🥩 Carnivore Cream Cheese Egg Loaf
Ingredients:
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8 large eggs
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8 oz (1 block) cream cheese (full fat, softened)
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4 tbsp butter (optional for richness)
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Pinch of salt (optional, depending on taste)
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Optional: 1/2 tsp ground gelatin (for more structure, especially if slicing)
Optional Add-ins (still carnivore-friendly):
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Shredded cheese (cheddar, mozzarella, etc.)
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Cooked crumbled bacon or sausage
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Dried beef or liver powder for added nutrition
🧑🍳 Instructions:
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Preheat Oven: 325°F (160°C)
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Blend Ingredients: In a blender or with a hand mixer, blend the eggs, softened cream cheese, and butter until smooth and frothy (about 30 seconds to 1 minute).
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Add Optional Ingredients: Stir in shredded cheese, bacon, or gelatin if using.
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Pour Into Loaf Pan: Grease a standard loaf pan well (or use parchment). Pour in the batter.
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Bake: Bake for 40–50 minutes, or until the top is golden and the center is set (a knife should come out mostly clean).
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Cool: Let it cool at least 15 minutes before slicing. It firms up more as it cools.
🧊 Storage:
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Keeps in fridge up to 5 days.
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Freezes well – slice first and freeze with parchment between slices.
This loaf is soft, savory, and reminiscent of a creamy soufflé or bread pudding. Eat plain, or top with butter, more cheese, or even a fried egg.
Would you like a version that’s firmer like bread or fluffier like a soufflé?