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!
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
* For an eggless option, make a cinnamon swirl bread.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.