Keto Cinnamon Roll Bread
A delightful low-carb treat combining the flavors of gooey cinnamon swirls and fluffy bread, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups almond flour High-quality almond flour is best for texture.
- 1/4 cup coconut flour
- 1/4 cup erythritol Or sweetener of choice.
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon For the dough.
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Filling
- 1 tablespoon ground cinnamon For filling.
- 1/4 cup erythritol For filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan with cooking spray or line it with parchment paper.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. Stir well to combine.
- In a separate bowl, whisk together the eggs, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a dough forms.
- In a small bowl, mix 1 tablespoon of ground cinnamon with 1/4 cup erythritol for the filling. Set aside.
Assembly
- Spread half of the dough into the prepared loaf pan. Sprinkle half of the cinnamon-sweetener mixture over it.
- Add the rest of the dough on top, then finish with the remaining cinnamon mixture, swirling it gently with a knife to create a beautiful marbled effect.
Baking
- Place the loaf in the oven and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature!
Notes
Using high-quality ingredients will affect the final texture and flavor. Store leftovers in an airtight container in the refrigerator for up to a week. Reheat slices in the microwave or toaster as desired.