Keto Cinnamon Bread

Name: Keto Cinnamon Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 5 eggs (large); 1/2 cup granulated sweetener (100g); 1/2 cup butter (114g, melted); 1/3 cup almond milk (80 ml, unsweetened); 2 tsp vanilla extract; 2 1/4 cup almond flour (225g, ***see notes); 1/4 cup coconut flour (30g); 1/3 cup whey protein powder (33g, unflavoured); 2 tsp baking powder; 1/4 cup granulated sweetener (50g); 1 tbsp cinnamon

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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.

Cinnamon bread on a wooden tray with a slice cut off.

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 😉

For more breakfast treats, try this coconut flour banana bread or my keto blueberry bread!

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🌟 Why You'll Love This Recipe
Ingredients
Method
Expert Tips
Variations
Recipe FAQs
Serving Suggestion
Storage
More Keto Breakfast Breads
Recipe

🌟 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
Gluten-free
Easy, quick recipe. Suitable for baking beginners!
Can be prepared in advance.

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 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.

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

beaten egg in a bowl with an electric mixer

Step 1

Beat the eggs in a large mixing bowl until frothy and doubled in size.

mixing the batter with an electric mixer

Step 2

Add the wet ingredients and after that the dry ingredients. Whisk until smooth. Option to also add a pinch of salt.

Step 3

Stir together the cinnamon sugar for the filling.

adding the second layer of vanilla batter onto the cinnamon swirl layer with a spatula

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.

Batter in a loaf pan showing the swirls created with a knife.

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.

Expert 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.

Showing the cinnamon swirl on the inside of the bread.

Variations

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!

Recipe FAQs

Is cinnamon bread keto friendly?

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.

Can I add nuts to the cinnamon swirl?

Yes. A handful of crushed pecans or walnuts adds a nice crunch to the cinnamon swirl.

Can I add a sugar free icing?

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.

Serving Suggestion

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.

Storage

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).