Cinnamon Bread/Toast

Recipe by Brett and Lynne

  • Time needed: 5 minutes
  • Calories per serving: 275
  • Servings: 1
  • Difficulty: 2
  • Rating: 4.00 based on 2 reviews

You can have dry ingredients in a little container ready.
Cooked all in 1 ramekin.
More cals if cutting in half and spreading with butter.


• 1 tablespoon coconut oil or butter, melted
• 1 egg, slightly beaten
• 1 tablespoon coconut milk or normal milk
• 1 tablespoon almond meal or hazelnut meal
• 1 tablespoon coconut flour
• 1/8 teaspoon baking soda
• OR 3/8 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1 1/2 tablespoon stevia powder, optional
• sprinkle of sugar on top before cooking, optional


Blend oil or melted butter, egg, milk, almond meal, coconut flour, baking powder, cinnamon and stevia.

MICROWAVE METHOD. Grease a 4" round microwave safe ramekin. Cook at full power for 60-75 seconds on high. Cook time will vary depending on how powerful your microwave is.


2 reviews for “Cinnamon Bread/Toast”

  • review by:

    I love cinnamon so although I don’t own a microwave oven I thought I’d have a shot at baking this.
    I used cow’s milk, ground almonds and rather old baking powder. Otherwise as on the recipe. The eggs I buy are large or very large so have to find the smallest as I assume everyone is writing these recipes for medium eggs?
    No sugar on top.
    I put the mixture in a small dish and into a medium oven for 25 minutes
    needed to use up some strawberries and added a spoonful of plain yoghurt.
    Coconut taste and texture obvious. Still getting used to it. A good quick standby if you hanker for a treat.

  • review by:

    This recipe works well, but by my calculation the calories come up higher than stated at around 390 and carbs are around 9g per unit, however, I found that half a serving was quite filling in itself and at 200cals, you can afford to add a few berries and a little cream. Today I made it with cinnamon and a little ground coriander and served it with a slither of smokes cheese. The coconut flour texture is quite obvious, but because the ‘bread’ is quite moist it isn’t really an issue. At the w/e, I’m planning to adjust this recipe by adding cocoa powder instead of almond flour and serving it with cherries and some cream as a dessert. Will let you know how that goes.

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