Ingredients:

  • 2 ¼ cups Almond Flour (finely blanched)
  • ½ cup Low-Carb Granular Sweetener (Erythritol/Monk Fruit blend)
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Xanthan Gum
  • ¼ teaspoon Fine Sea Salt
  • 4 ounces Cream Cheese (full fat, softened)
  • ½ cup Unsalted Butter (melted, cooled slightly), plus 2 tablespoons for filling
  • 4 Large Eggs
  • 1 teaspoon Vanilla Extract, plus ¼ teaspoon for glaze
  • ¼ cup Heavy Cream (or almond milk), plus 1 tablespoon for glaze
  • ½ cup, packed Low-Carb Brown Sugar Substitute
  • 2 tablespoons Ground Cinnamon (freshly measured)
  • ¼ cup Low-Carb Powdered Sweetener (optional, for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the 9x5 inch loaf pan with parchment paper, ensuring an overhang on the long sides for easy lifting.
  2. In a large bowl, whisk together the almond flour, granular sweetener, baking powder, xanthan gum, and salt. Ensure the xanthan gum is evenly distributed.
  3. In a separate medium bowl, use an electric mixer to beat the softened cream cheese and the ½ cup of melted butter until smooth and lump-free.
  4. Beat in the 4 eggs one at a time, followed by 1 teaspoon of vanilla extract and the ¼ cup of heavy cream.
  5. Gently fold the wet mixture into the dry ingredients using a rubber spatula until just combined. Do not overmix; the batter will be thick.
  6. Mix the Filling: In a small bowl, combine the brown sugar substitute, 2 tablespoons of cinnamon, and the remaining 2 tablespoons of melted butter until a thick, paste-like consistency is formed.
  7. Spoon half of the loaf batter into the prepared pan and spread evenly. Dollop the cinnamon filling mixture evenly over this layer, spreading gently but leaving a 1 cm border around the edges.
  8. Top with the remaining loaf batter. Using a knife or skewer, gently push through the batter in a figure-eight or zig-zag pattern 4–5 times to create the swirl effect. Do not over-swirl.
  9. Bake the loaf in the preheated oven for 30 minutes. If the top is browning too quickly, loosely tent the pan with aluminium foil. Continue baking for another 25–30 minutes, or until a toothpick inserted into the center comes out clean (internal temperature should be around 205°F/96°C).
  10. Cool the loaf in the pan for 15 minutes. Use the parchment paper overhang to lift the loaf out and transfer it to a wire rack to cool completely (about 45 minutes) before slicing.
  11. Optional Glaze: Whisk together the powdered sweetener, 1 tablespoon of heavy cream, and ¼ teaspoon of vanilla until smooth. Drizzle the glaze over the completely cooled loaf and slice thickly.