Preheat the oven to 350 degrees F. Grease a loaf pan.

In a large bowl, cream together the softened butter and Lakanto golden until the mixture is light and fluffy.

Whisk in the three eggs. When well combined, stir in the sour cream, cinnamon, vanilla, and salt.

Stir in the almond flour, baking powder, and water. Set aside for a few minutes.

In a separate small bowl, combine the ingredients for the cinnamon swirl: melted butter, cinnamon, and Lakanto golden.

Pour half of the batter into the bowl, then drizzle over half of the cinnamon swirl mixture. Pour the remaining batter and remaining cinnamon swirl mixture in. Run a knife through the batter a few times to swirl the mixture and marble the mixture.

Bake at 350 for 45-55 minutes, or until the bread is cooked through and a knife pulls out clean.