Ingredients
- 4 large eggs
- 1 cup (225g) cream cheese or cottage cheese (blended smooth)
- 1 ½ cups shredded mozzarella cheese
- 1 tsp baking powder (optional but improves rise)
- ½ tsp salt
- 1 tbsp butter (for greasing or extra richness)
Optional (for better texture, still low carb):
- 1 tbsp psyllium husk powder (makes it more bread-like and less eggy)
Instructions
-
Preheat oven
- 180°C (350°F)
-
Prepare pan
- Grease a loaf pan with butter or line with parchment paper.
-
Mix wet ingredients
- In a bowl, beat eggs.
- Add cream cheese (or cottage cheese) and mix until smooth.
-
Add cheese
- Stir in shredded mozzarella.
- Mix well until it becomes thick and sticky.
-
Add dry ingredients
- Add salt, baking powder, and psyllium husk (if using).
- Mix until fully combined.
-
Bake
- Pour into loaf pan.
- Bake for 35–45 minutes, until golden on top and firm in the center.
-
Cool before slicing
- Let it cool at least 20–30 minutes so it sets properly.
Texture & Taste
- Soft, slightly chewy, cheesy bread-like texture
- Mild flavor (great for butter, eggs, sandwiches, or toast-style slices)
- Best eaten toasted if you want more structure
Storage
- Fridge: 3–5 days
- Freezer: up to 1 month (slice before freezing for convenience)
