Ingredients:
9 large eggs
8 oz Philadelphia cream cheese, softened
4 tbsp (1/2 stick) butter, melted or softened
1–2 tsp cinnamon (optional)
2 tbsp vanilla extract (optional)
Instructions:
Preheat and prepare. Set your oven to 350°F (175°C) and grease a standard 9×9 inch square baking pan or a loaf pan.
Blend the ingredients. In a blender, combine the eggs, softened cream cheese, and melted butter. If using, add cinnamon and vanilla extract.
Mix until smooth. Blend on high speed until the mixture is smooth and frothy, with no lumps of cream cheese remaining.
Bake. Pour the batter into your prepared pan. Bake for 30–45 minutes, depending on the pan size and desired texture. A smaller pan will result in a thicker loaf that may take longer to bake.
Check for doneness. The egg loaf is done when a toothpick or knife inserted into the center comes out clean. The loaf will puff up significantly while baking and will settle as it cools.
Cool and serve. Let the loaf cool for at least 10 minutes before cutting. Serve slices warm with your favorite low-carb toppings, such as sugar-free syrup, fresh berries, or whipped cream.
