Customisable recipes for your personal preferences●Choose your diet, exclusions and measurements●TooGut remembers what works for you●

KetoGluten freeTooGut original

Parmesan Herb Keto Egg Loaf

Name: Parmesan Herb Keto Egg Loaf
Prep time: 15 min
Cook time: 1 h
Yield: 8 servings
Cuisine: Modern Australian
Ingredients: 6 large eggs, separated; 0.5 tsp cream of tartar; 170 g fine almond meal; 120 g finely grated Parmesan; 2 tsp gluten-free baking powder; 60 g unsalted butter, melted and cooled; 0.25 cup finely chopped chives and flat-leaf parsley

A savoury Parmesan loaf with a properly browned crust, a light sliceable crumb and enough backbone for toast or sandwiches.

Prep15 mins

Cook45 mins

Serves8

DifficultyEasy

Start cooking ↓

Rustic Parmesan herb keto loaf with a craggy golden top and one uneven slice — **TooGut pick**Flexible, practical, genuinely delicious.

Parmesan brings salt, fat and structure, but whipped egg whites stop this turning into a dense cheese brick. Cool it completely before slicing and the crumb settles into something much closer to bread than baked omelette.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves8

Loaf

6 large eggs, separated
½ tspcream of tartar
170 gfine almond meal
120 gfinely grated Parmesan
2 tspgluten-free baking powder
60 gunsalted butter, melted and cooled
¼ cupfinely chopped chives and flat-leaf parsley

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Prepare the tin

Heat the oven to 175°C. Line a 22 x 12 cm loaf tin with baking paper, leaving enough overhang to lift the loaf out.

Build the cheese batter

Whisk yolks with butter. Fold in almond meal, 90 g Parmesan, baking powder, herbs and a pinch of salt.

Whip in the lift

Beat egg whites with cream of tartar to firm glossy peaks. Fold one-third through the cheese mixture, then fold in the rest without crushing all the air.

Bake to a craggy gold

Spoon into the tin, leave the surface naturally uneven and scatter with remaining Parmesan. Bake for 42 to 47 minutes until the centre springs back.

Let it become bread

Cool in the tin for 12 minutes, then transfer to a rack. Wait until completely cool before cutting thick slices.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,020 kJ

Protein13 g

Fat20 g

Carbohydrate4 g

Fibre2 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ 22 x 12 cm loaf tin
✓ Electric beaters
✓ Two mixing bowls
✓ Wire rack