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Keto Cinnamon Bread

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4.92 from 794 votes
By Carine Claudepierre - - 64 Comments
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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!

Keto cinnamon bread recipe

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:

  • Gluten-Free
  • Dairy-Free
  • Paleo
  • Vegetarian
  • Keto-Friendly (2.5g of net carbs)
  • 9 Wholesome Ingredients
  • 15 Minutes of Prep
Low carb cinnamon bread

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.

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
Keto cinnamon bread almond flour

Dry Ingredients

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.

Liquid Ingredients

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.

Combine

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.

Keto cinnamon bread batter

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.

Keto cinnamon bread

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.

Keto cinnamon bread

Baking

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.

Glazing

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.

Add nuts!

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!

Storage Instructions

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.

keto cinnamon swirl bread

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 recipe

Keto Cinnamon Bread

2.5gNet Carbs
A delicious fall breakfast bread with buttery vanilla crumb and cinnamon sugar swirl.
Prep: 15 mins
Cook: 50 mins
Cool 1 hr
Total: 2 hrs 5 mins
Yield: 16 slices
Serving Size: 1 slice

Nutrition

Net Carbs 2.5g
Fat 15.4g
Protein 5g
Calories 170.3kcal
4.92 from 794 votes
Review Print

Ingredients

Cinnamon Sugar Swirl

Instructions

  • 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!

Storage

  • 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.
My Recipe Notes

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Nutrition Facts
Keto Cinnamon Bread
Amount Per Serving (1 slice)
Calories 170.3 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 7.1g44%
Cholesterol 51.1mg17%
Sodium 108.2mg5%
Potassium 23.3mg1%
Carbohydrates 5.2g2%
Fiber 2.7g11%
Sugar 0.8g1%
Protein 5g10%
Net Carbs 2.5g
Vitamin A 74.3IU1%
Calcium 95.9mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    64 Thoughts On Keto Cinnamon Bread
    1 2
  1. 5 stars
    I’m a professional pastry chef and this is fantastic !! I switched out the cinnamon for chai tea spice FREAKING AMAZING

  2. 5 stars
    Thank you so much for this recipe, you explained it with such detail, I really appreciated that😁I learned so much!! I will try it out today🥰

  3. Is it possible to use an alternative natural sweetener like honey, maple syrup, coconut sugar, or straight monk fruit.

    • Probably, but these are liquid sweetener and will impact the bread texture. Plus, they are not keto and the bread won’t be sugar free any more. If you don’t mind the sugar try coconut sugar, same amount as erythritol

  4. 5 stars
    Amazing! 🙂 My daughter made this bread two days ago and today it was my turn to try it. All I can say is that my expectations were fully met. Thank you so much!

      • I’m looking forward to the finished product
        It’s been a long time baking as I’m a hemodialysis patient and have cancer in the brain
        I ommited the sugar substitute as I don’t have sweetners so I’m sure the almond flour and cinnamon will be sweet enough for me
        Thankyou so much for the recipe xx

  5. 5 stars
    OMG🤤 Literally just made this and couldn’t wait for it to cool down!! It was sooo delicious! I used olive oil instead of coconut because my coconut oil changes the taste in things its strong the coconut flavor! This is the beat keto dessert I have ever made!! Sooo thankful!! My kids loved it they do keto too!!

  6. 5 stars
    HI, just making this recipe, it’s in the oven. Did I miss something? I don’t see the recipe for the glaze/frosting on top? Can you tell me where to find it please

    • Sorry for that, I simply combine 1/2 cup of powdered erythritol with 1-2 tablespoons of heavy cream to drizzle on top. Add more heavy cream for a liquid runny icing or more powdered erythritol for a thicker one. This is zero net carbs so it won’t change your nutrition info. Make sure the cake is cold before adding or it gets soaked up into the bread. Enjoy! XOXO Carine

  7. 4 stars
    Was tasty. I added pecans. I made sure everything was measured correctly yet I could not cut in slices- it all just crumbled.I was very disappointed as I was looking at this as a go to recipe seeing how easy it was to put together.Where could I possibly have gone wrong? I followed the recipe exactly as stated.

    • I am sorry to hear that. Did you wait 3 hours before slicing your bread? If too hot the bread will be fragile. A bread or loaf that crumble apart means that the bread is too moist, under cooked or maybe you used butter instead of coconut oil or you are using almond meal which is less absorbent than ultra fine almond flour. I hope it helps, XOXO Carine

1 2

Disclaimer

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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