Irresistibly Fluffy Keto Cinnamon Bread Recipe You Can’t Miss!

Craving a comforting slice of cinnamon bread without the guilt? This keto cinnamon bread recipe delivers a remarkably fluffy texture and sweet cinnamon swirl while keeping the carbs low. With only a few net carbs per slice, it's the perfect breakfast or afternoon treat for those following a ketogenic lifestyle.

The Inspiration Behind the Recipe

The idea for this recipe stemmed from a love for gooey keto cinnamon rolls but with a desire for something quicker and easier to prepare. The result is a sweet almond flour bread with a lush cinnamon swirl, reminiscent of a light pound cake. Who wouldn't want cake for breakfast without the regrets?

Why This Keto Cinnamon Bread Works

This recipe stands out due to its ease of preparation, delicious flavor, and satisfying texture. It's quick to prepare, can be made in advance, and uses readily available ingredients. The combination of almond flour, coconut flour, and whey protein powder creates a fine crumb and excellent texture, while the cinnamon swirl adds a burst of sweet spice.

Key Ingredients and Their Role

Almond Flour: Provides the base for the bread. Ground almonds can be used, and if using super-fine almond flour, reduce the amount slightly.
Coconut Flour: Contributes to the bread's structure and helps absorb moisture.
Whey Protein Powder: Enhances the crumb and texture, adding a protein boost. Unflavored whey protein isolate is recommended. If you don't want to use it, replace the whey with ¼ cup / 25g more almond flour.
Eggs: Add richness and help bind the ingredients. Large, room-temperature eggs should be well-beaten to incorporate air for a lighter crumb.
Butter: Adds flavor and moisture. Melted and cooled butter is best.
Almond Milk: Creates a lighter crumb structure. Unsweetened almond milk is preferred.
Sweetener: Provides sweetness without the carbs. A "brown sugar" erythritol monk fruit sweetener blend complements the cinnamon flavor.
Baking Powder: Leavening agent for a fluffy texture.
Cinnamon: The star of the show, adding warmth and spice.
Vanilla Extract: Enhances the overall flavor profile.

Step-by-Step Instructions

Preparation: Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
Beat the Eggs: In a large mixing bowl, beat the eggs until frothy and pale, about 2 minutes.
Add Wet Ingredients: Add the sweetener, melted butter, vanilla extract, and almond milk to the eggs and mix until well combined.
Combine Dry Ingredients: In a separate bowl, mix together the almond flour, coconut flour, whey protein powder, and baking powder.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and blend until just combined. Be careful not to overmix.
Prepare Cinnamon Swirl: In a small bowl, stir together the sweetener and cinnamon for the filling.
Assemble the Bread: Fill half the batter into the loaf pan, then scatter the cinnamon mix on top. Add the rest of the batter over the cinnamon layer.
Create Marble Effect: Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, creating the marble effect.
Bake: Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. Check the bread after 40 minutes and cover with foil if it's browning too quickly.
Cool: Let the bread cool completely in the pan before slicing and serving.

Tips for Success

Measuring: Use kitchen scales for accurate measurements, especially with almond and coconut flour.
Batter Consistency: The batter should be thick but not as firm as cookie batter. Adjust with almond milk if needed.
Oven Temperature: Every oven is different. You may need to adjust the baking time to ensure the bread is fully cooked.
Don't Overmix: Overmixing can result in a dense bread.
Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.

Variations and Add-Ins

Nuts: Add a handful of crushed pecans or walnuts to the cinnamon swirl for a crunchy texture.
Sugar-Free Icing: Drizzle the bread with a mixture of powdered sweetener and water or cream.
Chocolate Chips/Dried Cranberries: Add sugar free chocolate chips or dried cranberries.
Crumb Topping: Add a cinnamon crumble to the top of the bread.

Serving Suggestions

Enjoy a slice with butter.
Toast it and add some cream cheese.
Use it to make keto french toast or keto french toast casserole.
Pair it with a cup of almond milk matcha latte.

Storing and Freezing Instructions

Refrigerator: Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 6 days.
Freezer: Slice and freeze for up to 6 months. Arrange slices on a baking tray, freeze until solid, then store in a freezer bag.
Defrosting: Thaw single slices as needed. Reheat in a toaster or microwave.

Is Cinnamon Bread Keto-Friendly?

Regular cinnamon bread is high in carbs due to the wheat and sugar content. This keto cinnamon bread uses low-carb flours and a zero-carb sugar substitute, making it a guilt-free treat.

Important Considerations

Dairy-Free Option: Replace the butter with coconut oil and use egg white protein instead of whey.
Nutritional Information: This recipe has 12 servings and approximately 2.2g net carbs per slice.
Sweetener Options: While a brown sugar erythritol monk fruit sweetener blend is recommended, other sweeteners like Swerve and Lakanto can also be used.

The Magic of the Instant Pot

For an ultra-moist texture, consider making this bread in an Instant Pot. The pressure cooker steams the bread while cooking, resulting in a remarkably tender crumb.

Read also: Easy Low-Carb Cheese Crackers

Instant Pot Instructions

Prepare the Batter: Follow the same batter preparation steps as the oven method.
Assemble: Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon. Add the remaining batter over top and another 1 1/2 tablespoons of the cinnamon mixture.
Cook: Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the "cake" setting for 60 minutes. (Or manual high if you don't have a cake setting). When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
Broil: Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining cinnamon mixture. Place on the center rack so that it’s not too close to the heat. Broil until the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides.
Drizzle: In a small bowl, whisk together the sweetener, cream, and vanilla until smooth. Add water 1/2 teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.

Read also: Magnesium Supplements for Keto

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