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 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.

Jump to:

🌟 Why You'll Love This Recipe
Ingredients
Method
Substitutions
Toppings and Add-Ins
Recipe FAQs
Storage
More Keto Breakfast Breads
Recipe

🌟 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.

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. Blend until smooth.

Option to also add a pinch of salt.

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

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.

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

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.

Showing the cinnamon swirl on the inside of the bread.

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

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 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.

How to serve low carb cinnamon bread?

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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Comments

5 from 16 votes