Keto Cinnamon Bread
This Keto Cinnamon Bread is the most delicious keto breakfast bread with a moist vanilla crumb and sweet cinnamon swirl in the center.
Bonus, this breakfast bread has only 2.5 grams of net carbs per slice, and it is dairy-free (no cream cheese!), gluten-free, and paleo-friendly!
What’s A Keto Cinnamon Bread?
A Keto Cinnamon Bread is the low-carb version of the classic cinnamon bread. It’s a sweet pound cake with a signature cinnamon swirl in the middle.
This keto version of the classic loaf is much lower in carbs thanks to the use of low-carb flour and sugar-free sweeteners.
Why You’ll Love This Recipe
This keto cinnamon cake is absolutely amazing, it tastes delicious and won’t hurt your macros, it’s also:
- Keto-Friendly (2.5g of net carbs)
- 9 Wholesome Ingredients
- 15 Minutes of Prep
How To Make Keto Cinnamon Bread?
This keto cinnamon bread recipe is the easiest keto breakfast bread recipe ever to pair with your bulletproof coffee in the morning!
All you need to make this quick cinnamon bread are 10 simple, wholesome ingredients.
I recommend you measure all your ingredients in small bowls before starting to make sure you don’t miss any ingredients and for precision.
- Eggs – at room temperature. Eggs are keto-friendly ingredients.
- Erythritol or any keto-friendly crystal sweetener you love like xylitol.
- Coconut Oil – you can also use melted butter, but the bread will be denser.
- Unsweetened Almond Milk – or any other low-carb plant-based milk.
- Vanilla Extract
- Ground Cinnamon – Learn how to make perfect cinnamon sugar.
- Almond Flour – no almond meal. You must use ultra-fine almond flour to achieve the same fluffy and moist bread crumb. Learn how to pick the best keto flour.
- Coconut Flour – you must use a combination of both keto gluten-free flours. Coconut flour adds a real bread texture and almond flour adds moisture. Also, make sure you measure these ingredients precisely. Coconut flour contains a lot of fiber, and if you add slightly too much in a keto recipe, it dries out the bread quickly.
- Baking Powder
First, measure the dry ingredients precisely. If you are using a measuring cup, fill-pack the flour and level it.
Whisk all your dry ingredients together to evenly combine them.
In another bowl, beat the liquid ingredients all together, making sure they are all at room temperature.
In fact, if you are using cold almond milk straight out of the fridge, it will solidify the coconut oil, creating oil lumps.
Add the dry ingredients into the wet ingredients and combine until it forms a thick, but not dry, batter.
The batter will be thicker than a wheat-based bread batter but not thick as cookie batter.
It should be wet, as seen in the picture below. If your batter is extremely dry, it’s because you added too much coconut flour or you used coarse almond flour.
To fix your batter, add a splash more almond milk, adding 1 tablespoon at a time but don’t add more than 3 tablespoons.
Preparing The Sugar-Free Cinnamon Mix
To make a lovely low-carb cinnamon bread with a cinnamon swirl in the center, you need a cinnamon ‘sugar’ layer.
First, prepare the cinnamon ‘sugar.’ Of course, you are going to use a keto sugar-free sweetener – erythritol or xylitol – so it’s a sugar-free cinnamon mix.
In a small bowl, simply whisk erythritol and ground cinnamon.
Making Bread Layers
First, add half the bread batter. Next, sprinkle 1/2 of the sugar-free cinnamon mixture.
Add the remaining bread batter and spread evenly. Finally, add the remaining cinnamon sugar mix.
Making The Cinnamon Swirl
To create a swirl effect in your keto cinnamon bread with almond flour, use a knife.
Insert the knife on one side of the loaf pan, draw the knife through the batter and swirl to create a marble effect.
Don’t overdo it; 2 swirls are usually enough.
Bake your cinnamon keto bread for 50 to 65 minutes in a preheated oven at 350°F (180°C).
