Soft, tender, and lightly spiced, this Low-Carb Raisin Cinnamon Breakfast Bread delivers all the warm, cozy comfort of classic bakery bread! Made with almond flour and zero-calorie sweetener, this quick bread lets you enjoy a thick slice alongside your morning coffee while keeping your carb intake low and manageable.
Why You’ll Love This Recipe
Flourless & Grain-Free: Uses wholesome almond flour instead of refined wheat flour for a tender, moist crumb.
Warm Spiced Flavor: Perfectly balanced with ground cinnamon and sweet, juicy raisins or sugar-free dried fruit.
Easy One-Bowl Prep: Simple mix, pour, and bake process with basic pantry ingredients.
Essential Kitchen Equipment
Standard 8×4-Inch Loaf Pan & Parchment Paper: Prevents sticking and makes lifting the warm loaf out effortless.
Mixing Bowl & Whisk: For blending the wet and dry ingredients into a smooth batter.
Ingredients
Base Ingredients:
2 cups Super-fine blanched almond flour
1/3 cup Granulated erythritol or monk fruit sweetener
1 tbsp Ground cinnamon
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
3 large Eggs, room temperature
1/3 cup Unsalted butter, melted (or coconut oil)
1/4 cup Unsweetened almond milk
1 tsp Pure vanilla extract
1/2 cup Raisins (or sugar-free dried cranberries / dark chocolate chips for a lower-carb option)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease it thoroughly with cooking spray.
2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, sweetener, ground cinnamon, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, unsweetened almond milk, and vanilla extract until uniform.
4. Mix Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms. Gently fold in most of the raisins, reserving a small handful for topping.
5. Transfer & Top: Pour the batter into your prepared loaf pan and smooth out the top. Press the reserved raisins lightly into the top surface of the loaf.
6. Bake to Golden: Bake at 350°F (175°C) for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (If the top browns too quickly after 25 minutes, tent the loaf loosely with aluminum foil).
7. Cool & Slice: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing into 10 thick slices.
Chef’s Tips
Prevent Sinking Fruit: Toss the raisins in 1 teaspoon of almond flour before folding them into the batter so they stay evenly distributed throughout the loaf instead of sinking to the bottom!
Ultra Low-Carb Swap: While traditional raisins add natural carbs, swapping them for chopped sugar-free dark chocolate chips or pecans reduces the net carb count even further!
Nutritional Breakdown (Per Slice / Yields 10 Slices)
Servings: 10 slices
Calories: ~185 kcal
Protein: 6g
Net Carbs: 7g
Fat: 15g
Frequently Asked Questions (FAQ)
How should I store leftover almond flour bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Slices can also be frozen for up to 2 months—just pop a frozen slice straight into the toaster for a quick warm breakfast!