Bread - Grain Free Cinnamon Raisin Swirl Bread recipes

Author: Winnie Woodley  

Gluten free and grain free cinnamon raisin swirl bread brings a childhood favorite back into your home if you have food allergies or are on a low carb diet! A delicious fall breakfast bread with buttery vanilla crumb and cinnamon sugar swirl.

Keto Raisin Bread

Keto Raisin Bread
This Keto Raisin Bread recipe is a real yeast bread with only 4g net carbs per slice. It's a low carb take on a classic comfort food.
Provided by: Emily Krill
Total time: 175 minutes
Cook time: 55 minutes
Prep time: 120 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 17
  • 1/2 cup unsweetened dried cranberries
  • 1/2 cup water
  • 1/4 cup Swerve Granular
  • 1 1/4 cups warm water (like bath water)
  • 1 1/2 tablespoons active dry yeast
  • 1 teaspoon sugar*
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons butter, melted
  • 1 cup vital wheat gluten
  • 1/2 cup coconut flour
  • 1/4 cup flaxseed meal
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup Swerve Brown
  • 2 tablespoons cinnamon
  • 3 tablespoons butter, melted
  • Serving Size: 1 slice
  • Calories: 200 calories
  • Fat: 12 grams
  • Carbohydrate: 9 grams
  • Fiber: 5 grams
  • Protein: 11 grams
How to cook:
  1. Step 1
  2. Add dried cranberries, water, and sweetener to a medium-sized microwave-safe bowl and microwave for 4 minutes. Give it a stir and then set aside to plump.
  3. Step
  4. 2. In a large bowl, sprinkle yeast over warm water (like bath water), then sprinkle the sugar over the yeast. Cover, and wait ten minutes for the yeast to ferment and become frothy/bubbly over the water and sugar.
  5. Step
  6. 3. Blend vital wheat gluten, almond flour, coconut flour, and flaxseed meal in a medium bowl.
  7. Step
  8. 4. Use a stand mixer with a paddle attachment or a wooden spoon to stir 1 1/2 cups of the flour mixture into the yeast mixture.
  9. Step
  10. 5. Stir for 1 minute.
  11. Step
  12. 6. Let stand for 10 minutes.
  13. Step
  14. 7. Mix the salt and baking powder into the flour mixture.
  15. Step
  16. 8. Stir the vinegar into the melted butter.
  17. Step
  18. 9. Stir the butter mixture into the dough until the liquid is absorbed.
  19. Step
  20. 10. Slowly mix in the remaining flour mixture. It will be very dry.
  21. Step
  22. 11. Add the cranberries and remaining liquid to the dough and use your hands to blend them into the dough.
  23. Step
  24. 12. Cover the dough and let it rest for 10 minutes.
  25. Step
  26. 13. Either use a stand mixer with a dough hook attachment or turn the dough out onto a lightly almond floured surface and knead by hand for 10 minutes. If the dough is too dry to hold together, then you can add a little more water until it is kneadable.
  27. Step
  28. 14. Grease a large bowl with butter. Form the dough into a ball and add it to the greased bowl. Flip it so that it is buttered on both sides. Cover the bowl with plastic wrap.
  29. Step
  30. 15. Move the oven racks to the middle and bottom positions. Put a casserole pan on the lower rack. Fill the pan with boiling water and add the bread dough to the middle rack of the oven. Quickly close the oven door. As long as you open and close the oven quickly, you can use this warm oven for both bread rises.
  31. Step
  32. 16. Allow to rise until it is about 1/4 larger (1-2 hours). This bread is not going to rise a whole lot. That's ok.
  33. Step
  34. 17. Roll the dough out into a rectangle that is 8 inches by 12 inches.
  35. Step
  36. 18. Mix together the filling of melted butter, brown sugar substitute, and cinnamon. Spread the mixture over the entire surface of the dough from edge to edge. Tightly roll the dough so that is 8 inches long by 4 inches wide. Place the dough into a greased 8 1/2 by 4 1/2 inch loaf pan, with the seam on the bottom.
  37. Step
  38. 19. Let rise for 40 minutes in the warm oven. It will only rise a small amount.
  39. Step
  40. 20. Preheat oven to 350 degrees F. Brush the top of the loaf with melted butter.
  41. Step
  42. 21. Bake for 50-55 minutes until nicely browned. Use an instant-read thermometer to check that the insides are between 190-200 degrees F. If it's not up to temp, then continue baking until it is.
  43. Step
  44. 22. Cool the bread in the pan for 10 minutes.
  45. Step
  46. 23. Slide the loaf out onto a wire drying rack and cool completely before cutting.
Notes: Keto Raisin Bread, Keto Raisin Bread. This recipe for Low Carb Cinnamon Raisin Bread is a real yeast bread with only 4g net carbs per slice.

