KETO CINNAMON BREAD
– 5 Eggs – ½ cup Erythritol – ½ cup Coconut Oil – ¼ cup almond milk – 2 tsp Vanilla Extract – 2 cups Almond Flour – ¼ cup Coconut Flour – 1 tbsp Baking Powder CINNAMON SUGAR SWIRL – ½ cup Erythritol – 1 ½ tbsp 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.
In 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 with a baking spoon until it forms a consistent bread batter with no lumps.
Transfer roughly half the Keto Cinnamon Bread batter onto the loaf pan lined with parchment paper.
Add Cinnamon Swirl
Sprinkle half the reserved cinnamon/erythritol mixture on the first layer of Keto Cinnamon Bread batter.
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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