Ingredients

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Dry Ingredients

3¼ cups almond flour

½ cup erythritol (or other keto-friendly sweetener)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

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Wet Ingredients

4 large eggs

½ cup unsweetened almond milk

¼ cup melted coconut oil

1 teaspoon vanilla extract

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Cinnamon Swirl

2 tablespoons erythritol

1 tablespoon ground cinnamon

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Vanilla Glaze

½ cup powdered erythritol (or powdered monk fruit sweetener)

2 tablespoons heavy cream (or unsweetened almond milk for dairy-free)

½ teaspoon vanilla extract

Pinch of salt (optional, enhances flavor)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.

2. In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, beat the eggs. Add almond milk, melted coconut oil, and vanilla extract. Mix well.

4. Pour wet ingredients into dry ingredients. Stir until a smooth batter forms.

5. In a small bowl, mix the erythritol and cinnamon for the swirl.

6. Pour half the batter into the loaf pan. Sprinkle half the swirl mixture on top. Swirl gently with a knife or toothpick.

7. Add the remaining batter. Top with the rest of the swirl mixture and swirl again.

8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

10. For the glaze:

11. In a small bowl, whisk together the powdered sweetener, cream (or almond milk), vanilla, and salt until smooth.

12. If the glaze is too thick, add a few drops of liquid at a time until it reaches your desired consistency.

13. Drizzle over cooled cinnamon bread. Let it set for a few minutes before slicing.