Keto Cinnamon Swirl Bread 1.5 NET CARBS

This Keto Cinnamon Swirl Bread tastes like a low carb version of cinnamon raisin bread. It's
Duration: 3:53

Keto Cinnamon Walnut Bread

Keto Cinnamon Walnut Bread | A simple lowcarb sweet bread recipe with just a few ingredients Duration: 1:00

Grain Free Cinnamon Raisin Swirl Bread

Grain Free Cinnamon Raisin Swirl Bread
Gluten free and grain free cinnamon raisin swirl bread brings a childhood favorite back into your home if you have food allergies or are on a low carb diet!
Provided by: Nora (A Clean Bake)
Total time: 90 minutes
Cook time: 65 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 15
  • 4 large eggs
  • 1/4 cup neutral oil
  • 3/4 cup water
  • 1 teaspoon apple cider vinegar
  • 2 cups blanched almond flour
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour (starch)
  • 3 Tablespoons granulated monk fruit sweetener , or granulated stevia
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 Tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raisins
  • 1/4 cup coconut sugar
  • 1 Tablespoon cinnamon
  • Calories: 241 calories
  • Carbohydrate: 20 grams carbohydrates
  • Cholesterol: 62 milligrams cholesterol
  • Fat: 16 grams fat
  • Fiber: 3 grams fiber
  • Protein: 7 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 slice
  • Sodium: 281 milligrams sodium
  • Sugar: 10 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 13 grams unsaturated fat
How to cook:
  1. Preheat the oven to 350F. Spray or lightly grease an 8 1/2” loaf pan and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until risen and frothy. If you don’t have a stand mixer, you can complete this step using a hand mixer (fitted with the whisk beaters) and a large, sturdy bowl.
  3. Add the oil, water and apple cider vinegar and mix on low speed until just combined.
  4. In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, baking soda, cinnamon, baking powder and salt.
  5. Add the dry mixture to the wet mixture as carefully as possible without deflating the wet. The easiest way to do this is to detach the bowl from the mixer, tilt it slightly and use the side of the bowl to gently slide the dry mixture into the wet.
  6. Mix on low-medium speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is incorporated and mix again for a moment until the batter is uniform and no clumps remain.
  7. Fold in the raisins. Again, be gentle to avoid deflating the batter.
  8. In a small bowl, prepare the cinnamon sugar swirl by whisking together the remaining cinnamon and the coconut sugar.
  9. Pour half of the batter into the prepared loaf pan and use a spatula to gently spread into one even layer. Do not tap the pan on the counter to level it.
  10. Sprinkle the cinnamon-sugar blend evenly over the layer of batter, being careful to leave about a 1/4" border between the edge of the cinnamon-sugar layer and the sides of the pan.
  11. Top with the remaining batter, and gently spread it out into an even layer, completely covering the cinnamon sugar.
  12. Bake for 45-50 minutes until the top is firm and very slightly golden. Then, tent with a piece of foil, and bake another 10-15 minutes until a tester inserted into the center comes out clean.
  13. Cool in the pan for 10-20 minutes, then turn out onto a rack to cool for at least 10 more minutes before serving.
Notes: Paleo Cinnamon Raisin Bread, Instructions · Preheat oven to 350 degrees · In a large bowl, whisk together almond flour, potato starch, cinnamon, baking powder and baking soda.

