Cinnamon Swirl Bread

One of the first recipes I tried with almond flour was Elana Amsterdam’s cinnamon bun muffins. They were so good and I couldn’t believe they were gluten free! I was instantly sold on using almond flour for low carb baking. This recipe is sort of inspired by those wonderful muffins. The flavor of this bread reminds me of french toast.  I really love any treats with cinnamon because not only is it delicious, but it also has many health benefits. Cinnamon can help lower LDL cholesterol, regulate blood sugar levels (beneficial for those with insulin-resistance), and relieve arthritis pain. You could use coconut flour instead of flaxseed meal. For a richer taste, you could use all melted butter in the topping instead of half butter and half water.

Cinnamon Swirl Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • For the base:
  • 1 cup blanched almond flour
  • 2 tablespoons flaxseed meal
  • 3 large eggs
  • 2 tablespoons light sour cream
  • 2 tablespoons grapeseed or canola oil
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • 2 tablespoons xylitol
  • 1/16 teaspoon nustevia
  • For the cinnamon topping:
  • 1½ tablespoons melted butter
  • 1½ tablespoons water
  • 1 tablespoon cinnamon
  • 1 tablespoon xylitol
  • 1/16 teaspoon nustevia
  1. Preheat oven to 350 degrees.
  2. Combine almond flour, flaxseed meal and baking soda in a medium bowl.
  3. In a large bowl, blend together oil, sour cream, eggs, vanilla, xylitol and nustevia.
  4. Blend dry ingredients into wet ingredients until combined.
  5. Pour into a well greased loaf pan.
  6. For the topping, mix all the ingredients together in a small bowl.
  7. Drop teaspoonfuls on top of the batter.
  8. Make swirls using the back of the teaspoon.
  9. Bake for 30-35 minutes, until toothpick insterted in the middle comes out clean.

Only 1 net carb per slice!

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  1. Looks pretty good! I’m not a big fan of almond flour but I’ll try it anyway!

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