Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt the butter. Place the softened (room temperature) cream cheese in a bowl.
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Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt the butter. Place the softened (room temperature) cream cheese in a bowl.
Step 2Add the egg yolks and melted butter and beat until smooth.
Step 3In a separate bowl, beat the egg whites with 1/4 tsp cream of tartar (or 1/4 tsp of lemon juice) until stiff peaks form.
Step 4Add the egg yolk mixture into the bowl with the whipped egg whites and gently fold in with a rubber spatula.
Step 5Pour the mixture into a lined loaf pan.
Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time.
Step 6Bake for 40 to 50 minutes until golden brown on top and set in the middle. When baked, remove from the oven and set aside to cool. Grab the parchment paper and remove from the loaf pan.
Step 7Cut into 12 slices and serve (2 slices per serving). Store at room temperature for a day or in the fridge for up to 5 days.
Step 8You can serve this eggloaf with savory toppings, butter or sweet toppings such as a dash of cinnamon and sugar-free syrup (ideally allulose or monk fruit).