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    Home » Recipes

    Published: Dec 21, 2017 ·Updated: Mar 23, 2019 by Sabra · 75 Comments

    Keto Cinnamon Swirl Bread

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    This recipe for Keto Cinnamon Swirl Bread is the perfect breakfast treat for the entire family! It's low carb, gluten free and has no added sugar. Enjoy it as is, or try it toasted with butter.


    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    I have said it a million times, but I will say it again: I could eat a breakfast of bacon and eggs almost every day and die a very happy woman. On the rare occasion when I want something else - it's usually some type of carby cinnamon baked good.

    Something about cinnamon in the morning is so comforting and satisfying. Unfortunately, most of the usual options are far from keto friendly and even the low carb options are super high in calories.

    One of my old favorite (and definitely NOT keto) breakfasts, was warm cinnamon swirl bread with butter. So good and yet so simple, plus I love that it's not too sweet. Even before I went keto, too much sweet in the morning made me feel icky all day long.

    This recipe for keto cinnamon swirl bread, brings all the cinnamon goodness of traditional cinnamon bread minus the carbs and added sugar.

    The texture is a little bit more cake like then a traditional bread, but I was so happy with the taste that I decided to leave well enough alone. As I mentioned, I prefer my cinnamon bread on the less sweet side - but you can certainly increase the stevia to make it sweet enough for your preference.

    On the topic of sweeteners, I MUCH prefer using confectioners erythritol in most recipes, including this one. I feel it prevents some of the graininess that comes with using granular erythritol. You can purchase ready made confectioners erythritol HERE or you can just do what I did and pulse granular erythritol in a food processor. THIS is the erythritol I used for this recipe and it worked great plus it's cheaper per ounce then the premade confectioners.

    I have to admit that when I was making this, I really DID NOT expect it to turn out as well as it did, so I have zero pictures of the baking process. As soon as I make it again I will update this post with pics!

    Be sure to check out these other great recipes:

    • Keto Beer Bread
    • Keto Orange Cherry Muffins
    • Cinnamon Roasted Almonds
    Delicious, Low Carb and keto friendly cinnamon swirl bread

    Keto Cinnamon Swirl Bread

    Sabra - This Mom's Menu
    This is the perfect low carb sweet bread! Enjoy it as a breakfast, snack or even dessert.
    4.37 from 46 reviewers
    Prevent your screen from going dark
    Servings 10 servings
    Prep Time 15 mins
    Cook Time 30 mins

    Ingredients
      

    • 4 eggs separated
    • ¼ teaspoon Cream of Tarter
    • 2 tablespoon butter melted
    • 2 tablespoon butter softened
    • 1 teaspoon vanilla
    • 3 oz cream cheese softened
    • Liquid Stevia To Taste I used about 12 drops
    • 1 teaspoon Baking Powder
    • 1 cup Almond Flour
    • 1 ½ teaspoon Cinnamon divided
    • ¼ cup Erythritol I prefer confectioners

    Instructions
     

    • Preheat the oven to 350 degrees F, and prepare a 9x5" loaf pan with non stick spray.
    • Separate the eggs into 2 large bowls.
    • Add the cream of tarter to the egg whites and beat with an electric mixer until soft peaks form. Set aside.
    • Add softened butter, vanilla, cream cheese, and stevia to the egg yolks. Mix until well combined. Then add ½ teaspoon of cinnamon, baking powder and almond flour, stirring until well combined.
    • In a small bowl, combine the melted butter, erythritol, and the remaining 1 teaspoon of cinnamon. Stir to combine and set aside.
    • Fold the egg whites into the egg yolk mixture. This may take a few minutes as the egg yolk mixture may be fairly thick.
    • Pour half of the egg mixture into the prepared loaf pan. Evenly top with the cinnamon and butter mixture. Then the remaining egg mixture, ensuring that the mixture has been spread to the edges of the pan.
    • Using a butter knife, make swirls into the bread, keeping the knife vertical to prevent too much mixing between the layers.
    • Bake for 30-40 minutes or until the top is golden.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1SliceCalories: 161kcalCarbohydrates: 3gProtein: 5gFat: 15gSaturated Fat: 6gCholesterol: 87mgSodium: 93mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 350IUCalcium: 67mgIron: 0.8mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    « This Weeks Menu - December 18, 2017
    Frozen Hot Chocolate | Keto, No Added Sugar »

    Reader Interactions

    Comments

    1. Sonia says

      January 25, 2018 at 1:55 pm

      This bread is delicious!! Thanks for sharing!😀

      Reply
      • Sabra says

        January 25, 2018 at 2:32 pm

        I'm so glad that you liked it! It's definitely one of our favorites!

