₱440.00
A moist, creamy cheese loaf cake made with real butter, monk fruit sweetness,free‑range eggs, almond and coconut flours, yogurt or all‑purpose cream, and generous shreds of cheddar cheese.
In a 7″x 5″ bagasse pan; 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.
| MACROS (APPROXIMATE) | Per 1/5 Loaf |
|---|---|
| Calories | 446 kcal |
| Protein | 12.2 g |
| Fat | 41.2 g |
| Carbs | 5.4 g |
| Fiber | 4.5 g |
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