Keto Cinnamon Bread

Name: Keto Cinnamon Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 14 serving
Ingredients: 5 eggs; ½ cup granulated sweetener; ½ cup butter; ⅓ cup almond milk; 2 teaspoon vanilla extract; 2 ¼ cup almond flour; ¼ cup coconut flour; ⅓ cup whey protein powder; 2 teaspoon baking powder; ¼ cup granulated sweetener; 1 tablespoon cinnamon

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
14
Calories
199 kcal
Course
Dessert, Breakfast
Cuisine
British

Keto Cinnamon Bread

Raiden Walker

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Looking for a special breakfast or afternoon treat? This sweet bread recipe with a sugar free cinnamon swirl is just the ticket! Fluffy and light yet moist, it is a perfect match for your morning coffee or afternoon cup of tea. Only 10 minutes prep, keto and gluten free!

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Ingredients

Servings

5 eggs large
½ cup granulated sweetener 100g
½ cup butter 114g, melted
⅓ cup almond milk 80 ml, unsweetened
2 teaspoon vanilla extract
2 ¼ cup almond flour 225g, ***see notes
¼ cup coconut flour 30g
⅓ cup whey protein powder 33g, unflavoured
2 teaspoon baking powder

Cinnamon Swirl

¼ cup granulated sweetener 50g
1 tablespoon cinnamon

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Instructions

Preheat the oven to 180 Celsius / 350 Fahrenheit and line a loaf pan with parchment paper. I used a full size silicone loaf pan (9x5 inch).
Beat the eggs until frothy and pale. They should double in size. This takes about 2 minutes. Add the granulated sweetener ( I used brown Lakanto) and continue beating for a further 1 minute.
Next, add the melted butter, vanilla extract and almond milk and mix until well combined.
In a separate bowl, mix the dry ingredients - almond flour, coconut flour, unflavoured whey protein powder and baking powder. Add the dry to the wet ingredients and blend until combined.
Now stir together the granulated sweetener and cinnamon for the filling.
Fill half the batter into the loaf pan and scatter the cinnamon mix onto the top. Then add the rest of the batter over the cinnamon layer. Gently bounce the loaf pan onto the counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, creating the marble effect. Pound the pan gently on the counter again and then bake for 50-55 minutes or until a skewer inserted comes out clean.
Check the bread after 40 minutes. If it is already browned sufficiently, loosely place a piece of aluminium foil over the top to stop it from burning.
Let cool completely before cutting.

Notes

2g net carbs per slice. Makes 14 slices.
***I used ground almonds, which is equivalent to regular almond flour in the US. If you're using extra fine almond flour, reduce the amount of flour to 2 cups / 200g.
Option to add a sugar free drizzle: Mix powdered sweetener with water or cream until smooth, then drizzle onto the bread.
Store in an airtight container for about 4 days (fridge up to 6 days) or freeze for up to 6 months.