Looking for more keto dessert breads? Try my keto pumpkin bread, keto blueberry bread, or keto banana bread! Dessert bread that I can pass as breakfast is a must, and my low carb cinnamon bread is my top choice. I adapted my cinnamon crunch bread (it’s such a family favorite!) but made a few tweaks to cut out the sugar and carbs and friends, we have a winner!
Why I love this recipe
Freezer-friendly. I usually make two loaves of bread and keep one in the freezer so I can have a slice because, trust me, the first loaf will be gone before you know it. Diet-friendly. It’s naturally low-carb and gluten-free, and with a few basic swaps, it’s easy to make dairy-free and vegan. Perfect for cinnamon lovers. This bread is not only cinnamon-infused but also topped with an addictively crunchy cinnamon sugar topping. Perfect texture and flavor. Because it’s made with almond flour and coconut flour, you get a cakey, chewy texture alongside a tender crumb. The cinnamon adds sweetness, with no actual sugar needed.
Ingredients needed
Almond flour– Blanched almond flour or superfine almond flour. Avoid using almond meal as it could make the loaf dense and gritty. Coconut flour– A little coconut flour makes the bread a little more cakey and tender. Granulated sweetener of choice– I used allulose, but monk fruit sweetener and keto brown sugar can also be used. Cinnamon– A must for a cinnamon heavy recipe! Use Saigon cinnamon if possible, as it has the best cinnamon flavor. Baking powder– Gives a slight rise and leavening to the loaf. Salt- Use this only if you use unsalted butter. Eggs– Room temperature eggs. Greek yogurt– The secret ingredient to give it extra moisture. You can also use sour cream if you prefer. Butter– Salted and softened butter. If you use unsalted butter, you will need to add the salt. Milk– Any milk can be used. I used unsweetened almond milk. Cinnamon crunch topping– A combination of cinnamon and allulose or monk fruit sweetener. This forms the gorgeous cinnamon crunch on top!
How to make keto cinnamon bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C. Grease a loaf pan and line it with parchment paper. Step 2- Make the dough. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and mix until combined. In a small bowl, combine the cinnamon and sugar substitute for the topping. Step 3- Top and bake. Transfer the batter to the loaf pan. Sprinkle the cinnamon mixture over the top. Bake the cinnamon bread for 45-50 minutes, until a skewer comes out clean and the topping is crunchy. Step 4- Cool and slice. Remove from the oven and let the loaf cool completely before slicing.
Recipe tips and variations
Make vegan keto cinnamon bread. Replace the egg with flax eggs, use plant-based yogurt, and substitute coconut oil for butter. Don’t overmix. The more you mix, the more air is lost, making the bread too chewy and dense. Only mix until you have a cohesive batter. Don’t let it overbake. Everyone’s ovens differ, so you may need to bake longer to ensure it is completely cooked. Your cinnamon bread is fully cooked when the center springs back slightly, and a skewer comes out clean. Add some mix-ins. Like chopped walnuts, pecans, chocolate chips, or raisins. Skip the frosting. Top the bread with keto cream cheese frosting instead.
Storage instructions
To store: Leftover cinnamon bread should be stored in the refrigerator in a sealed container or covered completely. This will keep well for up to 1 week. To freeze: Place slices of the cinnamon bread in a ziplock bag and store in the freezer for up to 6 months.
More keto dessert recipes to try
Keto cinnamon rolls– Golden brown on the outside and fluffy in the center. Keto zucchini bread– Enjoy it sweet or savory. Keto pound cake– Another one of my favorite keto treats for afternoon coffee! Keto cupcakes– Made with coconut flour and lightly sweetened, it’s hard to believe they’re only 2 grams of net carbs per cupcake. Or any of these keto desserts
