Okay, here is my sharing about making a keto cinnamon raisin bread:
I gotta say, I’ve been on this keto diet for a while now, and man, do I miss bread. Especially that sweet, cinnamon-y, raisin-y kind. So, I decided to take matters into my own hands and create a keto-friendly version of cinnamon raisin bread.
First things first, I gathered my ingredients. The most important thing for me is to make sure all the ingredients are fresh and high quality. I grabbed some almond flour, coconut flour, and this granulated erythritol stuff I’ve been hearing about. I also needed cream cheese, ricotta, eggs, and of course, cinnamon and raisins. Oh, and I almost forgot, some high-protein, low-carb bread mix that I found. Just to give it that extra oomph, you know?
I started by mixing the dry ingredients together. I put the almond flour, coconut flour, and the erythritol in a big bowl and gave it a good whisk. Gotta make sure everything’s combined, otherwise it’s just not gonna work. In a separate bowl, I whisked together the cream cheese and ricotta until they were nice and smooth. Then, I added the eggs one at a time, making sure each one was fully incorporated before adding the next. That is, very careful.
Next, I slowly added the dry ingredients to the wet ingredients, mixing until just combined. I didn’t want to overmix it, because that can lead to a tough bread. And nobody wants a tough bread, right? Once the batter was ready, I folded in the cinnamon and raisins. I used a good amount of cinnamon because, well, I love cinnamon. And the raisins, man, they were the key to making this bread taste like the real deal.
I poured the batter into a loaf pan lined with parchment paper and popped it in the oven. The recipe I found said to bake it for 60-75 minutes, but I kept a close eye on it. You know how ovens can be, they all have their own personalities. After about 65 minutes, the edges were golden brown, and the bread was firm to the touch. It was go-time!
I let the bread cool for a bit before slicing into it. And let me tell you, it was worth the wait. This keto cinnamon raisin bread was so good! It was moist, flavorful, and had just the right amount of sweetness. The cinnamon and raisins were perfectly distributed throughout the bread, giving each bite a burst of flavor.
- I sliced it.
- I toasted it.
- I spread some butter on it.
It was heavenly. I finally had my cinnamon raisin bread fix, and I didn’t have to cheat on my diet. It felt like a miracle! This recipe is definitely a keeper. And who knows, maybe I’ll try experimenting with different variations next time. Maybe some nuts or seeds? The possibilities are endless!
So, if you’re on a keto diet and missing bread, I highly recommend giving this recipe a try. It’s easy to make, and the results are amazing. Trust me, you won’t be disappointed. Enjoy!
