This keto cinnamon bread is the perfect low-carb, gluten-free, cafe-style morning or afternoon treat. You’ll be amazed at how easy it is to make and how good it tastes—soft, sweet, and delicious.
This recipe is part of my keto bread recipe collection, which includes my other keto cafe favorites like keto lemon poppy seed loaf and keto gingerbread.
Why You’ll Love This Keto Cinnamon Bread
- Simple ingredients: This recipe uses common keto pantry staples.
- Quick and easy: It’s ready in about an hour, with minimal prep time.
- Incredibly moist: Almond and coconut flour combine to create a tender and moist loaf.
- Perfectly sweet: The sweetness is adjustable to your liking.
- Versatile: Enjoy it plain, toasted, or with your favorite keto-friendly toppings.
- Perfect for meal prep: Slice it up and enjoy it for breakfast or snacks throughout the week.
Keto Cinnamon Bread Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup sweetener (e.g., erythritol, monk fruit)
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter, melted and cooled slightly
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Optional: cinnamon crunch topping, sugar-free glaze
How To Make Keto Cinnamon Bread
- Preheat Oven & Prep: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes clean.
- Cool: Let the bread cool in the pan for 10 minutes before removing and slicing.
Tips For Baking Perfect Keto Cinnamon Bread
- Measure Carefully: Use a kitchen scale for the most accurate measurements, especially for the almond and coconut flour.
- Don’t Overmix: Overmixing can lead to a tough bread. Mix until the ingredients are just combined.
- Adjust Sweetness: Taste your sweetener before adding it to the batter and adjust the amount to your preference.
- Check for Doneness: Start checking for doneness at the 40-minute mark. Every oven is different.
- Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
Variations And Flavor Ideas
- Keto Cinnamon Swirl Bread: To create a swirl, mix cinnamon and sweetener and sprinkle it over the batter before baking.
- Keto Cinnamon Bread with Cream Cheese: For extra richness, add a layer of softened cream cheese to the batter before baking.
- Cinnamon Crunch Keto Bread: For a crunchy topping, combine chopped nuts, cinnamon, and sweetener and sprinkle over the batter before baking.
- Chocolate Chip Keto Cinnamon Bread: Fold in sugar-free chocolate chips for a decadent treat.
- Spice it Up: Add a pinch of nutmeg or cardamom to the batter for extra warmth.
Keto Cinnamon Bread
This easy keto cinnamon bread recipe is low-carb, gluten-free, cafe style treat. Perfect for breakfast or a snack, this moist and sweet bread is made with simple ingredients.
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Print Pin Share EmailServings: 12 servings
Calories: 151kcal
Unit Conversion
Ingredients
- 1 ½ cups Almond Flour
- ½ cup Erythritol Sweetener (you can also use monk fruit or allulose)
- ¼ cup Coconut Flour
- 1 teaspoon Baking Powder
- ½ cup Unsalted Butter melted
- ½ cup Unsweetened Almond Milk
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Essence
- 3 large Eggs
- 3 teaspoons Cinnamon ground
Instructions
- Preheat your oven to 175C/350F. Prepare a 9x5in loaf tin by greasing and lining with parchment paper, set aside.
- In a large mixing bowl, add the almond flour, ⅓ cup of the erythritol (put the rest aside), coconut flour, and baking powder. Mix well.1 ½ cups Almond Flour, ½ cup Erythritol, ¼ cup Coconut Flour, 1 teaspoon Baking Powder
- Add the butter, almond milk, sour cream, vanilla essence and eggs. Mix to a thick batter.½ cup Unsalted Butter, ½ cup Unsweetened Almond Milk, ¼ cup Sour Cream, 1 teaspoon Vanilla Essence, 3 large Eggs
- In a small bowl mix together the remaining erythritol with the cinnamon.3 teaspoons Cinnamon
- Spoon half the batter into your prepared loaf tin and sprinkle over half the cinnamon mixture.
- Add the remaining batter, followed by the rest of the cinnamon mixture. Swirl together with a knife.
- Bake for 55 – 65 minutes, until the bread springs back when touched.
- Leave to cool in the tin for 10 minutes before turning out onto a cake rack to cool.
- Slice into 12 slices and serve.
Notes
STORING: Store your leftover Keto Cinnamon Bread in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 44mg | Potassium: 60mg | Fiber: 3g | Sugar: 1g | Vitamin A: 343IU | Calcium: 77mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Keto Cinnamon Bread
You can store leftover keto cinnamon bread in the fridge for up to 5 days or freeze it for up to 3 months.
Adjust the servings above to make a larger batch of this Keto Cinnamon Sweet Bread recipe.
Frequently Asked Questions
Can I make this keto cinnamon bread dairy-free?
Yes, you can make this recipe dairy-free by substituting the butter with coconut oil or another dairy-free alternative.
Can I use a different type of milk to make keto cinnamon bread?
You can use other keto-friendly milk options, such as macadamia or cashew milk. However, the flavor and texture may vary slightly.
Can I use this recipe to make keto cinnamon rolls?
Yes, you can adapt this recipe to make keto cinnamon rolls. Simply roll out the dough, spread with a cinnamon filling, roll it up, and slice into individual rolls before baking.
