Cinnamon Breakfast Bread Loaf

Start your day with a slice of keto-friendly Cinnamon Breakfast Bread Loaf, a delightful treat that’s both low-carb and full of flavour. This recipe combines the warm essence of cinnamon with the goodness of almond flour, making it the perfect choice for a satisfying breakfast or snack.

Recipe details

Ingredients

1. 1 1/2 cups almond flour
2. 1/4 cup coconut flour
3. 1/3 cup Lakanto Monkfruit Brown Sweetener
4. 1 tsp baking powder
5. 1 tbsp cinnamon
6. 1/4 tsp salt
7. 1/2 cup butter softened
8. 3 large eggs room temperature
9. 1/2 cup Greek yogurt (can use sour cream)
10. 1/4 cup milk of choice (we used almond)
11. 1 tsp vanilla extract
12. CINNAMON CRUNCH: 1 tbsp cinnamon, 3 tbsp Lakanto Monkfruit Brown Sweetener

Directions

Step 1

Preheat the oven to 180C. Grease and line a loaf pan and set it aside for later use.

Step 2

Make the cinnamon crunch by mixing the brown sweetener and cinnamon in a small bowl and set aside.

Step 3

In a spacious mixing bowl, combine the dry ingredients and mix them thoroughly. Gradually add the remaining ingredients and continue to mix until they are fully incorporated.

Step 4

Transfer the batter into the loaf pan and evenly sprinkle the cinnamon crunch over the top.

Step 5

Place the loaf pan in the oven and bake the cinnamon bread for 45 minutes, or until a skewer comes out clean and the topping is perfectly crunchy.

Step 6

After removing the bread from the oven, allow it to cool completely before slicing and serving.