Keto Cinnamon Swirl Bread is rich, light and fluffy and reminiscent of cinnamon rolls. Enjoy this beautiful sweet bread recipe for breakfast or snack!
If you’re a lover of cinnamon rolls or coffee cake, you’re going to adore this cinnamon swirl bread!
It has that buttery richness and moistness you get in coffee cake with the powerful cinnamon thread weaving throughout it like you get from cinnamon rolls, and is made even more enticing with a simple glaze.
I based this Keto Cinnamon Swirl Bread off of the Keto Lemon Poppy Seed Bread I posted earlier this year.
The recipe is very similar, but replaced the lemon poppy seed flavor with a big bold cinnamon swirl!
The end result is a magically moist cake-like quick bread with an explosion of cinnamon and the most delightful crispy top.
An easy sugar-free glaze is optional but always recommended for aesthetics and for those of you who love a little frosting on your treats.
Grain-free, sugar-free, low-carb, dairy-free, and fun to prepare! The texture of this moist cinnamon quick bread is just so perfect.
Many keto recipes for low carb cinnamon bread call for sour cream, cream cheese, or butter, but we’re taking a different approach by making this almond flour bread dairy-free.
The end result is a sweet treat the whole family can enjoy, regardless of whether or not everyone is on a low carb diet.
Keto Cinnamon Swirl Bread Ingredients:
In order to keep the recipe keto friendly and low-carb, we must use low-carb flour and zero carb sweetener. Here’s what we do to make this magic happen!
Almond Flour & Coconut Flour: Our low-carb flours of choice. While almond flour does contain some carbohydrate, it is lower in carbohydrate than a flour made from grains like wheat flour, rice flour, oat flour, etc. The reason I use almond flour in my keto treats is I find it produces the best texture.
While coconut flour alone works in many applications, it just doesn’t have quite the texture I love for baked goods. We do use a touch of coconut flour in this recipe to help keep the bread held together nicely, but the primary flour needed is fine almond flour.
Sugar-Free Sweetener: Using a sugar-free sweetener such as monk fruit, erythritol or xylitol adds zero calories to the bread, and makes it nice and sweet while adding zero net carbs.
Choose your favorite granulated sweetener for this recipe! My personal preferences are Lakanto and Swerve.
You can use less sweetener depending on your taste buds. The way the recipe is written, the bread has a similar sweetness to cake.
Baking Powder, Baking Soda, and Sea Salt: Both baking powder and baking soda are used as leavening agents in this recipe to help the bread rise and also keep the slices held together.
You can use 2 teaspoons of baking powder and omit the baking soda if you’d like for a very soft consistency. I like the baking soda because it generates a crispy top, which I find irresistible.
You can add 2 teaspoons of apple cider vinegar to neutralize the baking soda if you’d like. The sea salt brings out all of the flavors in the bread for a rich buttery cinnamon delight.
Full-Fat Canned Coconut Milk: The fat portion of the recipe, which brings moisture and generates that tender crumb! Full-fat canned coconut milk is a marvelous ingredient for dairy-free baking. It contains that rich buttery flavor that you get from actual butter but is perfect for those who are lactose intolerant.
Not to mention, it has a natural sweetness to it to boost the tastiness of any dish. Don’t replace it with any other non-dairy milk or with coconut milk from a carton, as they will not have enough fat content to make the bread work out.
If you aren’t dairy-free, you can go with 1 stick of melted butter and ¾ cup of buttermilk, heavy cream, or whole milk to replace the coconut milk.
You can also use 1/4 cup of melted coconut oil, avocado oil, olive oil or canola oil and 3/4 cup of full-fat canned coconut milk if you like baking with coconut oil.
Eggs: Because this bread is grain-free and doesn’t contain starches to keep it held together, it requires more eggs than your typical bread. Don’t overthink it, just enjoy the cracking!
Vanilla Extract: Adding warmth and depth of flavor to the bread, vanilla extract brings luxury to any quick bread. If you don’t have it on hand, no worries – you can skip it and the bread will still be delicious.
Cinnamon Sugar Swirl: A simple combination of sugar-free sweetener and ground cinnamon is what makes the delectable cinnamon swirl. If you have a brown sugar substitute on hand, feel free to use that instead of regular granulated sugar-free sweetener.
If you don’t follow a low-carb diet and are fine with added sugar, you can easily replace the sugar-free sweetener with granulated cane sugar or coconut sugar. Coconut sugar is lower glycemic than cane sugar and is less refined, although it will make the bread a brown color.
How to Make Cinnamon Roll Bread:
Preheat the oven to 350 degrees F and line a bread loaf pan with parchment paper.
In a small bowl, stir together the sugar-free sweetener and cinnamon for the cinnamon swirl mixture. Set aside until ready to use.
Whisk together the eggs, full-fat coconut milk, and vanilla extract in a large mixing bowl and mix until well-combined. You can also use a stand mixer or a hand mixer if you prefer. Note: If your coconut milk is separated (this happens when canned coconut milk is cold), heat it in the microwave for 20 to 40 seconds until it is nice and creamy.
In a separate bowl, whisk together the almond flour, coconut flour, sugar-free sweetener, baking powder, and sea salt.
