Moist, tender, and laced with a rich cinnamon-sugar crust, this Keto Cinnamon Bread tastes just like classic cinnamon coffee cake without the carbs. It requires no yeast, no kneading, and just a simple mix-and-bake process!
Why You’ll Love This Recipe
No Kneading Required: Simply whisk the ingredients together, pour into the pan, and bake.
Low-Carb & Gluten-Free: Made with almond flour and granulated sweetener for maximum flavor with minimal net carbs.
Warm Cinnamon Crunch: A golden cinnamon-sweetener crust baked right on top for incredible texture.
Essential Kitchen Equipment
Standard Loaf Pan (8×4 inch): Lined with parchment paper.
Large Mixing Bowl & Whisk: For blending the wet and dry ingredients smooth.
Wire Cooling Rack: Crucial for allowing the bread to set properly before slicing.
Ingredients
Bread Batter Base:
2 cups Blanched almond flour
1/2 cup Granulated keto sweetener (Erythritol, Allulose, or Monk Fruit)
4 large Eggs (room temperature)
1/3 cup Unsalted butter (melted and cooled) or coconut oil
1/4 cup Unsweetened almond milk
1 1/2 tsp Baking powder
1 tsp Pure vanilla extract
1/2 tsp Ground cinnamon
1/4 tsp Salt
Cinnamon Sugar Topping:
1 1/2 tbsp Granulated keto sweetener
1 tsp Ground cinnamon
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C).
2. Line an 8×4-inch loaf pan with parchment paper and spray lightly with non-stick cooking spray.
Step 2: Mix the Batter
1. In a large bowl, whisk together the 4 eggs, 1/3 cup melted butter, 1/4 cup almond milk, and 1 tsp vanilla extract until smooth.
2. Add the 2 cups almond flour, 1/2 cup sweetener, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
3. Mix with a spatula or whisk until a smooth, thick batter forms.
Step 3: Top & Bake
1. Pour the batter into your prepared loaf pan and smooth the top evenly.
2. In a small dish, combine the 1 1/2 tbsp sweetener and 1 tsp ground cinnamon for the topping. Sprinkle it generously over the top of the loaf.
3. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Step 4: Cool & Slice
1. Let the bread cool in the pan for 15 minutes.
2. Lift out using the parchment paper and transfer to a wire cooling rack to cool completely before slicing into 10 slices.
Chef’s Tips
Use Allulose for Extra Softness: Allulose keeps keto baked goods soft and prevents them from drying out or crystallizing when stored.
Cool Before Slicing: Almond flour bread needs time to cool and firm up, or it will crumble when cut warm!
Nutritional Breakdown (Per Slice / 10 Yield)
Servings: 10 slices
Calories: ~165 kcal
Protein: 6g
Net Carbs: 2.5g
Fat: 14g
Frequently Asked Questions (FAQ)
How should I store leftover slices?
Keep the loaf sealed in an airtight container in the fridge for up to 1 week. Pop a slice in the toaster oven or microwave for a few seconds to warm it up