Description
A delicious and moist gluten-free cinnamon bread 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.
- Add these ingredients to a large mixing bowl: 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. Mix until a thick batter forms.
- Add the remaining sweetener to another bowl. Mix with the cinnamon.
- Pour half of the batter into the loaf pan. Add half of the cinnamon mixture on top. Then, add the other half of the batter. Top with the remaining cinnamon mixture and use a knife or a spoon to swirl the batter.
- Flatten the top and bake for 1 hour. Then, let it cool for 30-40 minutes. Enjoy!
Notes
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg