Keto Cinnamon Swirl Bread
Indulge in the warm, comforting flavors of this Keto Cinnamon Swirl Bread—a low-carb twist on a classic favorite! Perfect for breakfast or as a guilt-free snack, this delightful bread combines the nuttiness of almond and coconut flours with the natural sweetness of erythritol. The rich and moist batter, infused with cream cheese, heavy cream, and a hint of vanilla, is layered with a spiced cinnamon-sugar swirl, creating a beautifully marbled effect. Oven-baked to perfection, it’s light yet satisfying, delivering all the joy of traditional cinnamon bread without compromising your keto lifestyle. With only 15 minutes of prep time and a fragrant aroma that will fill your kitchen, this easy recipe is destined to become a low-carb staple!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 0.5 cup Butter, melted
- 4 ounces Cream cheese, softened
- 0.75 cup Granular erythritol sweetener
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together until well mixed.
In a separate bowl, beat together the melted butter, cream cheese, and 1/2 cup of erythritol until creamy and smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing continuously until you obtain a thick batter.
In a small bowl, mix the remaining erythritol (1/4 cup) with the ground cinnamon. Set aside.
Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter.
Dollop the remaining batter over the cinnamon layer, spreading gently. Top with the remaining cinnamon mixture.
Use a knife to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 15.0 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 747 mg | 57% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 649 mg | 14% | |
*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.
