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Keto Cinnamon Bread

Keto Cinnamon Bread

This bread is so soft and fluffy with a sweet cinnamon swirl, which creates an enjoyable texture. And it makes your breakfast extra special.
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Prep Time 15 minutes
Cooling Time 15 minutes
Course Breakfast
Servings 12
Calories 217 kcal

Ingredients
  

- 2 cups almond flour

- 1/2 cup coconut flour

- 1/4 cup ground flaxseed

- 1 1/2 teaspoons baking powder

- 1 teaspoon cinnamon

- 1/2 teaspoon salt

- 4 large eggs

- 1/2 cup unsalted butter, melted

- 1/2 cup almond milk

- 1/2 cup erythritol (low-carb sweetener)

- 1 teaspoon vanilla extract

Cinnamon Swirl:

- 1/4 cup erythritol (low-carb sweetener)

- 1 tablespoon cinnamon

Instructions
 

Set the oven temperature to 175°C, or 350°F. To make remove more easily line a loaf pan with parchment paper and grease it.

    Combine almond flour, coconut flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl.

      Beat the eggs in a another bowl and mix in the erythritol, almond milk, melted butter, and vanilla extract. Mix till well combined.

        Mix the dry and wet ingredients together, stirring to produce a smooth batter.

          Combine the erythritol and cinnamon in a small bowl to make the cinnamon swirl.

            Fill the loaf pan with half of the batter. Divide the cinnamon swirl mixture in half and equally distribute it over the batter. Finally, sprinkle the leftover cinnamon swirl mixture on top of the remaining batter.

              Swirl the batter with a knife to make a pattern.

                Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, in a preheated oven.

                  Allow the cinnamon bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

                    Enjoy your delicious keto cinnamon bread!