Quick Keto Coconut Flour Cinnamon Bread

Quick Keto Coconut Flour Cinnamon Bread

Quick Keto Coconut Flour Cinnamon Bread (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make quick keto coconut flour cinnamon bread
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Course: Breakfast, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 16 half inch thick slices

Ingredients

Cinnamon Sweetener

  • 48 grams golden monkfruit sweetener or brown sweetener of choice (1/4 cup) adjust to taste
  • 8 grams ground cinnamon (1 TBS) adjust to taste

Cinnamon Bread

  • 112 grams coconut flour (1 cup)
  • 48 grams monkfruit sweetener or granulated sweetener of choice (1/4 cup) adjust to taste
  • 14 grams baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 3 large eggs, room temperature
  • 168 grams oil of choice (3/4 cup)
  • 6 oz plain yogurt or sour cream, room temperature

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment paper. Allow paper to hang over the edges to use as handles once the bread is baked. Set aside
  • Place cinnamon sugar ingredients in a small bowl and stir to fully combine. Set aside
  • In a large mixing bowl sift or whisk the bread's dry ingredients together until there are no lumps in the dry ingredients
  • Add the eggs and stir until all the dry ingredients are moist. Add the oil and stir until smooth. Add the yogurt and stir until fully combined and smooth. Fold in the cinnamon sweetener. If desired set some aside to sprinkle over the top of the bread before baking
  • Form dough into a ball and massage for 1 minute to be sure of the texture. The dough should be moist but not sticky
  • Place dough in prepared loaf pan. Press dough out evenly throughout the loaf pan. If desired sprinkle with more cinnamon sweetener.
  • Place in the preheated oven and bake at 350 degrees for 40-45 minutes or until a tester comes out clean
  • Remove from the oven. Allow to cool in the pan at least 30 minutes or until firm. Once firm use paper "handles" and lift bread out of the loaf pan. Transfer bread to a wire rack and cool completely before slicing
  • Once cooled slice and serve or store leftovers in an airtight container in the refrigerator up to 1 week


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