Crafted with real butter, monk fruit, free‑range eggs, and a blend of almond and coconut flours, this low‑carb cheese loaf cake stays tender and creamy with yogurt or all‑purpose cream. Shredded cheddar is folded into the batter for a richer, deeper flavor, then more cheddar is added on top for a savory finish. Its taste only improves as it rests—better the next day, and even more irresistible by the third. One slice won’t be enough.

P440.00 for a 7" x 5" bagasse pan

Romancing with Food. All rights reserved.