Cinnamon Swirl Low Carb Bread

I thought I would take a break from baking muffins and cupcakes using my egg, cream cheese and coconut flour cake base and bake a bread instead. I remembered I have a coconut flour and flax seed bread recipe which is very high in fiber and helps a lot with easy movement if you know what I mean. That recipe is also dairy free so it is good for those trying to avoid anything dairy or for vegetarians. The flax seed taste can sometimes be overpowering so I thought I would add cinnamon spice to tone it down. I think I put too much cinnamon on top though which make it looked like the top is burned but actually not. Overall, I like it and will bake this again but thought would make cinnamon layers in the bread.

Recipe for 2 small loaf bread pan but can be for 1 fully filed small loaf bread pan.

• 8 tbsp Coconut Flour

• 4 tbsp Flax seed meal (I make my own by grinding the seeds in my food processor)

• 1 tsp baking powder

• 4 pinches salt

• 4 large Egg

• 8 tbsp Coconut oil (melted)

• 4 tbsp Erythritol

• 1 tbsp Cinnamon

Mix the coconut flour, flax seed meal, salt and baking powder. Then add half of the erythritol. Add the eggs and coconut oil. Stir well until smooth. Add water if batter is stiff (should be easy to stir but not liquid). Pour in bread pan. In a separate bowl, combine remaining erythritol and cinnamon. Then place cinnamon mixture on top in swirls to make some marble effect. Bake at 350F for 25 minutes. Insert a toothpick. If it comes out clean, bread is cooked. Enjoy!

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