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This keto cinnamon bread recipe is moist, tender, and deceptively low-carb! Made in one bowl, it’s my favorite quick bread for a satisfying breakfast or dessert.
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!
Table of Contents
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
Keto Cinnamon Bread
Ingredients
- 1 1/2 cups almond flour blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated sweetener of choice allulose or monk fruit sweetener
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon salt omit if using salted butter
- 1/2 cup butter softened and salted
- 3 large eggs
- 1/2 cup Greek yogurt can use sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the cinnamon crunch
- 1 tablespoon cinnamon
- 3 tablespoon granulated sweetener of choice
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add the rest of the ingredients and mix well, until fully incorporated.
- Transfer the batter into the loaf pan. Sprinkle the cinnamon and sweetener over the top. Bake the cinnamon bread for 45-50 minutes, until a skewer comes out clean and the topping is crunchy.
- Remove from the oven and let the loaf cool completely, before slicing.
I wish you would have put the pan size in your recipe. It looked like a lot of dough for a 4×8 pan so I used a larger one and it would have been best in the 4×8. So, now I know for next time. But the recipe is delicious. Thank you, Barbie
Awesome flavor and texture! If I hadn’t made these myself, I wouldn’t have believed they were low carb. Can’t wait to make these for my diabetic buddy. Definitely printing this one out for my Keto recipe folder.
I used Country Crock plant based butter, sour cream, erythritol, and a pinch of nutmeg in the muffins. I scooped the batter into muffin tins (perfectly made 12 muffins) and sprinkled the cinnamon topping on before baking 30 min(I used 1 T of Swerve brown sugar in it, too). I wouldn’t say the topping BURNED, but it LOOKED burned, so next time I might add it later in baking. Also, because it darkened up so much, I might try making a cute design with it. I’ve shoveled 3 of these in my face already, so I’m not too worried about that topping. 🙂
These are amazing! Like others, I made this into 12 muffins. I baked them at 350 degree’s for 30 minutes and they are perfect! The inside is soft and very moist and the outside has a great cinnamon crunch…perfect!
Next time I’ll add some chopped pecans!
I love your easy recipes Arman!
reply to Jennifer:
you can try putting half the batter in, sprinkle the topping, then top with rest of batter. would be more like a cinnamon swirl
Grrrrr… terrible about forgetting the stars! 🙂
You are an absolute Gem, Kelly!v
Wow, Arman! Once again, I’m amazed. I had a slice warm out of the oven with some butter on it and I thought I’d died and gone to heaven. Doesn’t taste like keto at all… tastes decadent. Thanks! You’re so my new go-to keto recipe spot.
Do you cool in pan or out, or both?
In the pan is fine!
Recently started keto and missing bread. These are fantastic! I did as others mentioned and baked in muffins. I used sour cream. They almost burned on top so recommend reducing time for muffins by at least ten minutes. I put the topping on after, dipped tops in butter and then cinnamon sugar mix. So good! Can’t wait to try your other keto breads and goodies!
Thank you, Erin!
We also made muffins, for better portion control…glad we did. probably wouldn’t have stopped until they were gone!
Definitely A winner
OH WOW! 5hese are fabulous. I decided to make 12 muffins instead of one loaf, easier for portion control. I forgot to put in the vanilla, but it’s still pretty darn good. Also forgot the topping
Will definitely be making these again
Please do!
Amazing! I love healthy sweet treats that I can eat guilt-free. the pictures look delicious. Can’t wait to try it out
I made this today for my Christmas bread collection. My daughter will be the one who devours this since she is all about the cinnamon. The flavor is very good; it is slightly sweet the texture is good; if you make Arman’s keto bread you will find this a little bit softer than that bread. At least it was for me. The topping, for me, was a bit burned on the top but that could be my oven so next time I make this (and I will!) I will put the topping on half way through the baking. Thank you again!!
What gluten free flour can be used instead of almond flour? Allergic to all nuts. Thanks