I recommend adding a piece of foil on top of the loaf pan after 20 minutes to prevent the top of the bread from browning too fast.
This is optional, but this cinnamon bread loaf is even better with a simple keto glazing.
To make it, combine 1/3 cup sugar-free powdered erythritol with 1-2 teaspoons of heavy cream or canned coconut cream if dairy-free.
Cool the bread loaf completely before drizzling the sugar-free glazing on top.
I designed this quick keto cinnamon bread recipe to contain minimal carbs and maximum taste.
However, if you don’t mind adding 0.5 grams of net carb per slice, then add 1/2 cup of chopped walnuts or pecans into your batter.
Believe me, nuts and cinnamon are the most amazing combo!
This keto bread with cinnamon stores well in the fridge in a cake box for up to 5 days.
I recommend slicing the bread just before serving to keep the crumb moist.
You can also freeze slices of this gluten-free cinnamon quick bread. Thaw at room temperature the day before.
More Sweet Keto Bread Recipes
If you love this gluten-free cinnamon bread recipe, you will also love the keto bread below:
Made this easy keto cinnamon bread recipe? Share your review in the comments below, or join me on Instagram to share a picture of your creation with me!
Keto Cinnamon Bread
Want My Kitchen Equipment?
- 5 Eggs at room temperature
- ½ cup Crystal Sweetener monk fruit, erythritol or xylitol
- ½ cup Coconut Oil or melted butter
- ¼ cup Unsweetened Almond Milk
- 2 teaspoons Vanilla Extract
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 tablespoon Baking Powder
Cinnamon Sugar Swirl
- ½ cup Crystal Sweetener
- 1 ½ tablespoons Ground Cinnamon
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
- In a small mixing bowl, prepare the cinnamon swirl, whisk erythritol, and cinnamon. Set aside.
- In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), almond milk, and vanilla. Make sure that your coconut oil is not burning hot or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature, think room temperature, especially the eggs and almond milk. Cold ingredients just out of the fridge will solidify the coconut oil creating oil lumps. Otherwise, use melted butter to prevent this from happening. Set aside.
- In a different large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to evenly combine the flours.
- Pour the liquid ingredients onto the dry ingredients.
- Stir all the ingredients with a baking spoon until it forms a consistent bread batter with no lumps. Combine for at least 1 minute to make sure the coconut flour fiber absorbs the moisture.
- Transfer roughly half the bread batter onto the loaf pan.
- Sprinkle half the reserved cinnamon/erythritol mixture, add the remaining batter and sprinkle the remaining cinnamon/erythritol mixture on top of the bread.
- Draw a knife through the batter and swirl to create a marble effect. See my picture in the post for tips.
- Place the loaf pan in the center of your oven and bake at 180°C (350°F). After 15 minutes, cover the loaf pan with a loose piece of foil. This will prevent the top from burning and will allow the middle to bake slowly. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
- Cool for 10 minutes in the loaf pan, then lift out the cinnamon bread from the pan using the hanging pieces of parchment paper.
- Transfer to a cooling rack to cool completely. It is a thick bread loaf and it usually takes 3 hours to fully cool. Be patient!
- Store your bread in the pantry on a cake box for up to 3 or 4 days. Slice before serving to keep the bread crumb moist.
- Enjoy this bread as breakfast, teatime, plain, or with sugar-free chia seed jam.
- Freeze the bread slices in an airtight box, making sure the slices don't overlap (or place a piece of parchment paper between each slice to make it easier to defrost individually. Defrost the slice the day before at room temperature, on a plate, don't overlap the slices.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Delish! Just had a slice with Greek yogurt. Recipe perfect as written! Thank you!
Tried it. Very delicious! Thank you!!
