Preheat oven to 375F and grease a bundt pan well. In a small bowl, mix together cinnamon and sweetener.
Follow Maria's directions regarding the bread (I used only half the sweetener and half the salt), up to the point of mixing the dough together and giving it a few moments to thicken up.
Roll dough into 1-inch balls and place half of them in the prepared bundt pan (you may need to wet your hands a few times to keep the dough from sticking). Sprinkle with half of the cinnamon mixture.
Repeat with remaining dough and cinnamon mixture.
Bake 1 hour and 15 minutes, until puffed and browned and a tester inserted down into the center comes out clean. Let cool 15 minutes in pan.
While the bread is baking, make the caramel sauce. Combine butter and sweeteners in a medium saucepan over medium heat. Bring to a boil and cook about 3 minutes. If using all Swerve, you may find that your caramel remains lighter in colour (you can add a tsp of molasses for caramel colour and it will only add 6 g of carbs to the entire recipe).
Add heavy cream and vanilla extract. Mixture will bubble vigorously, this is normal. Sprinkle with xanthan gum and whisk vigorously to combine. Stir in salt.
Let cool to lukewarm and then whisk in water to combine.
Flip bread out onto a serving platter and drizzle with caramel sauce. Sprinkle with chopped bacon and serve warm.
Serves 12. Each serving has 14.77 g of carbs and 8.95 g of fiber. Total NET CARBS = 5.82 g. Food energy: 242kcal Saturated fatty acids: 3.73g Total fat: 18.05g Calories from fat: 162 Cholesterol: 12mg Carbohydrate: 14.77g Total dietary fiber: 8.95g Protein: 8.64g Sodium: 406mg