Sweet cinnamon swirls add a whole new dimension of flavor to my classic Miracle Bread recipe. At only two carbs per slice, this bread is perfect for breakfast or anytime you want to treat yourself. Try it toasted and topped with a smear of cream cheese or peanut butter for a real treat. This bread also makes excellent French toast!
Yield: 1 loaf of bread/14 slices
Serving size: 1 slice
- 6 large eggs
- 2 1/2 cups (280g) shredded whole milk mozzarella cheese
- 4 oz. (113.4g) cream cheese
- 3 tbsp. (42.6g) unsalted butter
- 3 tbsp. (36) natural, non-GMO confectioners/powdered erythritol
- 1 tbsp. (6g) ground cinnamon
- 1/4 cup + 1 tbsp. (25g) egg white powder, here’s a link to the brand I use
- 2 tsp. (9.2g) baking soda
- Preheat the oven to 350°F
- Butter a large loaf pan
- Place the eggs, egg white powder, and baking soda in a bowl. Stir just slightly to combine. The mixture does not need to be smooth or mixed very well. It’s okay if it’s very lumpy as long as all the egg white powder has gotten wet. Scrape any powder that may be on the sides of the bowl back down into the egg mixture.
- Pour the egg mixture into the bowl of a food processor fitted with a steel blade. Process on high until smooth.
- Place two tbs of the butter and the cream cheese into a large microwaveable bowl. Place the shredded cheese on top of the butter and cream cheese. Microwave the cheese mixture for 1 minute on high. Use a large spoon to mix well.
- Microwave the cheese mixture again for another minute on high. Mix well until everything has melted and evenly combined in the bowl.
- Carefully transfer the cheese mixture into the bowl of the food processor with the eggs.
- Process on high until you have a smooth, thick batter that resembles pancake batter.
- Reserve one cup of the batter in a small bowl. Pour the remaining batter into the prepared loaf pan.
- Add the cinnamon and the erythritol into the reserved cup of batter. Mix well to combine. Melt the remaining one tbs. of butter and mix it into the cinnamon batter.
- Dollop spoonfuls of the cinnamon batter evenly across the top of the bread batter that’s in the loaf pan.
- Use a knife to swirl the cinnamon batter throughout the bread.
- Place the loaf pan on a sturdy baking sheet, and place it in the center of the preheated oven. Bake for 60 minutes until a toothpick inserted near the center of the bread comes out dry. The bread will be a dark golden brown.
- Place the loaf pan on a wire rack to cool for 20 minutes before removing the bread from the pan. You may need to use a rubber spatula to help you release the bread from the pan.
- Remove the bread from the pan. Cool completely before slicing.
- Use a serrated bread knife to slice the bread into 14 even slices, about 1/2″-3/4″ thick.
- Store the bread in a plastic storage bag in the refrigerator. Leave the bag partially opened until it has reached refrigerator temperature.
- If you enjoyed this recipe, please let me know in the comments. Also, feel free to like, share, and rate this recipe!