        Reply
        • Quengie says

          September 12, 2020 at 5:13 pm

          Is there substitute for liquid stevia? Can i just use any sugar substitute for that?

          Reply
          • Sae says

            October 11, 2020 at 9:05 pm

            Same question...

            Reply
    2. Erica says

      January 25, 2018 at 6:21 pm

      Oh my word. This is delicious!! Planning to make a little extra butter/cinnamon/swerve mixture to drizzle on top when serving!
      Thank you for this!!!

      Reply
      • Sabra says

        January 25, 2018 at 7:56 pm

        Thank you for your review, I am so glad that you liked it! Adding extra of that mixture on top is a great idea! You can never have enough butter in my opinion 🙂

        Reply
    3. Kim Watson says

      February 02, 2018 at 8:25 pm

      This looks delicious and I'm planning on making it soon. I noticed it calls for 4 eggs. What size egg are you using?

      Reply
      • Sabra says

        February 03, 2018 at 8:50 am

        I used large eggs. I hope you enjoy it!

        Reply
        • Kim Watson says

          February 04, 2018 at 3:06 pm

          Thank you. I look forward to trying this out on my family.

          Reply
    4. Tina says

      February 21, 2018 at 1:45 pm

      Do you think it would freeze ok?

      Reply
      • Sabra says

        February 21, 2018 at 3:05 pm

        I haven't tried it, so I can't say for sure - but I think that it would be fine!

        Reply
        • Tina says

          February 21, 2018 at 3:27 pm

          Cool! Thanks! I might try it in small loaves and test freezing!

          Reply
          • Sabra says

            February 21, 2018 at 5:47 pm

            Let me know how it goes!

            Reply
            • Deb says

              July 20, 2019 at 9:04 am

              Does not look like the picture it’s crumbled and when you add to egg white it looks nothing like the picture is their a liquid missing to this reciepe

            • Sabra says

              July 31, 2019 at 9:49 am

              Hi Deb, the recipe is correct and I have never noticed the batter to be 'crumbly' You can check out the video to see what may have gone wrong.

    5. Audrey says

      February 26, 2018 at 7:39 am

      I made this for my partner who is following the Keto diet and it was a huge hit! I am wondering if the bread should be refrigerated to stay fresh?

      Reply
      • Sabra says

        February 26, 2018 at 10:29 am

        That’s awesome! I do recommend storing it in the fridge 🙂

        Reply
    6. Sherry says

      March 18, 2018 at 5:25 pm

      Just made this bread and it was great. I substituted the liquid stevia with vanilla liquid stevia about 15 drops and omitted then vanilla

      Reply
      • Sabra says

        March 19, 2018 at 11:42 am

        Ohhh I bet the vanilla stevia is good!

        Reply
    7. Platinum says

      April 15, 2018 at 7:25 pm

      For some reason the swirls sank to the bottom and didn't stay layered in the center. Could it be that it was too heavy?

      Reply
      • Sabra says

        April 17, 2018 at 10:00 am

        You are probably right. I haven’t run into this problem, myself, but if you try it again, you could slightly bake the bottom layer before adding the swirls.

        Reply
    8. Tisa Patterson says

      April 22, 2018 at 4:20 pm

      Do you think these could be made into cupcakes?

      Reply
      • Sabra says

        April 23, 2018 at 9:47 am

        I haven’t tried it myself, but I’ve heard from other readers that it works well. You will probably need to cut back the baking time a little bit though 🙂

        Reply
    9. Samantha says

      May 12, 2018 at 4:06 pm

      What would you suggest in place of the Erythritol? I can’t do sugar alcohols.

      Reply
      • Sabra says

        May 12, 2018 at 7:56 pm

        I would try stevia. Just add a little at a time until you like the taste. If you try it, let me know how it goes!

        Reply
    10. Rachel says

      May 15, 2018 at 9:57 pm

      Could I use erythritol in the bread instead of the stevia?

      Reply
      • Sabra says

        May 15, 2018 at 10:08 pm

        yes, that should work. The stevia is pretty subtle - so you could even skip it and still have a pretty delicious bread!

        Reply
        • Quengie says

          September 12, 2020 at 5:27 pm

          can I skip the liquid stevia ?

          Reply
          • Sabra says

            September 24, 2020 at 6:25 pm

            Yes you can. You can leave it out entirely or swap it for another sweetener that you prefer. Hope that helps!

            Reply
            • Quengie says

              September 24, 2020 at 7:15 pm

              Thank you so much fir taking time to reply😁🙏stay safe🙏🙏🙏

    11. Martha says

      May 19, 2018 at 6:18 pm

      I made this and it was Devine! Can’t wait to make again!!

