1. Preheat and Prepare

Preheat your oven to 325°F (163°C). Line an 8.5 x 4.5-inch loaf pan with parchment paper or lightly grease it with butter or tallow.

2. Separate and Whip the Eggs

Crack the eggs and carefully separate the whites from the yolks into two clean bowls. Using an electric mixer, whip the egg whites with the salt until stiff peaks form—this should take about 3–5 minutes. Set aside.

3. Make the Creamy Base

In a second bowl, beat the softened cream cheese and egg yolks together until smooth and creamy. Stir in the shredded cheese and gelatin (or baking powder if using) until fully incorporated.

4. Fold for Fluffiness

Gently fold one-third of the whipped egg whites into the yolk mixture to lighten the batter. Once combined, carefully fold in the remaining egg whites, being cautious not to deflate them.

5. Bake the Bread

Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake on the middle rack for 30–35 minutes, or until golden brown and firm to the touch. A toothpick should come out clean when inserted into the center.

6. Cool Completely

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully—about 30–40 minutes. This helps the texture set and makes slicing easier.

7. Slice and Serve

Once cool, slice with a serrated knife. Enjoy plain, toasted, or as a base for sandwiches or carnivore-friendly toppings.