Indulge in the warm, sweet aroma of cinnamon and buttery goodness with this keto-friendly cinnamon roll bread. Perfect for a healthy dessert or breakfast!
Preheat the oven to 350°F. In a small bowl, mix 1/4 cup erythritol with cinnamon and set aside.
Beat butter with eggs and 1/4 cup erythritol, then add heavy cream and mix.
Stir in vanilla extract, almond flour, nutmeg, baking powder, and salt until combined.
Place half the dough in a greased loaf pan, sprinkle with 3/4 of the cinnamon erythritol mixture, add remaining dough, and top with the rest of the mixture.
Bake for 30-40 minutes, let cool for 15 minutes, then mix icing ingredients and pour over the bread.
Notes
Feel free to adjust the amount of cinnamon and erythritol to taste. Store in an airtight container for up to 3 days.