This keto cinnamon bread is so fluffy! It has a sweet cinnamon swirl and makes a delicious breakfast or snack. Only 2.2g net carbs per slice.
Who else thinks that a sweet bread for breakfast is wonderfully decadent?
My entire family enjoyed the fluffy and light vanilla flavoured crumb of this bread. It's like an extra light pound cake with a lush cinnamon swirl.
This breakfast bread is perfect during fall and winter as a protein-rich start to the day. You can make it ahead and freeze. Then, just take out a slice when you need it.
Why you'll love it
- Fluffy, light texture
- Gently sweet and packed with cinnamon flavor
- High in protein and low in carbs - only 2.2g net carbs per slice
- Easy, quick recipe. Suitable for baking beginners!
- Can be prepared in advance.
Here are the ingredients you need to make a keto cinnamon bread:
Almond flour and coconut flour - I'm using ground almonds. This is equivalent to regular almond flour in the US. If you use super-fine almond flour, reduce the amount to 2 cups or 200 grams.
Whey Protein Powder - I'm using unflavoured whey protein isolate. It's low in carbs and helps give a very fine crumb and great texture. Also, it adds a nice protein boost.
Eggs - Use large, room temperature eggs. Beat them well to get as much air into them as possible for a lighter crumb.
Butter - The butter should be melted and then cooled.
Almond milk - I love Plenish almond milk, which is unsweetened. Using milk over cream creates a lighter crumb structure.
Sweetener - I used a "brown sugar" erythritol blend because it goes well with the cinnamon. However, any white granulated sugar substitute works.
Baking powder, cinnamon and vanilla extract - no explanation needed!
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Beat the eggs in a large mixing bowl until frothy and doubled in size.
Step 2: Add the wet ingredients and after that the dry ingredients. Whisk until smooth.
Step 3: Stir together the cinnamon sugar for the filling.
Step 4: Fill half the batter into the loaf pan and sprinkle the cinnamon mixture onto the top. Then add the rest of the batter over the cinnamon layer.
Step 5: Bounce the loaf pan onto the kitchen counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
Step 6: Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, moving from one end of the pan to the other. This creates the marble effect.
Step 7: Pound the pan gently on the counter again and then bake in the oven until golden and until a skewer inserted comes out clean.
Check the cinnamon swirl bread during baking. If it is already browned sufficiently, loosely place a piece of aluminium foil over the top to stop it from burning.
Below are my top tips to make this bread a success.
Measure with kitchen scales. Measuring in grams is much more exact than using cups. Especially coconut flour expands a lot and if you pack your cup you may end up with a lot more than you intended. If you don't have scales, sift the coconut flour into the cup and level it.
Check the batter. The consistency should be thick but not as firm as cookie batter. Check the images for reference. Loosen dry batter with an extra tablespoon of almond milk.
These are substitutions I have not personally tried yet. Do check that the batter consistency mirrors mine and make adjustments if necessary!
No coconut flour: Replace the coconut flour with 3x the amount of almond flour.
No whey protein powder: Replace the whey with ¼ cup / 25g more almond flour.
Dairy-free. Replace the butter with coconut oil and use egg white protein instead of the whey.
Add-ins. Add a handful of crushed pecans or walnuts to the cinnamon swirl. Option to also add a pinch of salt.
Sugar-free icing. How about a simple vanilla glaze! The coconut butter drizzle from my Keto Lemon Pound Cake works perfect here. Or, just mix powdered sweetener and water or cream until smooth, then drizzle onto the bread.
Refrigerator: Store your keto cinnamon bread just like you would any other bread - in an airtight container at room temperature for about 4 days or in the fridge for up to 6 days.
Freezer: Slice and freeze for up to 6 months.
To reheat: If frozen, thaw in the fridge or on the kitchen counter. Gently reheat in the microwave on a low powder level.
More breakfast breads
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Keto Cinnamon Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- Preheat the oven to 180 Celsius / 350 Fahrenheit and line a loaf pan with parchment paper. I used a full size silicone loaf pan.
- Beat the eggs until frothy and pale. They should double in size. This takes about 2 minutes. Add the granulated sweetener ( I used brown Lakanto) and continue beating for a further 1 minute.
- Next, add the melted butter, vanilla extract and almond milk and mix until well combined.
- In a separate bowl, mix the dry ingredients - almond flour, coconut flour, unflavoured whey protein powder and baking powder. Add the dry to the wet ingredients and blend until combined.
- Now stir together the granulated sweetener and cinnamon for the filling.
- Fill half the batter into the loaf pan and scatter the cinnamon mix onto the top. Then add the rest of the batter over the cinnamon layer. Gently bounce the loaf pan onto the counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
- Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, creating the marble effect. Pound the pan gently on the counter again and then bake for 50-55 minutes or until a skewer inserted comes out clean.
- Check the bread after 40 minutes. If it is already browned sufficiently, loosely place a piece of aluminium foil over the top to stop it from burning.
- Let cool completely before cutting.
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