Description
This Cinnamon Almond Flour Bread Recipe is a versatile low carb, gluten free, dairy free bread recipe that’s simple to make and subtly sweet. Serve it on its own or with your favorite toppings for a wholesome breakfast or snack!
Ingredients
Units
Scale
- 1 3/4 – 2 cups (205 grams) -fine blanched almond flour
- 2 Tablespoons (15–16 grams) coconut flour, whisked or sifted
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup ground flaxseed
- 1 Tablespoon cinnamon, divided
- 5 large eggs and 1 egg white, room temp and whisked
- 1 1/2 teaspoons apple cider vinegar or lemon juice
- 2 Tablespoons maple syrup or honey
- 3 Tablespoons melted coconut oil or clarified butter, divided
- Optional Topping: Chia seeds sprinkled on top before baking
Instructions
- Preheat oven to 350 degrees F. Grease an 8×4-inch bread pan, and place a piece of parchment paper on the bottom.
- In a large mixing bowl, whisk together the almond flour, coconut flour, salt, baking soda, and ground flaxseed. Add ½ Tablespoon cinnamon, and whisk again, removing any clumps in the flour mixture.
- In a medium-sized mixing bowl, whisk together the eggs and egg white. Stir in the apple cider vinegar, maple syrup, and 2 Tablespoons coconut oil.
- Working in batches, gently mix the wet ingredients into the dry ingredients. Pour batter into the greased loaf pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the center is not set, cover with aluminum foil, rotate pan, and bake for an additional 5-10 minutes.
- Remove the bread from the oven and set aside while preparing the cinnamon glaze.
- Whisk together the other 1 Tablespoon of melted butter (or oil) with 1/2 Tablespoon of cinnamon. Brush on top of the bread while warm.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- Baking Tips – If baking at a higher altitude, the bread may need to bake an additional 5 minutes.
- Storage Tips – For storage, it’s best to keep wrapped in aluminum foil or a sealable bag in the fridge for up to 1 week. The bread freezes well for an easy meal prep option.
- Recipe adapted from one of our favorite blogs, Elana’s Pantry.
- Prep Time: 10 minutes
- Cook Time: 30-50 minutes
- Category: Side Dish, Bread
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 221
- Sugar: 3.7 g
- Sodium: 315.2 g
- Fat: 15.4 g
- Saturated Fat: 4.3 g
- Carbohydrates: 10.7 g
- Fiber: 3.1 g
- Protein: 9.3 g
- Cholesterol: 103.3 mg