Keto Cinnamon Bread
This easy keto cinnamon bread recipe is low-carb, gluten-free, cafe style treat. Perfect for breakfast or a snack, this moist and sweet bread is made with simple ingredients.
Servings: 12 servings
Calories: 151kcal
Ingredients
- 1 ½ cups Almond Flour
- ½ cup Erythritol Sweetener (you can also use monk fruit or allulose)
- ¼ cup Coconut Flour
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter melted
- ½ cup Unsweetened Almond Milk
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Essence
- 3 large Eggs
- 3 teaspoons Cinnamon ground
Instructions
- Preheat your oven to 175C/350F. Prepare a 9x5in loaf tin by greasing and lining with parchment paper, set aside.
- In a large mixing bowl, add the almond flour, ⅓ cup of the erythritol (put the rest aside), coconut flour, and baking powder. Mix well.1 ½ cups Almond Flour, ½ cup Erythritol, ¼ cup Coconut Flour, 1 teaspoon Baking Powder
- Add the butter, almond milk, sour cream, vanilla essence and eggs. Mix to a thick batter.½ cup Unsalted Butter, ½ cup Unsweetened Almond Milk, ¼ cup Sour Cream, 1 teaspoon Vanilla Essence, 3 large Eggs
- In a small bowl mix together the remaining erythritol with the cinnamon.3 teaspoons Cinnamon
- Spoon half the batter into your prepared loaf tin and sprinkle over half the cinnamon mixture.
- Add the remaining batter, followed by the rest of the cinnamon mixture. Swirl together with a knife.
- Bake for 55 - 65 minutes, until the bread springs back when touched.
- Leave to cool in the tin for 10 minutes before turning out onto a cake rack to cool.
- Slice into 12 slices and serve.
Notes
STORING: Store your leftover Keto Cinnamon Bread in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 44mg | Potassium: 60mg | Fiber: 3g | Sugar: 1g | Vitamin A: 343IU | Calcium: 77mg | Iron: 1mg
