Cinnamon Breakfast Bread Loaf

Recipe By:

Lakanto

lakanto.com.au [1]

Prep Time:

10 minutes

Cook Time:

45 minutes

Serves:

Makes:

9-10 slices

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.

Ingredients

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

Method

Preheat the oven to 180C. Grease and line a loaf pan and set it aside for later use.
Make the cinnamon crunch by mixing the brown sweetener and cinnamon in a small bowl and set aside.
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.
Transfer the batter into the loaf pan and evenly sprinkle the cinnamon crunch over the top.
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.
After removing the bread from the oven, allow it to cool completely before slicing and serving.

Tips & Hints

To keep your delicious cinnamon bread fresh, simply store any leftovers in the refrigerator in a sealed container or cover it completely. This will help maintain its flavor and texture for up to one week.
To freeze the cinnamon bread, simply place slices in a zip lock bag and store in the freezer. It will stay fresh for up to 6 months.