keto low carb cinnamon swirl bread on a baking rack

Cinnamon Swirl Bread (Keto/Low Carb)

This Cinnamon Swirl Bread is a low carb keto sweet bread that is incredibly quick and easy to make. At 2 grams net carbs per slice, this is the perfect gluten-free treat to enjoy at any point in the day. 

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. 

Best Cinnamon Swirl Bread Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

sliced loaf of keto low carb cinnamon bread

Do you remember Pillsbury Cinnamon Swirl Bread? It was one of those box mixes from the 90s. For whatever reason, I was hooked on that stuff when I was a teenager. Cinnamony, crumbly sweet bread was absolutely my jam back then.

I’m not sure it’s even in production anymore, but if you are someone that has a nostalgic tie to sweet cinnamon bread, you’ll absolutely love this low carb, gluten-free version. Made with almond flour, this recipe is essentially a cinnamon roll muffin in sliceable bread form. Soft, fluffy, and moist, this is one keto-friendly bread that you’ll actually enjoy.

I’ve opted to use brown erythritol in this recipe to create a crunchy cinnamon sugar coating on the top of the bread. The middle is moist and crumbly, just like what I used to bake up years ago. Great with a cup of coffee in the morning, or even as a dessert (the texture is almost like a cinnamon pound), this versatile sweet bread is perfect just about any time. 

slice of low carb keto cinnamon swirl sweet bread with a cup of coffee

How to Make Keto Cinnamon Sweet Bread

Ingredients

keto low carb cinnamon bread before baking
Fill loaf pan with half of the batter. Sprinkle with cinnamon to create the internal swirl before topping with the remaining batter.

Directions

Preheat oven to 325 degrees. Liberally grease a standard size bread loaf pan. Line with parchment paper hanging over the sides for easy removal. In a small bowl, mix together brown erythritol and 2 tsp cinnamon; set aside.

In a large mixing bowl, combine almond flour, white erythritol, whey protein, baking powder, and salt. In a medium mixing bowl, whisk together butter, egg, almond milk, and vanilla. Add to flour mixture. Stir until incorporated.

Pour half of the batter into the pan. Sprinkle with half of the cinnamon/sugar mixture. Top with remaining batter. Add remaining cinnamon sugar on top. Draw a knife through the batter to marbelize.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

a finished loaf of keto cinnamon swirl sweet bread

Low Carb Cinnamon Bread Tips & Tricks

Don’t raise the baking temperature. I know it’s tempting to increase the temperature so that you don’t have to wait 50 minutes, but the brown erythritol will burn at a higher temperature. The top should yield a nice crunchy cinnamon toffee-like taste, not a burnt coating.

Do I have to use whey protein? If you want the resulting bread to actually have a bread-like texture, yes. Almond flour has no gluten, which is the protein structure found in wheat. To make up for that, this recipe calls for whey protein powder. If you try the recipe without it, you’ll have a very soft, crumbly bread-shaped muffin.

If you opt to use smaller loaf pans, adjust the cooking time. Smaller loaves will not require the full cook time. Start out with 25 minutes and test doneness before adding more time. The type of pan will also determine how long to bake. Metal versus stoneware versus glass can dramatically change the cook time.

a slice of keto cinnamon bread on a plate with a cup of coffee

How to Serve and Store Gluten-free Cinnamon Swirl Almond Flour Bread

Make sure the sweet bread is completely cool before slicing as it will be quite soft initially. This bread is delicious on it’s own for breakfast, a quick snack, or even dessert. I love a thick slice with a hot cup of coffee!

If you are doing a brunch, this cinnamon swirl bread with be incredible alongside my Keto Corned Beef Hash or Asparagus, Goat Cheese, and Leek Quiche. I see the perfect Christmas, New Year’s , or Mother’s Day breakfast menu coming together here!

Storing this keto-friendly cinnamon bread is easy! Store any leftovers in an airtight container on the counter. Like other almond flour baking goods, it does get more moist the longer it sits. I recommend enjoying this within 2-3 days.

keto low carb cinnamon swirl sweet bread

Other Low Carb Keto Bread Recipes you’ll love

Cinnamon Swirl Bread (Keto/Low Carb)
Yield: 12

Cinnamon Swirl Bread (Keto/Low Carb)

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

This Cinnamon Swirl Bread is a low carb keto sweet bread that is incredibly quick and easy to make. At 2 grams net carbs per slice, this is the perfect gluten-free treat to enjoy at any point in the day. 

Ingredients

  • 1/3 cup brown erythritol
  • 2 tsp ground cinnamon
  • 2 cups blanched almond flour
  • 1/2 cup white erythritol
  • 1/4 cup whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla extract

Instructions

Preheat oven to 325 degrees. Liberally grease a standard size bread loaf pan. Line with parchment paper hanging over the sides for easy removal. In a small bowl, mix together brown erythritol and 2 tsp cinnamon; set aside.

In a large mixing bowl, combine almond flour, white erythritol, whey protein, baking powder, and salt. In a medium mixing bowl, whisk together butter, egg, almond milk, and vanilla. Add to flour mixture. Stir until incorporated.

Pour half of the batter into the pan. Sprinkle with half of the cinnamon/sugar mixture. Top with remaining batter. Add remaining cinnamon sugar on top. Draw a knife through the batter to marbelize.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 52mgSodium: 217mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gProtein: 7g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.

Noshin’ & Num Nums is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

6 Comments

  1. Is there anything I can substitute for the whey powder? And what is it?

    • Hi Suzanne! Whey protein powder is basically the protein that is separated out from cheese production. Because almond flour has no gluten it won’t have the protein structure that comes from using wheat flour. To give this bread recipe more structure, whey protein is used. You could substitute egg white protein powder, but I actually find that harder to locate unless you buy it online. You can normally get smaller packets of whey protein from Whole Foods so then you don’t have to buy one of those giant containers. Hope that helps!

  2. I’m allergic to whey…. yeah, I know I’m weird! LOL Can I use pea protein powder instead?

  3. Peggy Daugustino

    This recipe turned out great! I used a silicone bundt pan I got on Amazon and it made the perfect “Cinnamon Swirl Coffee Cake”. I got 12 good size pieces. As I was putting it together I found I had no Almond milk. I took a couple of Tablespoons of sour cream and added enough water to make it the consistency of milk. Worked out fine. Your recipes are some of the best Keto I’ve found in the last 2 years. Thanks so much!

Leave a Comment

Your email address will not be published. Required fields are marked *

*