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 low carb cinnamon bread 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 keto sweet bread bread with a lush cinnamon swirl. Easier, and quicker, and the taste is just as good!
My entire family enjoyed the moist and fluffy vanilla-flavored crumb of this bread. Essentially, it tastes like a cinnamon roll, just not quite as sweet.
You'd never guess that it is gluten free, grain free, sugar free and keto!
Also try this coconut flour banana bread or my keto blueberry bread.
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🌟 Why You'll Love This Recipe
- Fluffy, moist texture
- Gently sweet and packed with cinnamon flavor
- High in protein and low in carbs - only 2.2g net carbs per slice
- Gluten-free
- Easy, quick recipe. Suitable for baking beginners!
- Can be prepared in advance
- Enjoy for breakfast or as an afternoon snack
Ingredients
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. 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 as well, 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.
Method
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
First, I preheat the oven and line a rectangular loaf pan with parchment paper. Then it's time to make the batter. I used a mixing bowl and an electric mixer, but you can also use a food processor.
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. Blend until smooth.
Option to also add a pinch of salt.
STEP 3
Stir together the cinnamon "sugar" for the filling in a little bowl.
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 bread.
STEP 4
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. This removes any large air bubbles.
Then, bake the bread in the oven until golden and a skewer inserted comes out clean.
Katrin's Top Tips
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.
Don't let it over-brown. 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.
Substitutions
- 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 by looking at the video and the images. Make adjustments if necessary!
Toppings and Add-Ins
Nuts - Crushed nuts add a lovely crunch. You can stir the nuts into the cinnamon and sweetener mixture. Walnuts and pecans taste great in this bread.
Pumpkin Spice Bread - Use pumpkin pie spice instead of the cinnamon. Or, add ginger, cardamom, nutmeg and a pinch of allspice to the swirl mixture.
Keto Cinnamon Roll Bread - To make this bread taste even more like a cinnamon roll, add a cream cheese frosting! Use the recipe from my keto pumpkin bars.
Make it fruity - Add finely(!!) chopped apple or sugar free dried cranberries. To keep it keto, don't use more than 2 small apples in total.
Cinnamon Topping - For cinnmon lovers! Sprinkle more cinnamon + sweetener mix over the bread or add the cinnamon streusel topping from my keto apple cake.
Recipe FAQs
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.
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 think it tastes best warm! I gently reheat a slice in the microwave and serve it spread with butter. You can also toast it and spread it with cream cheese. A cup of almond milk matcha latte is the perfect match.
Storage
Refrigerator: Store 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 slice and freeze it for up to 6 months. Arrange the slices on a baking tray without them touching, then freeze until solid. After that, store them in a freezer bag. This way, they don't stick together.
Defrosting: I 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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Recipe
Keto Cinnamon Bread
Equipment
- 1 9x5 loaf pan
Video
Ingredients
- 5 eggs large
- ½ cup granulated sweetener 100g
- ½ cup butter 114g, melted
- ⅓ cup almond milk 80 ml, unsweetened
- 2 teaspoon vanilla extract
- 2 ¼ cup almond flour 225g, ***see notes
- ¼ cup coconut flour 30g
- ⅓ cup whey protein powder 33g, unflavoured
- 2 teaspoon baking powder
Cinnamon Swirl
- ¼ cup granulated sweetener 50g
- 1 tablespoon cinnamon
Instructions
- 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.
Carol Clevenger
I made this recipe for my non-keto friends and we all enjoyed it. It was a nice treat!
Wendy Shipley
The only loaf of bread pan that I have for cooking is cast iron and I know cast iron cooks differently would I need to adjust the timing or maybe the temperature to use it
Katrin Nürnberger
Cast iron pans take longer to heat up. This may mean that you need to bake a little longer. Also, remove the bread from the pan after baking because it will stay hot for longer outside the oven and you don't want the sides to burn. Also, I'd say to definitely want to line the pan with parchment paper. I'd keep the temperature the same. Just test the centre for doneness and cover with foil to prevent overbrowning, just like with any baking recipe. I'm sure it will work out!
neringa
Tasty
Ocean
I love this recipe! I added chopped pecans to the cinnamon sugar mixture and it turned out perfectly!
Linda
Made this last night and it came out great! I am new to keto baking ( but not baking in general) and I was pleasantly surprised how moist and delicious this bread was. I made a crumb topping with the brown "sugar" cinnamon and some melted butter and spooned it on top for the last 10 minutes of baking! YUM! Love your blog and can't wait to try more recipes!
Judy H
I was very skeptical at first mostly because I've made Keto recipes that I found online and they almost never worked. Just a waste of ingredients. HOWEVER, this cinnamon loaf is everything you said it would be. It was easy to put together and made my house smell amazing. And it is delicious as well. Thank you so much for your recipes. I'm going to make so many more. You have made me a very happy diabetic!
Maxine holden
I feel i did something wrong. The bread was very moist. Wet even.
Katrin Nürnberger
Hi Maxine, if the bread was moist, then it could either be that the oven temperature was too low, you baked on a low shelf (I always bake on the moddle shelf - the temperature is lower on a low shelf) or that the wet/dry ratio was off and you used too much of the wet or too little of the dry ingredients. It's always most exact to measure the ingredients with digital scales instead of cups. I hope this helps - do any of these points help you identify what could have been the problem?