Preheat your oven to 325 and prep a loaf pan well for nonstick. In a medium bowl, use a whisk or a fork to blend together the almond flour, cinnamon, and baking powder
Next, in a mixing bowl, beat together the sweetener and the oil until creamy. Then add the eggs and the vanilla extract. Mix until blended. To add the dry ingredients from the first bowl, use a spatula and fold in the dry ingredients adding cup at a time. Remove half of the batter and place it into a separate bowl. Then mix in the unsweetened cocoa powder with the batter that you just placed in the new bowl.
Distribute half of the remaining batter from the first bowl evenly along the bottom of the prepared loaf pan. Next, place the batter with the cocoa powder on top of the bottom layer. Lastly, place the remaining batter on top of the cocoa batter layer.Bake for 50-55 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for 15 minutes before removing. Then allow it to finish cooling on a wire rack before slicing
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.See thesugarfreediva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!