Low Carb Homemade Cinnamon Raisin Toast
Indulge in the comforting flavors of 'Low Carb Homemade Cinnamon Raisin Toast,' a delightful twist on a classic breakfast favorite. This recipe is perfect for those following a low-carb lifestyle, featuring almond and coconut flours as the base for a lightly spiced loaf enhanced with ground cinnamon and sweet bursts of raisins. Sweetened with granulated erythritol, it delivers all the flavor with none of the guilt. With a prep time of just 15 minutes, this toast bakes beautifully in under 40 minutes for a golden loaf that's irresistibly moist yet sturdy enough to slice and toast. Whether served warm with a pat of butter or paired with your favorite low-carb spread, this wholesome recipe offers a satisfying way to start your day without compromising on health or flavor. Ideal for meal prep, it keeps well for days, making it a convenient and delicious low-carb treat!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 3 tablespoons Granulated erythritol (or low-carb sweetener)
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, granulated erythritol, and salt until well combined.
In a separate bowl, beat the eggs until light and fluffy. Add the almond milk, melted butter, and vanilla extract, and mix until all the wet ingredients are thoroughly combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until a thick batter forms.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
After the loaf has cooled, slice it into 10 equal pieces. Serve the slices toasted with butter or as desired.
Store any leftover slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 35.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 603 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 819 mg | 17% | |
*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.
