Keto Cinnamon Bread Recipe

By Sharon Best Jump to Recipe

Tame your sweet tooth without carbo-loading with this easy recipe that delivers the deep, comforting flavors of a cinnamon roll!

Nothing smells sweeter than fresh-baked cinnamon rolls. I used to love coming home from school to the rich aroma of butter, sugar, and cinnamon wafting from my mom’s kitchen. It always meant a yummy treat awaited me! In college, I baked her recipe for my roommates, who all raved about the buttery dough and deeply decadent layers of cinnamon and sugar.

I haven’t made those treats in years—mostly because my partner and I are living a low-carb lifestyle these days. But I recently found this keto cinnamon bread recipe and renewed my childhood affection for the spice. I didn’t expect it to be the same as my mom’s rolls, but it sure comes close!

First off, this recipe is about a hundred times easier than making the yeasty dough for cinnamon rolls. There’s no kneading or rising, just a little mixing before you bake. Swirling the cinnamon mixture into the batter was kind of fun—it felt like painting with food! Plus, the texture and flavor of the bread are really lovely. It’s a bit denser than yeast-based bread, closer to the texture of banana bread, but gorgeously moist. And it really tastes like an honest-to-goodness cinnamon roll! You get notes of vanilla, a hint of tang from the sour cream, and all that gooey, luscious cinnamon and butter swirl in every bite. It satisfies my sweet tooth in a big way.

I made this recipe with my gluten-free niece on a Saturday morning. I especially love that I can share it with her because the almond flour is naturally gluten-free. We’re already talking about making it again!

Ingredient spotlight: cinnamon

People have prized cinnamon for thousands of years. Ancient Egyptians used it for embalming and religious ceremonies. In Roman times, it was worth more than silver. Arab traders carefully guarded the spice’s true source, weaving fantastic tales about its origins to maintain their monopoly. Fierce competition for control of cinnamon groves helped shape the colonial spice trade in Sri Lanka, where “true” cinnamon originates.

You’re likely to find two main varieties on store shelves: Ceylon cinnamon—aka “true cinnamon”—and cassia cinnamon. Ceylon cinnamon is native to Sri Lanka and has a delicate, sweet, and mildly floral flavor. Its quills are thin and soft with many layers. Cassia cinnamon, by contrast, is more common and affordable, sourced largely from China and Southeast Asia. It delivers a bolder, spicier, and more pungent taste, and its sticks are thick and hard. Most grocery store cinnamon is cassia unless specifically labeled as Ceylon or “true cinnamon.”

How do I store leftovers?

After your keto cinnamon bread has cooled completely, wrap it in parchment paper or paper towels and place it inside an airtight container or resealable bag. It’ll keep in the fridge for up to 7 days or in the freezer for up to 3 months. Thaw overnight in the fridge—or reheat directly from the fridge or freezer in a toaster or oven to revive its fresh-baked texture.

Similar recipes to try

Hungry for more low-carb baked goods that feature cinnamon? Check out these Keto Cinnamon Sugar Muffins and this recipe for The Best Keto Pumpkin Bread. Want more recipes for bread that won’t tank your carb goals? Try this one for Keto Chocolate Chip Banana Bread, this one for Keto Cauliflower Bread, and this one for Low-Carb Almond Flour Bread.

Keto Cinnamon Bread Recipe

Sharon Best

Tame your sweet tooth without carbo-loading with this easy recipe that delivers the deep, comforting flavors of a cinnamon roll!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Cooling Time 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Breads & Muffins

Cuisine American

Servings 12

Calories 171 kcal

Ingredients

  

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For the Bread:

• 1/4 cup butter softened
• 1/2 cup 1:1 granulated sugar substitute
• 3 eggs
• 1/4 cup sour cream
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 3/4 cups almond flour
• 1 teaspoon baking powder
• 1/4 cup water

For the Cinnamon Swirl:

• 2 tablespoons butter melted
• 2 teaspoons cinnamon
• 2 tablespoons 1:1 granulated sugar substitute

Instructions

 

• Preheat the oven to 350°F. Prepare a loaf pan with either a spritz of nonstick cooking spray or a coating of butter.

Make the Bread Batter:

• In a large bowl, cream together the softened butter and sugar substitute until the mixture is light and fluffy.
• Whisk in the three eggs until well combined. Stir in the sour cream, cinnamon, vanilla, and salt.
  
• Stir in the almond flour, baking powder, and water. Set aside for a few minutes.

Make the Cinnamon Swirl:

• In a separate small bowl, combine the melted butter, cinnamon, and sugar substitute. Stir well to make sure the sweetener is fully dissolved and everything is fully incorporated.

Assemble and Bake the Bread:

• Pour half of the batter into the loaf pan. Drizzle half of the cinnamon swirl mixture over the batter. Pour in the remaining batter. Pour the remaining cinnamon swirl mixture on top. Run a knife through the batter in a figure 8 a few times to create a marble effect of the cinnamon mixture in the bread batter.
  
• Bake in the preheated oven until the crust is golden and a knife or toothpick inserted in the center comes out clean, about 45-55 minutes.
• Remove from oven and let the bread cool in the pan for 5-10 minutes. Then run a butter knife around the edges of the loaf and invert the pan to remove the loaf. Transfer it to a wire rack to cool completely, at least 30-45 minutes, before slicing.

Nutrition

Calories: 171kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 5gSodium: 105mgFiber: 2g

Keyword Keto Cinnamon Bread Recipe

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