      Thank u very muchie!🌹

      Reply
    12. Martha says

      May 20, 2018 at 7:11 pm

      I made a vanilla icing with Swerve, vanilla extract, unsweetened almond milk. Oh so Yummy!

      Reply
      • Sabra says

        May 20, 2018 at 7:47 pm

        That sounds delish! Thanks for sharing!

        Reply
    13. Lana Prichard says

      May 24, 2018 at 11:49 am

      Could I use a sweetner like Splenda?

      Reply
      • Sabra says

        May 24, 2018 at 11:54 am

        I think that would work, but you will need to check the conversion ratios between splenda and erythritol

        Reply
      • Sherie says

        January 14, 2019 at 12:03 am

        Splenda is not a good substitute because it is a combination of sucralose, dextrose and maltodextrin. Since Splenda is made up of 2 different sugars, it is not ideal for a keto diet.

        Reply
    14. Laurie says

      May 26, 2018 at 12:16 pm

      what would you substitute for eggs in this recipe?

      Reply
      • Sabra says

        May 26, 2018 at 6:54 pm

        That's a tough one. The eggs not only help to bind the ingredients, but they also help give the bread a little rise, so I'm not sure that the recipe would work without them.

        Reply
    15. Julie says

      June 10, 2018 at 10:32 pm

      I'm assuming you can use powdered Stevia, as well?

      How much would you recommend?

      Reply
      • Sabra says

        June 12, 2018 at 9:32 am

        I’ve never cooked with powdered stevia, but I’m sure that it would work. When substituting sweeteners I usually start with half of the sweetener the recipe calls for and then sweeten to taste from there.

        Reply
    16. Amber says

      June 11, 2018 at 6:28 pm

      Could you sub in coconut flour for the almond flour? If so, how much coconut flour?

      Reply
      • Sabra says

        June 12, 2018 at 9:30 am

        I’m not sure that it would turn out the same, but it might be worth a try! Coconut flour is generally subbed for almond flour at a ratio of 1/3 to 1. I would start there and then add more if needed.

        If you try it, let me know how it goes and how much coconut flour you end up using 🙂

        Reply
    17. Tara says

      July 08, 2018 at 12:49 pm

      For the 1/4 cup erithrytol, you say that you prefer powdered. If using pre-powdered sweetener, would it still be 1/4 cup, or was that the granular measure before you powdered it manually?

      Reply
      • Sabra says

        July 08, 2018 at 9:14 pm

        Yes, still 1/4 cup 😋

        Reply
    18. Aubrianne says

      August 01, 2018 at 1:53 pm

      I’m so happy with how this bread turned out, and I even messed up a little! I put the erithrytol into the egg mixture before realizing it went with the butter, so I did both and cut back the stevia ( which I don’t love the taste of, but was really good in this!) its still lightly sweet to my taste buds. It’s good right out of the pan, but I had a little extra time so I crisped it a bit with some butter this morning, so good!

      Reply
    19. Jennifer M. says

      August 10, 2018 at 7:11 pm

      Thanks so much for this! I am a serious cinnamon lover, and I can't wait to try it out. ❤

      On a probably annoying (to you) side note: you have some "then"s that should be "than"s in this recipe. I realize it's not a huge deal to most people, but I think if you're going through the work of putting your brand out there, it's a bit more professional and trustworthy to have *at least* correct spelling and proper grammar. That's just me 😊

      Reply
    20. Donna Bowen says

      August 12, 2018 at 2:30 pm

      I just made this bread, it just came out of the oven. It smells awesome. I skipped step 8 by mixing the ingredients in with the egg and almond flour mixture. As soon as it cools, I'll be trying a slice.

      Reply
    21. Lisa says

      September 04, 2018 at 5:12 pm

      Do you know what the carb and calorie count is?

      Reply
      • Sabra says

        September 04, 2018 at 9:11 pm

        It is listed on the recipe card, in the notes section

        Nutrition info for 1/10th of the recipe: 172 calories, 15.7g fat, 2.5g carbs, 1.2g fiber, 5.8g protein. 1.3 net carbs per slice!

        *this is only an estimate using the exact ingredients that I used and NOT including the erythritol.

        Reply
    22. Thaimara says

      September 04, 2018 at 9:24 pm

      Can I use coconut sugar instead of erythritol?

      Reply
      • Sabra says

        September 04, 2018 at 9:35 pm

        Coconut sugar should work fine, but will obviously increase the carb count quite a bit. Just be aware in case that is a concern. xo

        Reply
    23. elizabeth says

      September 19, 2018 at 12:01 pm

      Made this as written, it was delicious. Really helped with me and bfs cravings. I made it again without the cinnimon/swerve mixture, added an additional egg white, and did not add as much stevia. I baked in a smaller nonstick bread tin and it made some awesome keto sandwich/toast white bread. Simplest way iv found. Great texture, held together reasonably well with a neutral taste.

