Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Net Carbs: ~0.8g per slice
Ingredients
8 large eggs, separated
8 oz (1 cup) cream cheese or softened mascarpone cheese
1 teaspoon cream of tartar (for stabilizing egg whites)
¼ teaspoon salt
½ teaspoon baking powder (optional, for extra lift)
1 tablespoon erythritol or monk fruit sweetener (optional, for a slightly sweet flavor)
1 teaspoon vanilla extract (optional, for a softer “brioche” taste)
Instructions
- Preheat Oven
Preheat to 325°F (165°C). Grease or line a 9×5-inch glass loaf pan with parchment paper.
- Separate the Eggs
Carefully separate the egg whites and yolks into two bowls. Make sure no yolk gets into the whites — it’ll stop them from whipping properly.
- Whip the Egg Whites
Using a hand mixer, beat the egg whites and cream of tartar until stiff peaks form (about 3–5 minutes). Set aside.
- Blend the Yolks
In another bowl, blend egg yolks, cream cheese, salt, sweetener, baking powder, and vanilla until smooth and creamy.
- Fold Together
Gently fold the whipped egg whites into the yolk mixture a little at a time. Use a spatula and fold softly to keep the batter airy.
- Bake
Pour batter into the loaf pan and smooth the top.
Bake for 25–30 minutes, or until golden brown and slightly firm to the touch.
- Cool
Let cool completely in the pan (about 15 minutes), then remove carefully.
It will puff up while baking and settle slightly as it cools — totally normal!
Storage
Store in the refrigerator for up to 5 days, or freeze slices for 2 months.
Reheat gently in the toaster or air fryer for a fresh, fluffy texture.
Tips
For a savory version, add garlic powder, cheddar, or herbs.
For a sweet breakfast version, add cinnamon and use it for French toast!
Make sure egg whites are fully whipped — that’s what gives this bread its rise and “cloud” texture.
ENJOY