Keto Amish Cinnamon Bread

Keto Amish Cinnamon Bread Recipe

Servings: 10–12 slices

Net Carbs: ~3–4g per slice (depending on your sweetener)

Ingredients:

For the Bread:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup butter (softened)
• 1/2 cup erythritol or monk fruit sweetener (or your preferred keto-friendly sweetener)
• 4 large eggs
• 1/2 cup unsweetened almond milk (or any low-carb milk alternative)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional, for a slight hint of spice)

For the Cinnamon Swirl:

• 2 tbsp butter (melted)
• 1/4 cup erythritol or monk fruit sweetener
• 2 tbsp cinnamon

For the Glaze (Optional):

• 2 tbsp powdered erythritol
• 1 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan (8×4 inches) or line it with parchment paper.
2. Prepare the bread batter:
   In a large bowl, beat the softened butter and sweetener together until creamy and smooth. Add the eggs, almond milk, and vanilla extract, and beat until well combined. In another bowl, whisk together the almond flour, coconut flour, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix until a thick batter forms.
3. Make the cinnamon swirl:
   In a small bowl, mix together the melted butter, sweetener, and cinnamon until well combined.
4. Assemble the bread:
   Pour half of the bread batter into the prepared loaf pan. Drizzle half of the cinnamon swirl mixture over the batter and use a knife or skewer to gently swirl the cinnamon mixture through the batter. Add the remaining batter on top, then drizzle with the rest of the cinnamon swirl and swirl again with a knife.
5. Bake the bread:
   Place the loaf pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown on top.
6. Cool and glaze:
   Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If you’re using the glaze, whisk together the powdered erythritol, almond milk, and vanilla extract, then drizzle over the cooled bread.
7. Serve and enjoy!
   Slice the bread once it has cooled. It’s perfect with a cup of coffee or tea for breakfast or as a keto-friendly dessert.