Preheat oven to 350°F. Grease an 8×4 loaf pan; set aside.
In a large bowl, whisk almond flour, xylitol, cinnamon, salt and baking soda.
In another bowl, combine buttermilk, egg whites and vanilla. Pour into dry ingredients and using an electric mixer on low speed, beat until smooth.
In another bowl, beat whites and coconut cream with an electric mixer on high speed until medium peaks form, about 4 minutes. Using a rubber spatula, fold whites into batter in three additions. Pour batter into prepared pan and smooth top.
Bake 45-50 minutes until golden and a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes.
Invert pan, remove loaf and cut into 10 slices.
TIP: Serve with a purée of xylitol or fruit preserves.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.