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.
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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!
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Keto Cinnamon Swirl Bread
Ingredients
- 4 eggs separated
- 1/4 tsp Cream of Tarter
- 2 tbsp butter melted
- 2 tbsp butter softened
- 1 tsp vanilla
- 3 oz cream cheese softened
- Liquid Stevia To Taste I used about 12 drops
- 1 tsp Baking Powder
- 1 cup Almond Flour
- 1 1/2 tsp Cinnamon divided
- 1/4 cup Erythritol I prefer confectioners
Instructions
- Preheat the oven to 350 degrees F, and prepare a 9×5″ 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 1/2 tsp of cinnamon, baking powder and almond flour, stirring until well combined.
- In a small bowl, combine the melted butter, erythritol, and the remaining 1 tsp 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.
Video
Notes
This bread is delicious!! Thanks for sharing!😀
I’m so glad that you liked it! It’s definitely one of our favorites!
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!!!
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 🙂
This looks delicious and I’m planning on making it soon. I noticed it calls for 4 eggs. What size egg are you using?
I used large eggs. I hope you enjoy it!
Thank you. I look forward to trying this out on my family.
Do you think it would freeze ok?
I haven’t tried it, so I can’t say for sure – but I think that it would be fine!
Cool! Thanks! I might try it in small loaves and test freezing!
Let me know how it goes!
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?
That’s awesome! I do recommend storing it in the fridge 🙂
Just made this bread and it was great. I substituted the liquid stevia with vanilla liquid stevia about 15 drops and omitted then vanilla
Ohhh I bet the vanilla stevia is good!
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?
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.
Do you think these could be made into cupcakes?
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 🙂
What would you suggest in place of the Erythritol? I can’t do sugar alcohols.
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!
Could I use erythritol in the bread instead of the stevia?
yes, that should work. The stevia is pretty subtle – so you could even skip it and still have a pretty delicious bread!
I made this and it was Devine! Can’t wait to make again!!
Thank u very muchie!🌹
I made a vanilla icing with Swerve, vanilla extract, unsweetened almond milk. Oh so Yummy!
That sounds delish! Thanks for sharing!
Could I use a sweetner like Splenda?
I think that would work, but you will need to check the conversion ratios between splenda and erythritol
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.
what would you substitute for eggs in this recipe?
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.
I’m assuming you can use powdered Stevia, as well?
How much would you recommend?
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.
Could you sub in coconut flour for the almond flour? If so, how much coconut flour?
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 🙂
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?
Yes, still 1/4 cup 😋
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!
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 😊
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.
Do you know what the carb and calorie count is?
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.
Can I use coconut sugar instead of erythritol?
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
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.
Is there something you’d recommend if I don’t not have liquid stevia
any sweetener will do!
Thanks for sharing! Does it keep long?
It should keep for a week in the fridge, but you can also freeze it!
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!
Thanks so much for the kind review Paula! So glad you enjoyed it 🙂
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!
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).