2tablespoonsSwerve granulated sweetenerseparate from the above
pinchHimalayan pink salt?
Preheat your oven to 350 degrees Fahrenheit.
Spray a loaf pan with cooking spray and line with parchment paper. Use enough parchment so there's a few inches hanging off on the long side of the pan, so you can lift out the low carb cinnamon bread after baking.
In a large bowl, combine the almond and coconut flour, baking powder and 1/3 cup of Swerve.
Add the butter, coconut milk, sour cream, vanilla extract and eggs. Whisk until combined. The batter will be thick!
In a small bowl, combine the 2 tablespoons of Swerve and cinnamon.
Spoon half the batter into your prepared loaf pan and sprinkle half the cinnamon sugar mix on top.
Add the rest of the batter and top if off with the remaining cinnamon sugar.
With a dinner knife, swirl the cinnamon into the batter by gently dragging the knife in a wave or swirl pattern. Don't over swirl!
Bake in preheated oven for an hour.
Remove from oven and let the keto cinnamon bread cool for about 15 minutes before lifting the bread out gently using the parchment, and set on a cooling rack.
Let sit for another 10 - 15 minutes.
Cut into 12 slices and serve.
You can store this in an airtight container in the fridge for 3 days.?