Pour the flour mixture into the bowl with the wet ingredients and mix until combined into a thick batter. Note: if the batter appears too thin, add an additional 2 tablespoons of coconut flour to thicken it up.
Transfer half of the bread batter to the parchment-lined prepared loaf pan and spread it into an even layer.
Sprinkle the majority of the cinnamon-sugar mixture over the batter, leaving just 1 to 2 tablespoons for the top of the bread.
Pour the remaining batter on top and use a rubber spatula or a spoon to gently spread it over the top of the cinnamon and sugar layer. Sprinkle the remaining cinnamon mixture on top.
Use a butter knife to make a large “S” shape down the length of the batter to create a swirl. You want this to be nice and big and flowy rather than making too many small swirls or the bread won’t have that iconic swirl look to it.
Bake on the center rack of the preheated oven for 50 to 60 minutes (I do 50), or until the bread is golden brown and tests clean. You’ll love the sweet smell coming from the oven!
Allow the bread to cool for at least 20 minutes before slicing and serving (if you can allow it to cool completely, it will be easier to cut).
How to Store Cinnamon Keto Bread:
You can keep the bread at room temperature for up to 5 days as long as you don’t live in a very humid area. If you have leftovers, store the bread in an airtight container in the refrigerator. You can also freeze the bread! Simply slice what’s remaining of the loaf into slices and place them in a zip lock bag. Freeze for up to 2 months.
This recipe yields 9 slices of bread with 9 net carbs per slice. Whether or not this low carb bread recipe is suitable for you depends on how much carb you consume in a day.
A strict keto diet for those who don’t exercise typically calls for 30 grams or less of net carbohydrates per day, in which case this keto bread recipe may not be a good fit.
For those who simply follow a low-carb diet or a sugar-free diet, this particular recipe for sweet cinnamon swirl will not affect blood sugar.
For the best tasting result, heat up a slice of this almond flour cinnamon bread and enjoy with a smear of butter when the craving hits
That’s it! Everything you need to make moist, delicious cinnamon swirl bread for a sugar-free treat. A keto breakfast of champions.
Get your cinnamon roll fix without all the work in the form of this low carb cinnamon swirl loaf!
More Keto Bread Recipes:
- Keto Zucchini Bread
- Low-Carb Gingerbread Loaf
- Keto Cranberry Orange Bread
- Vanilla Bean Keto Scones
- Dairy-Free Keto Coffee Cake
- ½ cup sugar-free granulated sweetener
- 1 Tbsp ground cinnamon
Low-Carb Quick Bread:
- 1 ¼ cups full-fat coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract, optional
- 2 cups almond flour, packed and leveled
- 2/3 cup sugar-free granulated sweetener
- 3 Tbsp coconut flour*
- 1 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp salt
- 1 cup sugar-free confectioners sweetener
- 2 to 3 tablespoons water
1. Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
2. In a small bowl, stir together the sugar-free sweetener and cinnamon for the cinnamon swirl mixture. Set aside until ready to use.
3. Whisk together the eggs, full-fat coconut milk, and vanilla extract in a large mixing bowl and mix until well-combined. You can also use a stand mixer or a hand mixer if you prefer. Note: If your coconut milk is separated (this happens when canned coconut milk is cold), heat it in the microwave for 20 to 40 seconds until it is nice and creamy.
4. In a separate bowl, whisk together the almond flour, coconut flour, sugar-free sweetener, baking powder, and sea salt.
5. Pour the flour mixture into the bowl with the wet ingredients and mix until combined into a thick batter.
6. Transfer half of the bread batter to the parchment-lined bread pan and spread it into an even layer.
7. Sprinkle the majority of the cinnamon-sugar mixture over the batter, leaving just 1 to 2 tablespoons for the top of the bread.
8. Pour the remaining batter on top and use a rubber spatula or a spoon to gently spread it over the top of the cinnamon and sugar layer. Sprinkle the remaining cinnamon mixture on top.
9. Use a butter knife to draw a large S shape down the length of the batter. Give the loaf pan a little shake to allow the batter to come back together.
10. Bake on the center rack of the preheated oven for 50 to 60 minutes (I do 50), or until the bread is golden brown and tests clean. Allow the bread to cool for at least 20 minutes before slicing and serving (if you can allow it to cool completely, it will be easier to cut).
To make the optional glaze, stir the sugar-free powdered sugar and water together in a bowl until it reaches your desired consistency. Drizzle over the bread, and enjoy!
*If the batter seems to thin, add another 2 tablespoons of coconut flour and mix well. The batter should be able to easily hold the cinnamon sugar layer without it falling into the batter.
Replace the sugar-free sweetener with regular granulated cane sugar or coconut sugar for a non low-carb version of this recipe.
Use 1/2 cup of melted butter plus 3/4 cup buttermilk or heavy cream in place of the full-fat canned coconut milk
Nutrition InformationYield 9 Serving Size 1 Slice (of 9)
Amount Per Serving Calories 261Total Fat 18gCarbohydrates 12gNet Carbohydrates 9gFiber 3gSugar 3gProtein 11g