By Carine

sweetashoney.co

KETO CINNAMON BREAD

4.79 - 386 votes

KETO

GLUTEN-FREE

2.5g

net carbs

– 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

INGREDIENTS

Prepare Swirl

In a small mixing bowl prepare the cinnamon swirl, simply whisk erythritol and cinnamon. Set aside.

1

Prepare Dough

In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), almond milk and vanilla

2

Mix flours

n a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.

3

Combine

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.

4

Transfer

5

Transfer roughly half the bread batter onto the loaf pan.

Add Cinnamon Swirl

6

Sprinkle half the reserved cinnamon/erythritol mixture.

Add rest of batter

7

Add the remaining batter and sprinkle the remaining cinnamon/erythritol mixture on top of the bread.

Bake

8

lace the loaf pan in the center of your oven and bake at 180°C (350°F), fan-forced mode if you can for 15 minutes. After 15 minutes decrease the temperature to 160°C (320°F) and cover the loaf pan with a loose piece of foil.

Cool down

9

Cool for 10 minutes in the loaf pan, then lift out the cinnamon bread from the pan using the hanging pieces of parchment paper.

NET CARBS FAT PROTEIN

2.5 grams

15.4 grams

5 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 16 Slices

Prep: 15 Minutes Cook: 50 Minutes

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