Make breakfast extra special with this delectable Keto Cinnamon Bread. It has a rich cinnamon swirl and a sweet vanilla drizzle, just like your favorite breakfast pastry. But with only 3.1g net carbs!
I am so ridiculously excited to bring you this Keto Cinnamon Roll Bread. It far exceeded my expectations and is off-the-charts delicious. And I made it in my Instant Pot!
Like just about everyone on the planet, I adore a warm, gooey cinnamon roll. And I love making my own Keto Cinnamon Rolls with fathead dough, but there’s no question that they take a fair bit of work. So I am always scheming to get those flavors in an easier package. Like my Cinnamon Roll Cheesecakes.
Given the popularity of my Keto Instant Pot Bread, it occurred to me that it would be the perfect base for a cinnamon keto quick bread. And I am so incredibly happy that this thought came to me!.
Don’t worry if you don’t have an Instant Pot, I include oven instructions too.
Why you will love this recipe
There is so much to love about this Keto Cinnamon Bread. It has a remarkable texture, which I attribute to the pressure cooker method. It has the effect of steaming the bread a little while cooking it, making it ultra-moist.
And then there is a rich brown “sugar” cinnamon swirl running through it, bursting with sweet flavor. And the top gets a little crunchy from broiling more of the cinnamon mixture.
Then you top it all off with a little sweet vanilla drizzle and there you have it. It’s like a giant cinnamon roll!
Best of all, this cinnamon roll is completely sugar-free, and can be made dairy-free too. You really need to give this one a try.
Ingredients
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- Almond flour: I created and tested this recipe using finely ground almond flour from King Arthur Baking.
- Sweetener: You will need granular, powdered, and brown sweetener for this recipe. I tested it using Swerve Sweetener, but you are certainly welcome to try others and see how they work. I just can’t guarantee the results. If necessary, you can use powdered sweetener in the bread instead of granular.
- Protein powder: Added protein powder helps this bread rise properly so don’t skip it. I like to use grass-fed whey protein isolate. You can also use egg white protein powder if you prefer.
- Cinnamon: Get good ground cinnamon for the best flavor. You can add more if you like it strong.
- Eggs: Always use large eggs unless otherwise specified.
- Butter: Measure out the butter before melting. Save half a tablespoon for brushing the top of the bread.
- Heavy cream: Heavy cream mixed with powdered sweetener makes a delicious keto drizzle for the bread.
- Pantry staples: Vanilla, baking powder, salt.
Step by step directions
1. Prepare the batter: In a large bowl, whisk together the almond flour, protein powder, baking powder, and salt. Add the eggs, 4 tablespoons of the butter, and 1/4 cup water and stir until well combined. Add more water to achieve a thick but spreadable consistency.
2. Swirl the bread: Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon. Add the remaining batter over top and another 1 1/2 tablespoons of the cinnamon mixture. Swirl a little and then spread out the batter evenly in the pan.
3. Wrap the pan: Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking.
4. Cook the bread: Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the “cake” setting for 50 minutes. (Or manual high if you don’t have a cake setting).
5. Broil lightly: Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining cinnamon mixture. Place on the center rack so that it’s not too close to the heat.
6. Drizzle: In a small bowl, whisk together the sweetener and cream until smooth. Add water half a teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.
Expert tips
You can make this Keto Cinnamon Bread in a round pan without removable sides. But I recommend lining the bottom of the pan with parchment to prevent sticking. Wait until the bread has cooled completely, run a sharp knife around the sides, and flip onto a plate. Then flip back onto a serving plate.
Oven method: Prepare the batter and filling as directed. Layer in a well greased 8×4-inch loaf pan or 7-inch springform pan, swirling together with a spoon or knife. Cover the pan with foil and bake at 350ºF for 40 to 50 minutes, or until the top is firm to the touch. Proceed with steps 7 and 8 as directed.
Do note that the bread won’t be quite as moist or have the same texture with the oven method.
Dairy-Free Option: Use egg white protein powder in place of the whey protein, and coconut oil or avocado oil in place of the butter. Then use coconut milk for the drizzle.
Frequently Asked Questions
You can bake many delicious things in an Instant Pot. It’s great for recipes that require a moist texture, like cakes and muffins. And it makes spectacular cheesecake, so creamy and dense! Try my Instant Pot Keto Lemon Cheesecake and you will see what I mean.
If you plan to bake in it, you will need to purchase pans that fit inside the Instant Pot. For this Keto Cinnamon Bread, I recommend a 7-inch springform pan. It’s useful for many other recipes as well.
Store this bread on the counter for up to 5 days, and in the fridge for up to 10. Wrap it up tightly to avoid it drying out. You can also freeze this bread for up to a month.
Keto Cinnamon Bread Recipe
Equipment
Ingredients
Cinnamon Filling
- 1/4 cup Swerve Brown
- 2 tsp ground cinnamon
Bread
- 2 cups almond flour
- 2/3 cup Swerve Granular
- 1/4 cup whey protein powder, or egg white protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 4 1/2 tbsp butter, melted, divided
- 1/2 tsp vanilla extract
- 1/4 to 1/3 cup water
Drizzle
- 2 tbsp Swerve Confectioners
- 1 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- Water as needed
Instructions
Cinnamon Filling
- Whisk together the brown sweetener and cinnamon until well combined. Set aside.
Bread
- Grease a 7" springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, 4 tablespoons of the butter, vanilla extract, and 1/4 cup water and stir until well combined. Add more water to achieve a thick but spreadable consistency.
- Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon.
- Add the remaining batter over top and another 1 1/2 tablespoons of the cinnamon mixture (Reserve about 2 teaspoons for after baking). Swirl a little and then spread out the batter evenly in the pan.
- Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the "cake" setting for 60 minutes. (Or manual high if you don't have a cake setting).
- When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
- Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining 1/2 tablespoon of butter and sprinkle with the remaining cinnamon mixture. Place on the center rack so that it’s not too close to the heat.
- Broil until the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides.
Drizzle
- In a small bowl, whisk together the sweetener, cream, and vanilla until smooth. Add water 1/2 teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made this today and it was delicious. I think I will try it in the oven next time just to compare. Well done Carolyn!