Keto Cinnamon Bread
By Carine Claudepierre
Published on 10/21/2020 - Last updated on 10/27/2023
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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!
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
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
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.
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.
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.
More Sweet Keto Bread Recipes
If you love this gluten-free cinnamon bread recipe, you will also love the keto bread below:
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Keto Cinnamon Bread
Ingredients
- 5 Eggs at room temperature
- ½ cup Granulated 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 Granulated Sweetener
- 1 ½ tablespoons Ground Cinnamon
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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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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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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
I added walnuts and cream cheese. Get outta here deliciousness!
I’m a professional pastry chef and this is fantastic !! I switched out the cinnamon for chai tea spice FREAKING AMAZING
Yolanda, I see you said you are a professional baker, can I ask you some baking questions?? 🙂
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🥰
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
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!
Can I sub heavy cream or water for the almond milk?
Yes but the texture will be dense, less fluffy
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
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!!
Thank you so much for the receipt 🌺
Hi, did you use large eggs for this recipe?
Yes always large eggs are mentioned in the recipe card
Omggg the best recipe. My family loved it so much !!! How would these be as muffins ?
I didn’t try muffins but it should work too but bake faster. Enjoy! XOXO Carine
I decided again to do the loaf pan thank you for your response😀
My pleasure! Enjoy the recipe, XOXO Carine
Very good
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
Any way to make it without eggs? Maybe flax or chia eggs?
Unfortunately no. Keto cakes don’t use starch and without eggs or with egg replacement they won’t firm up at all. XOXO Carine