Low Carb Cinnamon Swirl Bread
Indulge in the warm, comforting flavors of this Low Carb Cinnamon Swirl Bread, a guilt-free twist on a classic favorite. Made with a blend of almond and coconut flours, this keto-friendly bread is perfectly moist and fluffy, while a swirl of cream cheese infused with cinnamon and erythritol adds a luscious, sweet-spiced surprise. With only 20 minutes of prep time, this recipe is a breeze to make and bakes to perfection in under an hour. Ideal for breakfast or a cozy afternoon snack, it pairs beautifully with your favorite low-carb spread or a warm cup of coffee. Gluten-free, sugar-free, and loaded with flavor, this cinnamon bread is a must-try for anyone craving a healthier baked treat without sacrificing indulgence.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup erythritol granulated sweetener
- 6 large eggs
- 0.5 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 0.25 cup heavy cream
- 3 ounces cream cheese, softened
- 1 teaspoon additional cinnamon for swirl
- 2 tablespoons additional erythritol for swirl
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper across the bottom and up the sides for easy removal later.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, 2 teaspoons of cinnamon, salt, and 0.5 cup erythritol.
In a separate bowl, beat the eggs using an electric mixer until they are well combined and a bit frothy.
Add the melted butter, vanilla extract, and heavy cream to the beaten eggs. Mix until all the liquids are well combined.
Add the dry ingredients to the wet ingredients. Mix until a thick batter forms.
In a small bowl, mix the softened cream cheese with additional 1 teaspoon cinnamon and 2 tablespoons erythritol until smooth.
Pour half of the bread batter into the prepared loaf pan. Evenly drop in teaspoon-sized amounts of the cream cheese mixture on top.
Use a knife to gently swirl the cream cheese mixture through the batter. Pour the remaining batter over the swirled layer.
Smooth the top with a spatula. If desired, sprinkle a little more cinnamon on top for extra flavor.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment paper and place on a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.3 g | 327% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1528 mg | 510% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 15.7 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 679 mg | 52% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 960 mg | 20% | |
*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.
