietary Badges: High-Protein, Low-Carb, Low-Fat, Gluten-Friendly (if using gluten-free flour)
Ingredients
Wet Ingredients:
- 1 cup (240 g) high-protein Greek yogurt or Skyr (0–2% fat)
- 5 large egg whites (or ½ cup liquid egg whites)
- ½ cup granulated zero-calorie sweetener (erythritol or monk fruit)
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Dry Ingredients:
- ⅓ cup (43 g) all-purpose flour
- ⅓ cup (30 g) milk protein isolate (or powdered milk)
- ¼ cup cornstarch (or vanilla custard powder)
- 1 tsp baking powder
- ¼ tsp salt
Optional Creamy Glaze:
- 2 tbsp powdered zero-calorie sweetener
- 1 tbsp unsweetened almond milk
Instructions
- Prep the Pan: Preheat oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper.
- Whisk Wet Ingredients: In a large bowl, whisk together Greek yogurt, egg whites, sweetener, vanilla extract, and almond extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, milk protein isolate, cornstarch, baking powder, and salt.
- Fold Batter: Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to keep the loaf light and airy.
- Bake: Pour the batter into the prepared loaf pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes. Lift it out using the parchment paper and cool completely on a wire rack.
- Glaze (Optional): Whisk powdered sweetener and almond milk together and drizzle over the cooled loaf for a creamy finish.
Quick Tips:
- Make sure egg whites are well whisked to add volume.
- Do not overmix the batter—folding gently preserves the airy texture.
- Use a toothpick to test doneness; the top may brown slightly while the inside remains soft.
Ingredient Details & Substitution Tips
- Greek Yogurt or Skyr: Provides creaminess and protein; use low-fat or fat-free to keep calories minimal.
- Milk Protein Isolate: Boosts protein without adding carbs. Can substitute with whey protein if needed.
- Cornstarch or Vanilla Custard Powder: Helps maintain the soft, cloud-like texture.
- Sweeteners: Erythritol or monk fruit keeps this loaf low-carb. For sugar-free baking, these are ideal.
- Almond Extract: Optional, but adds a subtle nutty flavor that enhances vanilla.
Substitutions:
- Egg-Free Option: Use a vegan egg replacer for egg whites, but texture may be slightly denser.
- Gluten-Free: Substitute all-purpose flour with almond or oat flour (adjust liquid slightly).
- Sweetener Alternatives: Stevia blend or allulose can replace erythritol.
Serving & Presentation Suggestions
- Slice and serve plain or lightly toasted for a breakfast treat.
- Spread with nut butter or sugar-free jam for added flavor.
- Drizzle the optional glaze and garnish with fresh berries for a dessert presentation.
Pairing Suggestions:
- Great with unsweetened coffee, protein shakes, or herbal tea.
- Can accompany yogurt bowls for a high-protein brunch.
Storage & Make-Ahead Tips
- Storage: Keep in an airtight container at room temperature for 2–3 days, or refrigerate up to 5 days.
- Freezing: Slice and freeze individually in airtight bags for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm slices in a toaster or microwave for 15–20 seconds to restore softness.
- Make-Ahead: Batter can be prepared and kept in the fridge for 1 day before baking.
Nutrition (Per Slice, 10 Slices)
- Protein: ~12–15 g
- Calories: ~90–110 kcal
- Net Carbs: <3 g
- Fat: Minimal (mostly from egg whites and yogurt)
Dietary Highlights: High-Protein, Low-Carb, Low-Fat, Keto-Friendly, Gluten-Friendly
Allergens: Contains dairy and egg
Frequently Asked Questions
Q: Can I use whole eggs instead of egg whites?
A: You can, but the loaf will be denser and slightly less airy.
Q: My loaf sank in the middle, what happened?
A: Likely overmixing or opening the oven too early. Fold gently and avoid peeking until 35 minutes have passed.
Q: Can I make this loaf sweeter naturally?
A: Add a few drops of liquid stevia or a small amount of honey if not strictly low-calorie; adjust wet ingredients slightly.
Q: Can I substitute the milk protein isolate with whey protein?
A: Yes, whey protein works, but reduce the liquid slightly if batter feels too wet.
Personal Notes
I developed this loaf when I wanted a high-protein breakfast that felt indulgent but stayed low-calorie and low-carb. It took a few tries to balance the protein powders and egg whites to achieve a truly cloud-like texture—but the result is light, soft, and creamy, perfect for a weekday breakfast or post-workout snack.
It’s become a staple in my routine because it’s versatile: slice it plain, toast it, or add a quick glaze for a treat. Every bite is soft, slightly sweet, and protein-packed—proof that healthy baking doesn’t have to be dry or dense.
