Description
This Cinnamon Keto Eggnog Bread is a festive, low-carb holiday loaf packed with warm cinnamon, nutmeg, and creamy eggnog flavor. Gluten-free, keto-friendly, and perfect for cozy mornings or holiday dessert tables.
Ingredients
1 ½ cups almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
½ teaspoon ground nutmeg
1 tablespoon ground cinnamon (divided)
4 large eggs
⅓ cup melted butter or coconut oil
½ cup keto eggnog
1 teaspoon vanilla extract
½ cup erythritol or monk fruit sweetener
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a loaf pan.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, nutmeg, and half the cinnamon.
3. In a large bowl, whisk eggs, melted butter, keto eggnog, vanilla, and sweetener until smooth.
4. Add dry ingredients to wet, stir until fully combined, and let rest 2–3 minutes.
5. Pour half the batter into the loaf pan. Sprinkle remaining cinnamon over the top. Add the rest of the batter and swirl gently with a knife.
6. Bake 40–50 minutes, or until a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to a wire rack.
8. (Optional) Drizzle with a glaze made from powdered erythritol and a splash of eggnog. Add sliced almonds if desired.
Notes
For best swirl effect, don’t overmix the cinnamon layer after adding it.
Let the bread cool completely before slicing to avoid crumbling.
Store in the fridge for up to 7 days or freeze slices individually for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 135mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg