Preheat your oven to 375°F / 190°C.
Grease an 8x4 inch / 20x10 cm loaf pan with avocado oil or line with parchment paper.
In a large mixing bowl, whisk together the almond flour, psyllium husk, erythritol, salt, baking powder, and ½ tablespoon of the cinnamon.
Pour in the hot water and stir until the mixture is just combined and starts to thicken.
Add the room temperature eggs and melted coconut oil.
Using an immersion blender or electric mixer, beat the batter until it's completely smooth and uniform.
Spoon half of the batter into the prepared loaf pan and spread it into an even layer.
Sprinkle the remaining 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon evenly over the top.
Carefully pour the rest of the batter over the cinnamon layer and smooth the top. Use a knife or skewer to gently swirl the batter a few times to create a marbled effect.
Sprinkle the chopped walnuts over the top.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
Then, carefully lift it out and transfer it to a wire rack to cool completely before slicing and serving.
Using room temperature eggs is crucial. It helps the batter emulsify properly, resulting in a smoother, more uniform texture.
Don't skip the cooling time! Keto breads made with almond flour and psyllium need time to set. Slicing it while warm can cause it to be gummy and fall apart.
