Keto Cinnamon Bread
This keto cinnamon bread is so moist and tender, you won't believe it is low carb! Topped with a cinnamon crunch, it's a simple sweet bread made in one bowl!
Servings 12 servings
Calories 185kcal
Ingredients
- 1 1/2 cups almond flour blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice allulose or monk fruit sweetener
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon salt omit if using salted butter
- 1/2 cup butter softened and salted
- 3 large eggs
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the cinnamon crunch
- 1 tablespoon cinnamon
- 3 tablespoon granulated sweetener of choice
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add the rest of the ingredients and mix well, until fully incorporated.
- Transfer the batter into the loaf pan. Sprinkle the cinnamon and sweetener over the top. Bake the cinnamon bread for 45-50 minutes, until a skewer comes out clean and the topping is crunchy.
- Remove from the oven and let the loaf cool completely, before slicing.
Notes
TO STORE: Leftover cinnamon bread should be stored in the refrigerator in a sealed container or covered completely. This will keep well for up to 1 week.
TO FREEZE: Place slices of the cinnamon bread in a ziplock bag and store in the freezer for up to 6 months.
Nutrition
Serving: 1slice | Calories: 185kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Sodium: 190mg | Potassium: 29mg | Fiber: 4g | Vitamin A: 304IU | Calcium: 90mg | Iron: 1mg | NET CARBS: 2g