      Reply
    24. Kristin says

      September 28, 2018 at 3:47 pm

      Is there something you’d recommend if I don’t not have liquid stevia

      Reply
      • Sabra says

        September 28, 2018 at 5:35 pm

        any sweetener will do!

        Reply
    25. Vanessa says

      October 15, 2018 at 10:14 pm

      Thanks for sharing! Does it keep long?

      Reply
      • Sabra says

        October 17, 2018 at 8:56 am

        It should keep for a week in the fridge, but you can also freeze it!

        Reply
    26. Paula says

      October 25, 2018 at 9:56 am

      First bread recipe I did not pitch in the trash. Great texture and flavor. My cinnamon mixture went to the bottom so I will just put it on top next time. I did use the superfine Almond flour and that helped too. Thanks!

      Reply
      • Sabra says

        October 25, 2018 at 7:56 pm

        Thanks so much for the kind review Paula! So glad you enjoyed it 🙂

        Reply
    27. Jan says

      December 17, 2018 at 10:51 am

      Been doing Keto now for about 8 months and this bread, without a doubt, is the best I've ever tasted. The only thing I added was a few chopped pecans to the cinnamon/butter mixture. It's moist. Has no aftertaste. Cannot tell it's Keto. Served warm with a slathering of butter or with no-sugar whipped cream, it's absolutely amazing! The only bad thing is that I could eat the entire loaf at one sitting ... it's really THAT good!!! Congratulations on a winner recipe!

      Reply
    28. Debbie says

      February 08, 2019 at 3:05 pm

      Good keto staple when you need something slightly sweet. I doubled the cinnamon/butter for the swirl & made 3 mini loaves. I'm not a stevia fan, so I used a total of 3 T sugar (one tablespoon for swirl, 2 tablespoons for batter).

      Reply
    29. Pam says

      March 23, 2019 at 7:59 pm

      I made this today and it is delicious!

      Reply
    30. Amanda says

      March 28, 2019 at 9:36 pm

      I don’t have liquid stevia. How much erithritol should I put in the batter in place of the stevia?

      Reply
      • Sabra says

        March 29, 2019 at 7:26 am

        Hi Amanda! Start with about 2 tbsp and then add more if you would like it a bit sweeter. Hope that helps!

        Reply
    31. Liz says

      August 17, 2019 at 10:01 pm

      I made this today.. it was not bad at all. I will recommend using less tartar. Now my bread totally fell apart when. I tried taking it out of the pan, even though I added butter to the pan.
      Not sure what to do so the bread wont stick.. I would make it again.

      Reply
    32. Sue Arakawa🌺 says

      September 26, 2019 at 4:35 pm

      This is the easiest , not alot of dishes to clean, tastiest of the coffee cakes. Plus it is fast to cook .

      Reply
    33. Lori says

      January 12, 2020 at 5:45 am

      Hands down the BEST bread I've made so far. This is so incredibly moist and full of comforting subtle flavors. After being on a pretty strict Keto diet for nearly three months it was hard to no want to eat the entire loaf in one sitting! This recipe is a keeper! Thank you for creating and for sharing it!

      Reply
    34. Donna keeley says

      January 19, 2020 at 10:00 am

      Excellent! I added softened cream cheese to the cinnamon mixture, increased the cinnamon and used a touch of agave as sweetener......

      Reply
    35. luz says

      April 08, 2020 at 12:26 pm

      This was the BEST keto breakfast bread recipe I have ever tasted! I followed your instructions exactly & it was PERFECT!! I felt like I was eating bread again!! So fluffy & yummy!! I willl be making this again - thank you for publishing it! - Luz

      Reply
      • Michele says

        April 09, 2020 at 8:13 pm

        I have all the ingredients but realized I don't have cream of tartar. Is there a substitute for it or should I just whip the whites without it? I'm looking forward to this. Thanks.

        Reply
        • Sabra says

          April 10, 2020 at 9:34 am

          Hi Michele! you can leave out the cream of tartar if you don't have it. It helps to stabilize the egg whites so your bread may not be quite as fluffy, but the impact should be minimal.

          Hope that helps!

          Reply
    36. Connie says

      July 01, 2020 at 11:01 pm

      Do you happen to know any substitute for cream cheese?? I am on a strict Candida diet and can’t have it. Thank you!

      Reply
    37. Jane says

      September 13, 2020 at 3:59 pm

      I liked this a lot! I sprinkled some chopped pecans over the cinnamon layer then put the rest of the dough on top...also made some extra cinnamon sugar mix and added that to the top before baking it...turned out great! Thank you!

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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