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.

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.