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Keto Cinnamon Bread
5 from 30 votes

Keto Cinnamon Bread

Keto Cinnamon Bread is a low-carb loaf made with almond and coconut flours, eggs, and whey protein powder. It has a soft texture enriched by melted butter and almond milk, layered with a cinnamon-sweetened swirl for added warmth and flavor. This bread suits those following a ketogenic diet and offers a sweet yet low-carb option for breakfast or snacks. The batter is divided to create a cinnamon layer in the middle and on top, producing a distinct spice ribbon and a tender crumb.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 14
Calories: 199 kcal
Course: Dessert, Breakfast
Cuisine: British

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

    Cup of Yum
  1. 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).
  2. 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.
  3. Next, add the melted butter, vanilla extract and almond milk and mix until well combined.
  4. 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.
  5. Now stir together the granulated sweetener and cinnamon for the filling.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Calories 199kcal (10%) Total Carbohydrates 4.4g (1%) Protein 7.7g (15%) Fat 17.1g (26%) Saturated Fat 5.6g (28%) Sugar 1g (2%)

Nutrition Facts

Serving: 14 Serving

Amount Per Serving

Calories 199

% 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.