Beat the cream cheese with the eggs, butter, and erythritol until smoothly combined in a large mixing bowl.
Add the piping hot water and gelatin powder to the gelatin. Beat well until combined fully into into the egg mix.
Using a bread loaf tin, line with some grease proof baking paper.
Evenly pour the batter into the tin. Dust neatly with the with cinnamon and nutmeg spices, and gently stir.
Cook in the oven for 38 minutes or so. Finally remove from your oven and allow it to stand and cool down before slicing the egg loaf. The loaf should have a tempting brown top or maybe slightly golden.
Slice into thick or medium pieces as you prefer and tuck in.
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