Low Carb Homemade Cinnamon Bread
Indulge in the warm, comforting flavors of fall with this Low Carb Homemade Cinnamon Bread, a guilt-free treat that's perfect for breakfast, dessert, or snack time. Made with wholesome almond and coconut flours, this keto-friendly bread is naturally gluten-free and sweetened with erythritol, keeping it low in carbs while packing a rich, cinnamon-forward flavor. A luscious swirl of cinnamon and sweetener nestled between the layers adds a bakery-worthy touch to every bite. With just 15 minutes of prep and an irresistible aroma that fills your kitchen as it bakes, this easy recipe is a crowd-pleaser for anyone looking to satisfy their sweet cravings while staying on track with their health goals. Serve it warm with a pat of butter or enjoy it on its own for a deliciously moist and fluffy slice of low-carb heaven!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cup Erythritol or another low-carb sweetener
- 1 tablespoon Baking powder
- 1 tablespoon Cinnamon
- 0.5 teaspoons Salt
- 5 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Butter, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon for swirl
- 1 tablespoon Additional erythritol for swirl
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, 0.5 cup erythritol, baking powder, 1 tablespoon cinnamon, and salt. Stir well to ensure the dry ingredients are thoroughly combined.
In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients and stir until fully combined and a batter forms.
In a small bowl, mix 1 teaspoon of ground cinnamon with 1 tablespoon of erythritol. Set this aside for the cinnamon swirl.
Pour half of the batter into the prepared loaf pan and spread it evenly.
Sprinkle the cinnamon-erythritol mixture evenly over the batter in the pan.
Pour the remaining batter over the cinnamon mixture, and use a spatula to gently spread it to cover evenly.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 11.2 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 886 mg | 68% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 646 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.
