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 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 tablespoons allulose
Instructions
- Preheat the oven to 180C/350F. Grease and line an 8 x 4 or 9 x 4-inch loaf pan and set aside.
- In a large mixing bowl, combine the almond flour, coconut flour, allulose, baking powder, salt, and cinnamon, and mix well. Add the butter, eggs, Greek yogurt, milk, and vanilla extract, and mix until incorporated. Do not overmix.
- 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
- Tips: See my recipe tips above for making the best cinnamon bread.
- Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Sodium: 190mg | Potassium: 29mg | Fiber: 4g | Vitamin A: 304IU | Calcium: 90mg | Iron: 1mg | NET CARBS: 2g