Flourless Savory Cheese Loaf

This bread uses the protein in eggs and the structure of cream cheese to create a fluffy, bread-like texture without any grain.

Prep the Oven and Pan: Preheat your oven to 300°F (150°C). Lightly grease a small glass loaf dish or line it with parchment paper to ensure easy removal.
Mix the Yolks: In a medium bowl, blend the egg yolks, softened cream cheese, and salt until the mixture is completely smooth. If you are using garlic powder or other herbs, fold them in now.
Whip the Whites: In a separate, very clean metal or glass bowl, add the egg whites and the cream of tartar. Use a hand mixer or stand mixer to beat them on high speed until stiff peaks form (the whites should stand straight up when you lift the beaters).
Fold Gently: Slowly and gently fold the yolk mixture into the egg whites using a spatula. Do not stir vigorously, or you will deflate the air bubbles that make the bread rise. Once mostly combined, gently fold in the shredded cheddar.
Bake: Pour the batter into your prepared loaf dish. Sprinkle the remaining bit of cheese on top for that golden crust. Bake for 25–30 minutes. The top should be golden brown and the center should feel firm to the touch.
Cool: Let the loaf cool in the pan for at least 10 minutes before slicing. This allows the internal structure to set so it doesn’t collapse.

The Cream Cheese: Make sure it is truly at room temperature. If it’s cold, you’ll end up with lumps in your batter.
Variations: You can add dried rosemary, jalapenos, or even “everything bagel” seasoning to the top for extra flavor.