Keto Cinnamon Bread (Print version)
A tender low-carb cinnamon loaf made with almond flour, eggs, butter, sour cream, and a warm cinnamon swirl.
# Ingredients:
For the bread
01 -
2 cups (200 g) blanched almond flour, spooned and leveled
02 -
2 tablespoons (14 g) coconut flour
03 -
1/2 cup (96 g) granular keto sweetener
04 -
2 teaspoons baking powder
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon fine salt
07 -
4 large eggs, room temperature
08 -
1/3 cup (80 g) full-fat sour cream
09 -
1/4 cup (56 g) unsalted butter, melted and cooled slightly
10 -
2 teaspoons vanilla extract
For the cinnamon swirl
11 -
2 tablespoons granular keto sweetener
12 -
1 tablespoon ground cinnamon
13 -
1 tablespoon unsalted butter, melted
# Instructions:
01 -
Heat the oven to 350°F. Line a 9x5-inch metal loaf pan with parchment, leaving overhang on two sides.
02 -
In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt until evenly combined and free of lumps.
03 -
Add eggs, sour cream, melted butter, and vanilla. Stir until the batter is thick, smooth, and evenly moistened.
04 -
In a small bowl, stir together the swirl sweetener, cinnamon, and melted butter until sandy and damp.
05 -
Spread half the batter in the pan. Sprinkle the cinnamon mixture over it, cover with the remaining batter, and drag a knife through once or twice to make a loose swirl.
06 -
Bake for 40-48 minutes, until the top is golden, the center feels set, and a toothpick comes out with moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
07 -
Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 45 minutes before slicing.
# Good to know:
01 -
Let the loaf cool fully for the cleanest slices.
02 -
Store refrigerated for up to 5 days or freeze slices for up to 2 months.