Keto Cinnamon Swirl Bread
Indulge in the warm, comforting flavors of this Keto Cinnamon Swirl Bread, a low-carb twist on a classic favorite. Made with a blend of almond and coconut flours, this gluten-free loaf is delightfully moist, thanks to rich ingredients like creamy butter, softened cream cheese, and heavy cream. A ribbon of sweet cinnamon made with granular erythritol is swirled throughout, adding bursts of cozy spice in every bite. Perfect as a breakfast treat or an afternoon snack, this keto-friendly bread is not only easy to make in under an hour but also a guilt-free way to satisfy your cravings while staying on track with your low-carb goals. Whether toasted with a pat of butter or enjoyed on its own, this cinnamon-scented delight is sure to become a household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 0.5 cup Butter, melted
- 4 ounces Cream cheese, softened
- 0.75 cup Granular erythritol sweetener
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together until well mixed.
Step 3
In a separate bowl, beat together the melted butter, cream cheese, and 1/2 cup of erythritol until creamy and smooth.
Step 4
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing continuously until you obtain a thick batter.
Step 6
In a small bowl, mix the remaining erythritol (1/4 cup) with the ground cinnamon. Set aside.
Step 7
Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter.
Step 8
Dollop the remaining batter over the cinnamon layer, spreading gently. Top with the remaining cinnamon mixture.
Step 9
Use a knife to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
Step 10
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (980.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3206.3 |
| Total Fat 295.0g | 0% |
| Saturated Fat 125.7g | 0% |
| Cholesterol 1247.0mg | 0% |
| Sodium 2670.5mg | 0% |
| Total Carbohydrate 259.0g | 0% |
| Dietary Fiber 36.9g | 0% |
| Total Sugars 15.0g | |
| Protein 80.6g | 0% |
| Vitamin D 222.1IU | 0% |
| Calcium 746.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 648.9mg | 0% |
Source of Calories