This low carb cinnamon bread with raisins is the perfect addition to your bacon and eggs! It’s sweet, spicy, and fragrant just like the real thing. The raisins are chopped small to ensure the most flavor for the least amount of carbs. While you can leave them out, the raisins add less than 1 full net carb to the recipe. You might as well add them and enjoy the flavor!
For this recipe you’ll need: egg white, coconut flour, almond flour, flaxmeal, sugar free sweetener, ground cinnamon, baking powder, butter, raisins
If you are in a hurry click here to go straight to the low carb cinnamon bread recipe.
I don’t really love foods that are high in protein. I’ll eat meat because I need the nutrients it supplies me but I spent years being a vegetarian and I prefer fruit, vegetables, and grains to animal products. I’d much rather have toast or oatmeal (or donuts!) for breakfast and forgo the eggs. Give me a salad over a steak any day of the week.
So, it’s been a goal for me to create low carb copies of the foods I love. Like turning cinnamon raisin bread into low carb cinnamon bread with raisins.
I think this bread is best sliced and toasted. Coconut flour can give baked goods a dry texture in your mouth and toasting this low carb bread helps with that a lot. Plus toasting cinnamon bread always gives it more flavor!
Pretty Little Things
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Coconut flour, flaxseed meal, and almond flour stand in for wheat flour in this recipe.
Cinnamon Raisin Bread Nutritional Info
Low Carb Cinnamon Bread Recipe
Here’s that low carb cinnamon bread with raisins. If you decide to leave the raisins out it will have 3.6 net carbs rather than 4.3 net carbs.
Low Carb Cinnamon Bread
Ingredients
- 1 egg white
- 1 tablespoon Coconut Flour
- 1 tablespoon flaxmeal
- 1 tablespoon Almond Flour
- 1/2 teaspoon Swerve or other sugar free sweetener cup for cup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 2 tablespoons melted butter
- 1/2 teaspoon finely chopped raisins optional
Instructions
- Grease a coffee mug - tall and narrow is best.
- Mix the coconut flour, flax, almond flour, sweetener, cinnamon, and baking powder together.
- Set aside.
- Whisk the egg white until foamy.
- Add the coconut flour mixture and butter.
- Stir until smooth.
- Quickly stir in the chopped raisins if you're using them.
- Spoon into a greased coffee mug.
- Microwave for 1 to 2 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool for a few minutes.
- Slice into 4 slices.
- Toast the slices and spread with butter or cream cheese.
Notes
If you liked this low carb cinnamon raisin bread recipe you may also like…
Click on the image to see the recipe. From left to right: low carb sandwich bread, low carb Kalamata olive bread, low carb fluffy French toast.
And these similar low carb recipes from some of my favorite bloggers…
2 Minute Low Carb English Muffin Sugar Free Mom
Low Carb Chocolate Chip Zucchini Bread All Day I Dream About Food
27 Responses to “Low Carb Cinnamon Bread with Raisins”
Allie R. Taylor
I’d absolutely love a slice or two of this raisin bread toasted w/butter. Perfection. I can already smell it….
Marye
So good. 🙂
beth meysembourg
What is the serving size and is this nutritional information correct ?
Marye
The serving is the entire recipe (basically a bread in a mug) and yes the information is correct.
Ana
Hi! I don’t have flaxmeal. What can I use instead? Thanks!
Marye
You can just add more almond flour but the carbs may change.
Alice
Can you use a whole egg instead of just the egg white? Or does it affect how the bread turns out?
Marye
It changed the flavor and texture of the bread if you use the whole egg.
Sue
I just made this. Is it suppose to rise ? Also it came out extremely dry. Am I missing something ?
Marye
It does rise like a quick bread. It’s not more dry than other low carb quick breads but it’s not like a high carb quick bread either.
Darl
Can you use a whole egg?
Marye
No. The flavor becomes too “eggy”
Marcelle
I don’t know what I am missing but I plugged the ingredients into the recipe calculator on SparkPeople and everything came out pretty much the same EXCEPT the sodium was twice as high because you did not specify unsalted butter. But the carbs came out much different… 13.2 total carbs. Fiber was the same but that makes the Net carbs about 7 – not 4.3. Trying it now anyway
Marcelle
OK, so I tried it. Not at all dry. Actually pretty moist when it came out of the microwave but using a tall mug was totally unnecessary. The mug was 5 inches tall and the bread rose to only an inch and a half (and yes all my ingredients were fresh). Also not nearly enough cinnamon flavor. I do like the texture so I will tweak this by doubling the cinnamon and using a small jelly jar next time instead of a mug..Definitely worth working with even tho the net carbs and sodium are higher than specified.
Marye
Ok… I don’t know why it didn’t rise for you? Usually it rises to the top and then sinks some. I redid the nutritional info with my new calculator and it’s basically the same but I think your calculator counted the carbs in the xylitol/erythritol sweetener which usually isn’t counted since it doesnt affect blood sugars.
Marcelle
As for the net carbs, you were right on the money! When I re=calculated it using erythritol with zero net carbs it came down to just under 4 net carbs. Just made a double batch – doubled the cinnamon and upped the baking powder by 25% and hit the jackpot! I AM IN CINNAMON BREAD HEAVEN!
Marye
Yep – you have to watch for that. I leave those counts out because I think it’s too confusing
Marcelle
Me again…I had the other half this morning after letting it sit over night. EVEN BETTER! (But it still needs more cinnamon). This is now my go to lo-carb bread! I’m going to try a larger loaf and see if it works. Fingers crossed! The best lo-carb bread recipe I have tried yet – even without the cinnamon! Texture and taste so much like a multi-grain bread. Thanks so much for this recipe!!!
Marye
🙂 great!
Suzi Cooper
I don’t have a microwave. How would I make this in the oven? Thanks!
Marye
Bake it in a custard cup or muffin tin at 375 for maybe 10 to 12 minutes?
pam mayers
I was told to turn your breadpan sideways upon taking out of oven to rest until cool and then turn pan right side up, shouldn’t sink. Bread should stay fully rised
Marye
That’s true..but thats with yeast breads
Cat
Has anyone ever made this recipe in a larger amount? I’d like to try it in a loaf pan but I dont have the math skills to figure the measurements correctly.
Marye
If you click on the serving sizes in the recipe you can change it automatically.
Sherry
I don’t see any way to change the serving size in the recipe.
Marye
If you click on the number of servings there’s a bar that shows up that you can move up or down.