If you’re looking for the ultimate guilt free, gluten free, low carb treat, then look no further than this cinnamon swirl almond bread recipe!

The walnuts on top add a nice little crunch while the swirl in the center is full of cinnamon-y deliciousness. Slice and toast it on up just like regular low carb bread — then smoother it in cream cheese or butter. A delicious midday snack, after dinner treat, or breakfast with your morning coffee.

This almond bread recipe is a winner, and whether you eat carbs or not, you’re gonna love it!



  • 2 1/2 Cups Almond Flour
  • 4 Tablespoons Psyllium Husk
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Cinnamon + 2 Teaspoons
  • 1/2 Cup Erythritol
  • 1/2 Cup Hot Water
  • 4 Eggs
  • 1/4 Cup Melted Coconut Oil
  • 1/4 Cup Chopped Walnuts


  1. Preheat oven to 375 F.
  2. Mix almond flour, psyllium husk, baking powder, salt, 1 tablespoon cinnamon, and erythritol together in a large bowl.
  3. Add hot water. Using a rubber spatula, stir until fully incorporated.
  4. Add eggs and coconut oil and stir to combine.
  5. Pour half the batter into a 8″ greased bread pan.
  6. Sprinkle remaining 2 teaspoons of cinnamon over the top.
  7. Pour the rest of the batter into the pan.
  8. Using a knife, swirl the batter around to create a pattern with the cinnamon.
  9. Sprinkle chopped walnuts on top of bread.
  10. Place in the oven and bake for 40 minutes. You’ll know the bread is done if you place a knife in the center and it comes out clean.


  • If you’d like to cut some carbs, try using less erythritol. You can also leave out the nuts!
  • Certain brands of psyllium husk can turn breads blue-ish purple — I use NOW psyllium husk and don’t have this problem!

Nutrition Facts:

Cinnamon Swirl Almond Bread
Amount Per Serving
Calories 166Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 40mg13%
Sodium 88mg4%
Potassium 48mg1%
Total Carbohydrates 7g2%
Dietary Fiber 4g16%
Sugars 0g
Protein 5g10%
Vitamin A1.2%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Cinnamon Butter (Sugar-Free, Low-Carb)

An incredibly simple and quick three-ingredient cinnamon butter recipe made with stevia and ZERO carbs! Low-carb, keto-friendly, sugar-free, gluten-free, grain-free.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
0minutes 5minutes


  • 4tablespoons salted butter
  • 1/2teaspoon powdered cinnamon
  • 12-15drops liquid stevia


  1. If butter has been refrigerated, take out of fridge and chop into pieces.
  2. Allow butter to soften to room temperature.
  3. Mix in cinnamon and stevia. Serve immediately or place in a covered container in the fridge for up to 1 week.
Recipe Notes

Nutrition Facts (per serving, one batch makes four servings): 101 calories, 11 g total fat, 0 g total carbs, 0 g protein

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    • Yes I’m wondering the same thing. I already made this and had some and then I’m sitting here thinking, “oh wait… I need to log this, did I cut up the right amount for this?” I don’t want to count everything 🙁

  • Yes, how many servings is this? And it says buttery loaf yet there’s no butter in the recipe. Is this correct?

  • I’ve made this recipe twice now. I really like the flavour but there doesn’t seem to be enough liquid in the recipe. A anyone else have this issue? The batter is extremely crumbly. Hardly possible to swirl anything through it. I just added twice as much water but it still same super doughy consistency. This time I also tried to beat the egg whites separately (quite the trick to incorporate in such a doughy batter) but want to see if it makes the bread a bit fluffier as it’s very dense.

    • I just put mine in the oven and I agree, there is no pouring this. I did figure out that if I used wet hands I could get layers, but there is no way to swirl this. Anyone else, besides Akke and I, with this problem?

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