KETO CINNAMON BREAD
– 5 Eggs at room temperature – 1/2 cup Erythritol – 1/2 cup Coconut oil – 1/4 cup Unsweetened Almond Milk – 2 teaspoons Vanilla Extract – 2 cups Almond Flour – 1/4 cup Coconut Flour – 1 tablespoon Baking Powder CINNAMON SUGAR SWIRL – 1/2 cup Erythritol – 1 1/2 tablespoons Cinnamon
In a small mixing bowl prepare the cinnamon swirl, simply whisk erythritol and cinnamon. Set aside.
In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), almond milk and vanilla
n a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
Pour the liquid ingredients onto the dry ingredients. Stir all the ingredients together with a baking spoon until it forms a consistent bread batter with no lumps.
Transfer roughly half the bread batter onto the loaf pan.
Add Cinnamon Swirl
Sprinkle half the reserved cinnamon/erythritol mixture.
Add rest of batter
Add the remaining batter and sprinkle the remaining cinnamon/erythritol mixture on top of the bread.
Place the loaf pan in the center of your oven and bake at 180°C (350°F) for 15 minutes. After 15 minutes decrease the temperature to 160°C (320°F).
Cool for 10 minutes in the loaf pan, then lift out the cinnamon bread from the pan.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 50 Minutes
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