This bread tastes sooooooo delicious!!!! I’ve made it each week since reading this. I used coconut milk instead of almond milk, only added 1/4 cup of monkfruit sweetner in the cinnamon sugar swirl as another reviewer said it was too sweet with the whole amount and added pecan pieces (chopped) covering the entire top after adding the 2nd half of the cinnamon sugar topping (pressing them into the batter so they stay on the top). Just devine. Love it. Tks!
Looks awesome. Would it hurt the texture to use coconut milk vs almond milk?
I rarely find a recipe I comment on but the texture this bread achieves is spot on. Mine was runny never thick like yours and it baked up fine. Next time I make it I will add salt and reduce my sweetener of choice. Would love a peanut butter version of this.
Does it not need salt?
No, you can skip salt in any of my recipes
I would make this again, but with less cinnamon and less monkfruit.
She nailed it. I made this today, and it was wonderful.
Thanks so much !
This is what I need. I’ve been recently diagnosed with CKD and so hard to find nutrients value. Here you are providing me sodium, potassium and phosphorus is hard to find. You took alot off my mind with your nutritional value provided.
Looks good, I have become a big fan of Allulose for my sweetener and am still trying to see if it is a good swap for erythritolin all things. Do you think it is doable in this recipe? To me that coolness erythritol leaves is not always pleasant.
This was just perfect! Thanks Carine!
That’s amazing ! Thank you
Sure allulose is a great swap to erythritol in keto recipes
I don’t see the erythritol in the nutritional facts. That is an alcohol sugar and should all be deducted correct?
Erythritol is never included in our nutrition panel because it’s zero calories, zero net carbs. All the carbs from sugar alcohols are not digestible and don’t impact your blood sugar level.
I all but gave up on keto sweet recipes. Reviews said try this one so I thought one more time! OMG! Game changer!! So good, texture is bread like, sweetness is perfect and I already sent your site to a friend!! Thank you! My sweet tooth is happily singing today!
This bread is delicious! I’ve made it twice in 3 days. My Dad has Type 2 diabetes and I’ve had to learn how to cook sugar free and low carb. He loves cinnamon and I took him a loaf. I added pecans in the middle and on top because he loves pecans too. I tasted his and loved it so much I came home and made myself a loaf. What a great sweet treat for breakfast or even dessert! Thanks for the recipe!
First time making. Delicious. Will share this recipe.
What amount of stevia could I use instead of Erythritol please?
Use my keto sweetener converter to swap a sugar alcohol by stevia. Note that it will change the cake texture too
Can you explain “Place the loaf pan in the center of your oven and bake at 350°F, fan-forced mode.” What is fan-forced? Then reduce oven to 320degrees. So if you don’t have fan-forced type oven do you leave it at 350 for the entire time or reduce to 320 after 15 minutes regardless of fan-forced? Help, I’m a novice and this looks wonderful.
You follow the same instruction with a regular oven, it simply bake slower, probably 10 minutes longer than in a fan/convection mode
Thank you and yes it did take about 60-65 mins to bake. It’s awesome.
Your recipes are AMAZING!! I have been low-carb/keto for over 12 years and had given up on anything being worthy of making that would satisfy a sweet tooth and also taste good. I’ve tried several of your recipes the last few weeks and each one has been so, so good. Thank you, thank you, thank you!!! This cinnamon bread is so yummy. Zero coconut taste, perfect moisture and texture, and perfectly sweet! The only issue? PORTION CONTROL. 🙂 My husband and I may or may not have eaten the whole loaf in 24 hours. 😉
I don’t care for the taste of coconut. Are there any other options besides coconut flour?
I didn’t try the recipe with something different, feel free to experiment by replacing coconut flour by 4 times more almond flour so 1/4 cup coconut flour = 1 cup almond flour. But the texture will be different,
Haven’t tried this yet.
This sweet bread recipe is the best…..first time making it….turned out great….loved eating it for breakfast with a cup of coffee….loved all the tips…
Just put it in the oven….I will let you know tomorrow….Thanks