Keto Cinnamon Bread

Instructions:

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray or butter.
2. In a mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract until well-combined.
4. Add the dry ingredients to the wet ingredients, and stir until the batter is smooth and well-combined.
5. In a small mixing bowl, mix together the ground cinnamon and granulated erythritol for the cinnamon swirl.
6. Pour half of the batter into the prepared loaf pan, and sprinkle half of the cinnamon swirl mixture on top. Repeat with the remaining batter and cinnamon swirl mixture.
7. Use a knife to swirl the cinnamon mixture into the batter, creating a marbled effect.
8. Bake the cinnamon bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve your keto cinnamon bread, and enjoy!

This recipe will make one loaf of cinnamon bread that serves 10-12 people. It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.