Keto Cinnamon Bread
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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.
Dessert bread that I can pass as breakfast is a must, and my low carb cinnamon bread is my top choice. It reminds me of the cinnamon loaf I used to live on from Starbucks (yes, my breakfast for two years straight).
Instead of reinventing the wheel, I loosely adapted my cinnamon crunch bread (it’s such a family favorite!) but made a few tweaks to cut out the sugar and carbs. It wasn’t as simple as it sounds, because I had to account for a sugar-free sweetener and an alternative to bananas. In testing, I found that full-fat Greek yogurt provided the moisture needed, and allulose replaced the need for sugar without tasting artificial or fake.
The end result is a moist, fluffy, and sweetly spiced loaf that is great for breakfast, an afternoon snack, or to re-do my Starbucks experience, with a keto Frappuccino.
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 coating.
- 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.
Key Ingredients
Here’s what goes into my low carb cinnamon bread, along with kitchen notes. The complete list with measurements is in the recipe card below.
- 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 recently retested this, and found that allulose, or my keto brown sugar, gave the cinnamon bread the best flavor. Monk fruit sweetener works, but the texture can sometimes be a little bit gritty.
- Cinnamon. If you can find Saigon cinnamon (I get it at Costco), it’s my go-to cinnamon.
- Baking powder– Gives a slight rise and leavening to the loaf.
- Salt. Use this only if you use unsalted butter.
- Eggs. Room temperature eggs, please.
- Full-fat Greek yogurt. My secret ingredient that keeps the middle nice and moist. 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
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.
Arman’s recipe tips
- Don’t overmix. The more you mix, the more air is lost, making the bread too chewy and dense. I like to use a spatula and mix until a cohesive batter.
- Are the tops over-browning? That can happen if your oven cooks the tops faster than the rest. Loosely tent them with foil around the 15-minute mark and bake as normal.
- 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 crunch topping. Top the bread with my keto cream cheese frosting instead.
Storage instructions
To store: Leftover cinnamon bread should be refrigerated 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.
Frequently asked questions
No, I don’t recommend it. In testing, this recipe works best with a combination of the two low-carb flours. If you can’t tolerate almond flour, you can replace it with equal parts sunflower seed flour, cashew butter, or walnut flour. The loaf will be darker. There is no substitute for the coconut flour.
✅ Nutrition reviewed
“This keto cinnamon bread is a fantastic low carb and gluten-free quick bread that uses heart-healthy flours and minimal sugar. The healthy fats keep you fuller for longer.” – Felicia Newell, MScAHN, RD, CPT.
Keto Cinnamon Bread
Ingredients
- 1 1/2 cups almond flour blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup 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 tablespoons allulose
Instructions
- Preheat the oven to 180C/350F. Grease and line an 8 x 4 or 9 x 4-inch loaf pan and set aside.
- In a large mixing bowl, combine the almond flour, coconut flour, allulose, baking powder, salt, and cinnamon, and mix well. Add the butter, eggs, Greek yogurt, milk, and vanilla extract, and mix until incorporated. Do not overmix.
- 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.
Notes
- Tips: See my recipe tips above for making the best cinnamon bread.
- Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.
Nutrition
More keto dessert recipes
- 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
Very good!! It seemed like a lot of topping to sprinkle on top but it turned out perfect!
Hi Katie- thanks for the lovely comment and review 🙂 The topping can be a little much for some, so feel free to cut back on it 🙂
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
Just wondering what size loaf tin to use and also how many slices in the loaf?
Hi Leanne- 8 x 4 or 9 x 4 inch. It makes 12 servings 🙂
Hi! If my topping burned, is there a way to prevent that? Like should I lightly cover the top with tin foil or something? I’m a newbie in the kitchen… even though I’m 35 😂
That’s okay, Khadija! Yes, I would suggest loosely tenting it with foil around the 20 minute mark 🙂
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. 🙂
Warm muffins were ok, but cold were amazing after setting for awhile. And I added swerve brown sugar to 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!
Can I substitute anything for the coconut flour? I am deathly allergic
Hi Mechelle- I recently re-tested this and unfortunately it does not work replacing it with something 🙂
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.
Very delicious! I added the sugar cinnamon topping covered it with aluminum foil. Half way through uncovered it. Came out perfect. Thank you.
Do you cool in pan or out, or both?
In the pan is fine!
My sister is a ketosist, so going to make this for her visit here, but.. .do you cool the loaf IN the pan? On a rack? I think it’s important to know, sometimes it can effect the texture…also, planning to use allulose, should be ok, yes? Thanks…
I typically cool it in the pan completely then slice it 🙂
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!
Any way to use yeast for a
Nice yeasty flavor?
Hi Jaynie- I don’t recommend adding yeast to this, as it isn’t the kind of quick bread (like a crusty loaf) and more along the lines of banana bread. I have a classic keto bread recipe that you could add a pinch of yeast to and fold through some cinnamon sugar?
Very good, and as promised they are moist and tender with a great texture! I’m sans a loaf pan so I also made muffins. I used erythritol in the muffins and monk fruit for the topping. The only thing I did different was put an extra 2 T. erythritol in the batter because the package said it is a ratio of 1:1 1/3 cup. Not too sweet but maybe unnecessary. I’m looking forward to having these with Greek yogurt for breakfast. Yum!
Just made it!! Wow it’s moist and delicious !!
The only keto bread I’ve made so far that I like
Thanks
Thanks so much for the lovely review, Cristina! I’m so glad you’ve enjoyed it!
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