Grain-Free Cinnamon Swirl Bread
Yield: 1 9-inch loaf
1 1/4 cups blanched almond flour
1/3 cup plus 3 tbsp granulated sweetener (I used Purecane)
1/4 cup coconut flour
2 scoops collagen peptides
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp plus a pinch fine sea salt
3 large eggs, at room temperature
3/4 cup plain, unsweetened kefir (I used Lifeway), at room temperature (you can sub buttermilk or 1/2 cup yogurt + 1/4 cup milk of choice)
1/2 cup ghee
2 tsp vanilla extract
1/4 cup pecan pieces, very finely chopped (you can sub walnuts)
1 tbsp cinnamon
Preheat oven to 350ºF. Line a 9-inch loaf pan with parchment.
In a large bowl, whisk together flours, 1/3 cup sweetener, collagen, baking powder, baking soda and 1/4 tsp salt. In a medium bowl, whisk together eggs, kefir, ghee and vanilla. In a small bowl, combine pecans, remaining 1 tbsp sweetener, cinnamon and a pinch of salt; stir until well combined.
Stir kefir mixture into flour mixture until thoroughly mixed. Spread about 1/3 in loaf pan. Sprinkle with 1/3 of pecan mixture. Repeat layers twice. Use a chopstick or toothpick to gently swirl layers together. Smooth top.
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack for 5 minutes, then turn out bread onto rack to cool completely. Store leftovers covered in the fridge.