Keto Cinnamon Bread

Keto Cinnamon Bread
A delicious fall breakfast bread with buttery vanilla crumb and cinnamon sugar swirl.
Provided by: Carine Claudepierre
Total time: 125 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 10
  • 5 Eggs (at room temperature)
  • 1/2 cup Erythritol (monk fruit, erythritol or xylitol)
  • 1/2 cup Coconut Oil (or melted butter)
  • 1/4 cup Unsweetened Almond Milk
  • 2 teaspoons Vanilla Extract
  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tablespoon Baking Powder
  • 1/2 cup Erythritol
  • 1 1/2 tablespoons Ground Cinnamon
  • Serving Size: 1 slice
  • Calories: 170.3 kcal
  • Carbohydrate: 5.2 g
  • Protein: 5 g
  • Fat: 15.4 g
  • Fiber: 2.7 g
  • Sugar: 0.8 g
  • Saturated Fat: 7.1 g
  • Cholesterol: 51.1 mg
  • Sodium: 108.2 mg
How to cook:
  1. Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
  2. In a small mixing bowl, prepare the cinnamon swirl, whisk erythritol, and cinnamon. Set aside.
  3. In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), almond milk, and vanilla. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and almond milk. Cold ingredients just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise, use melted butter to prevent this from happening. Set aside.
  4. In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
  5. Pour the liquid ingredients onto the dry ingredients.
  6. Stir all the ingredients with a baking spoon until it forms a consistent bread batter with no lumps. Combine for at least 1 minute to make sure the coconut flour fiber absorbs the moisture.
  7. Transfer roughly half the bread batter onto the loaf pan.
  8. Sprinkle half the reserved cinnamon/erythritol mixture, add the remaining batter and sprinkle the remaining cinnamon/erythritol mixture on top of the bread.
  9. Draw a knife through the batter and swirl to create a marble effect. See my picture in the post for tips.
  10. Place the loaf pan in the center of your oven and bake at 180°C (350°F). After 15 minutes, cover the loaf pan with a loose piece of foil. This will prevent the top from burning and will allow the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
  11. Cool for 10 minutes in the loaf pan, then lift out the cinnamon bread from the pan using the hanging pieces of parchment paper.
  12. Transfer to a cooling rack to cool completely. It is a thick bread loaf and it usually takes 3 hours to fully cool. Be patient!
  13. Storage
  14. Store your bread in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the bread crumb moist.
  15. Enjoy this bread as breakfast, teatime, plain, or with sugar-free chia seed jam.
  16. Freeze the bread slices in an airtight box, making sure the slices don't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
Notes: How To Make Tasty Cinnamon Raisin Low Carb Bread, Ingredients · 1 1/2 cups of warm water · Then add 1 tbsp of coconut sugar · 1 3/4 tsp of active dry yeast · 4 TBl of melted butter or coconut oil

Keto Cinnamon Swirl Bread

Keto Cinnamon Swirl Bread
This is the perfect low carb sweet bread! Enjoy it as a breakfast, snack or even dessert.
Provided by: Sabra - This Mom's Menu
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
  • 4 eggs (separated)
  • 1/4 tsp Cream of Tarter
  • 2 tbsp butter (melted)
  • 2 tbsp butter (softened)
  • 1 tsp vanilla
  • 3 oz cream cheese (softened)
  • Liquid Stevia To Taste (I used about 12 drops)
  • 1 tsp Baking Powder
  • 1 cup Almond Flour
  • 1 1/2 tsp Cinnamon (divided)
  • 1/4 cup Erythritol (I prefer confectioners)
  • Serving Size: 1 Slice
  • Calories: 161 kcal
  • Carbohydrate: 3 g
  • Protein: 5 g
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Cholesterol: 87 mg
  • Sodium: 93 mg
  • Fiber: 1 g
  • Sugar: 1 g
How to cook:
  1. Preheat the oven to 350 degrees F, and prepare a 9x5" loaf pan with non stick spray.
  2. Separate the eggs into 2 large bowls.
  3. Add the cream of tarter to the egg whites and beat with an electric mixer until soft peaks form. Set aside.
  4. Add softened butter, vanilla, cream cheese, and stevia to the egg yolks. Mix until well combined. Then add 1/2 tsp of cinnamon, baking powder and almond flour, stirring until well combined.
  5. In a small bowl, combine the melted butter, erythritol, and the remaining 1 tsp of cinnamon. Stir to combine and set aside.
  6. Fold the egg whites into the egg yolk mixture. This may take a few minutes as the egg yolk mixture may be fairly thick.
  7. Pour half of the egg mixture into the prepared loaf pan. Evenly top with the cinnamon and butter mixture. Then the remaining egg mixture, ensuring that the mixture has been spread to the edges of the pan.
  8. Using a butter knife, make swirls into the bread, keeping the knife vertical to prevent too much mixing between the layers.
  9. Bake for 30-40 minutes or until the top is golden.
Notes: Keto Cinnamon Bread, 2 cups finely milled almond flour, measured and sifted · 1/2 cup coconut flour · 8 ounces of full-fat cream cheese, softened · 4 eggs, room
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