Keto Cinnamon Bread
User Reviews
5
Keto Cinnamon Bread
Description
The Keto Cinnamon Bread recipe combines almond flour, coconut flour, and unflavored whey protein powder to create a gluten-free, low-carb base. The eggs are beaten until frothy to incorporate air, providing lightness. Melted butter adds richness, and almond milk keeps the bread moist. A cinnamon swirl made from granulated sweetener and cinnamon is layered inside and sprinkled on top before baking, resulting in a sweet spicy layer paired with the subtly sweet bread. The batter is baked in a loaf pan lined with parchment paper until set.
Its texture is soft and slightly dense, typical for flour blends without gluten, but the cinnamon swirl adds bursts of flavor and aroma throughout. The bread can be sliced into about 14 slices, with each slice having approximately 2g net carbs. This makes it suitable for those limiting carbohydrates while craving a sweet baked good.
This bread is often enjoyed toasted with butter or cream cheese and pairs well with a hot beverage for breakfast or an afternoon snack. It can be stored in an airtight container for several days or frozen for extended preservation, making it convenient to prepare ahead.
Adjustments such as reducing almond flour slightly if using extra fine almond flour improve texture. A sugar-free drizzle can also be added for added sweetness without increasing carbs.
Ingredients
- 5 egg large
- ½ cup granulated sweetener 100g
- ½ cup butter 114g, melted
- ⅓ cup almond milk 80 ml, unsweetened
- 2 teaspoon vanilla extract
- 2 ¼ cup almond flour 225g, ***see notes
- ¼ cup coconut flour 30g
- ⅓ cup whey protein powder 33g, unflavoured
- 2 teaspoon baking powder
Cinnamon Swirl
- ¼ cup granulated sweetener 50g
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit and line a loaf pan with parchment paper. I used a full size silicone loaf pan (9x5 inch).
- Beat the eggs until frothy and pale. They should double in size. This takes about 2 minutes. Add the granulated sweetener ( I used brown Lakanto) and continue beating for a further 1 minute.
- Next, add the melted butter, vanilla extract and almond milk and mix until well combined.
- In a separate bowl, mix the dry ingredients - almond flour, coconut flour, unflavoured whey protein powder and baking powder. Add the dry to the wet ingredients and blend until combined.
- Now stir together the granulated sweetener and cinnamon for the filling.
- Fill half the batter into the loaf pan and scatter the cinnamon mix onto the top. Then add the rest of the batter over the cinnamon layer. Gently bounce the loaf pan onto the counter a few times so the batter settles evenly. Then spread the remainder of the cinnamon mix on top of the cake.
- Stick a knife inside the batter and swirl it up and down lengthways and then from side to side, creating the marble effect. Pound the pan gently on the counter again and then bake for 50-55 minutes or until a skewer inserted comes out clean.
- Check the bread after 40 minutes. If it is already browned sufficiently, loosely place a piece of aluminium foil over the top to stop it from burning.
- Let cool completely before cutting.
Notes
- Using ground almonds equivalent to regular almond flour affects quantity; reduce to 2 cups if using extra fine almond flour.
- Each slice contains about 2 grams of net carbs and the recipe yields approximately 14 slices.
- The bread stores well in an airtight container for 4 days, or up to 6 days refrigerated, and freezes for up to 6 months.
- For extra sweetness, a sugar-free drizzle made from powdered sweetener mixed with water or cream can be added on the cooled bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Total Carbohydrates | 4.4g | 1% |
| Protein | 7.7g | 15% |
| Fat | 17.1g | 26% |
| Saturated Fat | 5.6g | 28% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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