Prep. Preheat oven to 375 F. Lay a piece of parchment paper down on your counter, and spray with cooking spray. Set a bowl of water above the sprayed parchment paper. Grab an 8" bread pan (your parchment paper will eventually need to fit inside this bread pan).
Combine. In a large bowl, combine the dry ingredients: almond flour (3 1/4 cups), whey protein (7 tablespoons), Swerve/Lakanto (3/4 cup), baking powder (1 tablespoon), and salt (1 teaspoon ). Add almond milk (1/4 cup), oil (2 tablespoons) and the eggs (3), and stir to combine. Toss the cinnamon layer ingredients together in a small bowl and set aside.
Shape. Use very damp hands (this is what our bowl of water is for) to press the dough into an 8-11" square. Sprinkle the cinnamon layer over the top of the dough.
Roll. Grab the edge of the dough closest to you, and roll it up as tightly as possible. Again, damp hands will help here! Peel back the parchment as you roll the dough over itself. Shimmy the rolled dough to the center of the parchment, then fit inside the bread pan. Remove excess parchment to prevent burning.
Bake in the preheated oven for 45-55 minutes, you'll know the bread is done once the top is golden. Allow the bread to cool in the pan before trying to remove and slice.