Keto Cinnamon Raisin Bread
Discover the perfect balance of sweetness and spice with this Keto Cinnamon Raisin Bread, a low-carb twist on a classic favorite that’s both delicious and guilt-free. Made with nutrient-rich almond and coconut flours, this bread is infused with warm cinnamon and sugar-free raisins for a delightful flavor that satisfies without the carbs. Sweetened naturally with erythritol and stevia, it’s perfect for those following a keto, gluten-free, or low-sugar lifestyle. The soft, tender texture pairs beautifully with a slather of butter or cream cheese, making it an ideal breakfast, snack, or dessert option. With just 15 minutes of prep time and simple step-by-step directions, this wholesome bread is a quick and easy addition to your keto recipe repertoire.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 tablespoon baking powder
- 0.25 cup granulated erythritol
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon liquid stevia
- 0.5 cup sugar-free raisins
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, cinnamon, and salt. Stir well to ensure all dry ingredients are fully mixed.
In a separate bowl, whisk together the eggs until beaten. Add in the almond milk, melted butter, vanilla extract, and liquid stevia, whisking until the wet ingredients are fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter; it should be thick but scoopable.
Gently fold the sugar-free raisins into the batter, ensuring they are evenly distributed throughout.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
