Description
A delightful gluten-free cinnamon bread made with almond and coconut flour, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups Fine Almond Flour
- 1/2 cup Butter, melted
- 1/2 cup Granular Sugar / Erythritol Sweetener
- 1/4 cup Coconut Flour
- 3 Eggs
- 1/4 cup Sour Cream
- 1/2 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 3 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large mixing bowl, combine the almond flour, 1/3 cup of erythritol (set the remaining aside), baking powder, and coconut flour. Mix really well.
- Add the almond milk, melted butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix until a thick batter forms.
- In another bowl, mix the remaining sweetener with the cinnamon.
- Pour half of the batter into the loaf pan. Sprinkle half of the cinnamon mixture on top. Add the other half of the batter and then top it with the remaining cinnamon mixture. Use a knife or spoon to swirl the batter gently.
- Flatten the top and bake for 60 minutes.
- Let it cool for 30-40 minutes. Enjoy your delicious bread!
Notes
Serve warm with butter or as is. Pairs well with coffee or tea. Can add sliced bananas or honey for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg