KETO CINNAMON BREAD

2.5g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

DID YOU KNOW?

Cinnamon

has been used from Antiquity. As early as 2000BC, people in Egypt were using it.

INGREDIENTS

5 Eggs

1/2 cup Erythritol

1/4 cup Unsweetened almond milk

1/2 cup Coconut oil

2 teaspoons Vanilla Extract

2 cups Almond Flour

1 tablespoon Baking Powder

1/4 cup Coconut Flour

1/2 cup Erythritol

1 1/2 tablespoons Cinnamon

FOR THE SWIRL

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.

Enjoy!

10

Net Carbs: 2.5 grams Fat: 15.4 grams Protein: 5 grams 1 Serving = 1 Cookie - 16 slices per loaf

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