Description

A warm, low-carb cinnamon donut-inspired bread made with almond and coconut flour—soft, moist, and perfectly spiced, with just 2g net carbs per slice.

Ingredients

1 1/4 cups almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/3 cup brown erythritol

1 teaspoon ground cinnamon

1/4 cup butter, melted

3 large eggs

1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a small bowl, mix brown erythritol and cinnamon powder; set aside as the swirl mixture.
In a large bowl, whisk together eggs, melted butter, and vanilla extract until smooth.
Gradually add almond flour, coconut flour, and baking powder; mix until just combined.
Gently fold in the cinnamon sugar mixture to create a swirl effect.
Pour batter into prepared loaf pan and sprinkle extra cinnamon sugar on top if desired.
Bake for 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool before slicing and serving.

Notes

Add chopped nuts like pecans or walnuts for crunch.

Top with cream cheese glaze for a dessert-like version.

Add nutmeg or clove for extra spice.

Bake in a muffin tin (18–20 minutes) for portioned servings.

Mix in keto chocolate chips for a sweet twist.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 1g
Sodium: 120mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg