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Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, beat the eggs. Add in the unsweetened almond milk, melted coconut oil, and vanilla extract. Mix well.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until a smooth batter forms.
In a small bowl, mix together the erythritol and ground cinnamon for the cinnamon swirl.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture over the batter. Use a knife or a toothpick to gently swirl the cinnamon into the batter.
Pour the remaining batter over the first layer. Sprinkle the rest of the cinnamon swirl mixture on top and swirl it again.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the keto cinnamon bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.