Ingredients

The following ingredients have 12 Servings
  • 1 ½ cups Almond Flour
  • ½ cup Swerve
  • ¼ cup Coconut Flour
  • 1 teaspoon Baking Powder
  • ½ cup Unsalted Butter (melted)
  • ½ cup Unsweetened Almond Milk
  • ¼ cup Sour Cream
  • 1 teaspoon Vanilla Essence
  • 3 large Eggs
  • 3 teaspoons Cinnamon (ground)

Instruction

  • Preheat your oven to 175C/350F. Prepare a 9x5in loaf tin by greasing and lining with parchment paper, set aside.
  • In a large mixing bowl, add the almond flour, ⅓ cup of the Swerve, coconut flour and baking powder. Mix well.
  • Add the butter, almond milk, sour cream, vanilla essence and eggs. Mix to a thick batter.
  • In a small bowl mix together the remaining Swerve with the cinnamon.
  • Spoon half the batter into your prepared loaf tin and sprinkle over half the cinnamon mixture.
  • Add the remaining batter, followed by the rest of the cinnamon mixture. Swirl together with a knife.
  • Bake for 55 - 65 minutes, until the bread springs back when touched.
  • Leave to cool in the tin for 10 minutes before turning out onto a cake rack to cool.
  • Slice into 12 slices and serve.