Low-Carb Cinnamon Bread
Tis’ the season for baking. Many people have trouble eating a healthy breakfast full of enough protein and healthy fats, are in a rush to get out the door and end up stopping at their local coffee shop for a cup of joe and a slice of breakfast cakes. If eating steak & eggs is not your thing, try baking one of my low-carb breakfast breads that will last you at least 5 mornings. My Low-Carb Cinnamon Bread is made with only coconut flour, giving you a delicious, grain-free option full of healthy fats. The sweetness comes from sugar substitutes, such as monk fruit, stevia or erythritol so you can enjoy this slice of heaven with no blood sugar spikes. The goal for us all is to keep our blood glucose levels stable, stay insulin sensitive and feel satiated and nourished in the morning so we can set ourselves up for a successful day mentally, physically and emotionally.
Makes 1 loaf
Ingredients
3/4 c. coconut flour
1 t. baking powder
1/2 c. granular stevia, mink fruit or erythritol
6 eggs
1/2 c. plain yogurt (goat, sheep, organic bovine, almond or coconut based)
1/2 c. butter, melted (coconut oil will work too)
1/4 t. sea salt
1/4 c. chopped pecans or walnuts (optional)
Cinnamon Sugar:
2 T. cinnamon
1/4 c. granular monk fruit, stevia, erythritol
Directions
Preheat the oven to 325.
Mix all dry ingredients together and set aside.
In a stand-up mixer, or hand-held mixer, mix eggs and sugar together.
Add yogurt and melted butter and blend well.
Add dry mixture and blend well.
Pour 1/2 of the batter into a parchment paper lined stone loaf pan for best results.
Sprinkle 1/2 the cinnamon mixture all over the batter.
Sprinkle the chopped nuts over the cinnamon mixture.
Using a knife, swirl the cinnamon-nut mixture into the batter.
Spread the remaining batter on top and spread the remaining cinnamon mixture all over the top.
Bake 50-60 minutes, or until a toothpick comes out clean.
Store in a glass container in the fridge.
Do you love breakfast bread recipes? Check out my other low-carb recipes.