If you’re looking for the ultimate guilt free, gluten free, low carb treat, then look no further than this cinnamon swirl almond bread recipe!
The walnuts on top add a nice little crunch while the swirl in the center is full of cinnamon-y deliciousness. Slice and toast it on up just like regular low carb bread — then smoother it in cream cheese or butter. A delicious midday snack, after dinner treat, or breakfast with your morning coffee.
This almond bread recipe is a winner, and whether you eat carbs or not, you’re gonna love it!
- 2 1/2 Cups Almond Flour
- 4 Tablespoons Psyllium Husk
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Cinnamon + 2 Teaspoons
- 1/2 Cup Erythritol
- 1/2 Cup Hot Water
- 4 Eggs
- 1/4 Cup Melted Coconut Oil
- 1/4 Cup Chopped Walnuts
Preheat oven to 375 F.
Mix almond flour, psyllium husk, baking powder, salt, 1 tablespoon cinnamon, and erythritol together in a large bowl.
Add hot water. Using a rubber spatula, stir until fully incorporated.
Add eggs and coconut oil and stir to combine.
Pour half the batter into a 8″ greased bread pan.
Sprinkle remaining 2 teaspoons of cinnamon over the top.
Pour the rest of the batter into the pan.
Using a knife, swirl the batter around to create a pattern with the cinnamon.
Sprinkle chopped walnuts on top of bread.
Place in the oven and bake for 40 minutes. You’ll know the bread is done if you place a knife in the center and it comes out clean.
- If you’d like to cut some carbs, try using less erythritol. You can also leave out the nuts!
- Certain brands of psyllium husk can turn breads blue-ish purple — I use NOW psyllium husk and don’t have this problem!
Sweet Cinnamon Butter (Sugar-Free, Low-Carb)
- 4tablespoons salted butter
- 1/2teaspoon powdered cinnamon
- 12-15drops liquid stevia
If butter has been refrigerated, take out of fridge and chop into pieces.
Allow butter to soften to room temperature.
Mix in cinnamon and stevia. Serve immediately or place in a covered container in the fridge for up to 1 week.
Nutrition Facts (per serving, one batch makes four servings): 101 calories, 11 g total fat, 0 g total carbs, 0 g protein
I really want to try this recipe. However I have a lot more coconut flour than almond flour. And I want to know if anyone can tell me how much coconut flour to substitute for 2 1/2 cups of almond flour? Also do I need to add any additional ingredients to make this work? Any help is appreciated!! Thank you