Ingredients
- 4 large eggs (room temperature)
- 1 cup shredded mozzarella cheese (finely shredded)
- 3 tablespoons cream cheese (or full-fat labneh)
- 1 teaspoon baking powder
- A pinch of salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon Italian herbs or oregano
- 1 tablespoon olive oil or melted butter (key for softness)
👩🍳 Instructions (Very Detailed)
1️⃣ Preheat the oven
- Preheat oven to 170°C / 340°F
Medium heat keeps the bread soft and prevents drying.
2️⃣ Separate the eggs
(secret to fluffiness)
- Separate egg yolks from egg whites
- Place whites in a clean, dry bowl
- Place yolks in another bowl
3️⃣ Whip the egg whites
- Beat egg whites until:
- White and foamy
- Thick with soft peaks
This step creates air, making the bread light and airy.
4️⃣ Prepare the yolk mixture
- Whisk egg yolks well
- Add cream cheese and olive oil (or butter)
- Mix until completely smooth
5️⃣ Add cheese & seasoning
- Add mozzarella, salt, garlic powder, herbs, and baking powder
- Mix gently until combined
6️⃣ Fold in the egg whites
(most important step)
- Add whipped egg whites in 3 batches
- Gently fold using a spatula from bottom to top
- Do NOT stir aggressively
Rough mixing will deflate the air and make the bread dense.
7️⃣ Bake
- Pour batter into a parchment-lined baking dish
- Smooth the top gently
- Bake 25–30 minutes until:
- Light golden on top
- Set but still soft
⚠️ Do not open the oven during the first 20 minutes.
8️⃣ Cool slowly
(prevents collapse)
- Turn off oven
- Open door slightly
- Leave bread inside for 10 minutes
✅ Final Result
- Extremely soft inside
- Light & fluffy
- No flour
- Keto-friendly
- Delicious warm or cold