This keto cinnamon bread is so fluffy! It has a sweet cinnamon swirl and you can prep it in just 10 minutes. Even better, this easy breakfast treat is only 2.2g net carbs per slice.
I want to tell you how the idea for this recipe came about. I adore my keto cinnamon rolls, which are wonderfully gooey. But you know, they do take a little time. Also, I wanted the same flavors without making fathead dough.
That's when I decided to create a sweet almond flour bread with a lush cinnamon swirl. Easier, and quicker, and the taste is just as good!
My entire family enjoyed the fluffy vanilla-flavored crumb of this bread. Essentially, this recipe tastes like an extra light pound cake with a lush cinnamon swirl. And who doesn't like the idea of cake for breakfast without regrets. That's the beauty of eating low-carb 😉
🌟 Why You'll Love This Recipe
- 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 monk fruit sweetener blend because it goes well with the cinnamon. However, any white granulated sugar substitute works, such as allulose or Bocha Sweet.
Baking powder, cinnamon and vanilla extract - no explanation needed!
See the recipe card for full information on ingredients and quantities.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Beat the eggs in a large mixing bowl until frothy and doubled in size.
Add the wet ingredients and after that the dry ingredients. Whisk until smooth. Option to also add a pinch of salt.
Stir together the cinnamon sugar for the filling.
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.
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.
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.
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.
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.
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.
With all substitutions, check that the batter consistency mirrors mine and make adjustments if necessary!
Regular cinnamon bread is made with wheat and sugar. It is not keto friendly. By swapping these out for low carb flours and a zero carb sugar substitute, my keto cinnamon bread contains just 2.2g net carbs per slice.
Yes. A handful of crushed pecans or walnuts adds a nice crunch to the cinnamon swirl.
Of course. Mix powdered sweetener and water or cream until smooth, then drizzle onto the bread. Or make the coconut butter drizzle from my Keto Lemon Pound Cake.
I love to gently reheat a slice in the microwave and serve it spread with butter. A cup of almond milk matcha latte is the perfect match.
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: You can also slice and freeze it for up to 6 months. Arrange the slices on a baking tray without them touching, then freeze them until solid. After that, you can store them in a freezer bag. This way, they don't stick together.
Defrosting: I then thaw single slices as needed. You can reheat the slices in a toaster or gently warm them in the microwave (about 10 seconds).
More Keto 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.
- 1 9x5 loaf pan
- Preheat the oven to 180 Celsius / 350 Fahrenheit and line a loaf pan with parchment paper. I used a full size silicone loaf pan (9x5 inch).
- 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.