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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Do you think if I bake the cake wrapped with foil in a Baine Marie , it would be more close to the texture that the instant pot creates?
Sounds like you need to experiment! 🙂
I don’t have an IP. Is there any way I can make this in an Air Fryer/Convection oven? It sounds so delicious and I love anything cinnamon. In fact, I love all your recipes, Carolyn!
I give instructions for the oven in the blog post.
Made this today. Delicious!!!! Thank you for this awesome recipe.
Glad you enjoyed it!
hi carolyn, i’m using carb manager and imported the recipe and it comes out to 21 g of net carbs, i individually input the ingredients and it came out to 8 g net carbs per slice…..your keto cinnamon bread says it is 3.1 g net carbs per slice…..are your recipes accurate count or what am i doing wrong as I LOVE YOUR RECIPES but don’t want to sabatoge myself, thanks for listening 🙂
If you read my nutritional disclaimer, I state clearly that I do not count erythritol as carbs, since it doesn’t behave like a carb in our system. Carb manager is probably counting the erythritol.
I’ve made this two times now and it seems to fall after cooking and become quite dense. What am I doing wrong?
I think it’s not getting cooked through properly. You may need to give it more time in the IP…
Since I don’t have an IP, and it’s too hot here in Vegas to use the oven, I’m having a friend make this for me in her IP. However, I’d like to double the recipe when I use your 2x recipe button I noticed that the pan size doesn’t change. Does the 7” pan still work for twice the amount of ingredients? Looking forward to trying this. Love your BBQ sauce recipe! Thank you
You can’t double the recipe… because the pan won’t fit into an IP. You can, however, make the recipe twice in succession.
Hi would Hemp protien powder work ? Tia.
It should… but it often has a dark color and that may show in your bread.
I just came across this recipe and plan to make it. I do have a question first. I use organic Stevia leaf extract powder for sweetener. Since it’s extremely concentrated (300x as sweet as sugar, according to the packaging), would it work in this?
Thanks!
Well it won’t make a nice cinnamon paste the way granular sweetener does. Not really sure how it will turn out. Good luck!
Looks amazing but would like to use less sweetener as I just don’t like super sweet baking since quitting refined sugars. Would you recommend other dry ingredients adjustments or can I just reduce the sweetner with no other changes?
No, just reduce.
Threw in a handful of toasted pecans and the flavor is amazing. Such a cravable treat with my morning coffee!
I loved everything except the glaze. i will omit that next time. i just can’t get past the cooling effect of eryritol. I have tried making powdered allulose, but it melts too quickly. love your recipes.
Your recipe calls for egg white protein powder (or whey). Would it be acceptable to use dried whole egg in place?
Is it a powder? If so, then it should work BUT you may want cut back a bit on the other fats in the recipe. Whole eggs have more fat than egg whties.
This recipe was awesome!! I used a metal loaf pan to bake in. One question, I have a “convection bake” setting on my oven. I used that as my oven instruction manual said that setting is good for baking. Wondering if its not so good for keto baking. I cooked it at 325 convection for 40 minutes, it was still very wet on top, then went another 10. Still jiggly on top so stopped the oven and went to the normal bake at 350 for another 10. This finally got the top firm to the touch as in the instructions. I appreciate that description very much. For future reference should I not use convection bake? The bread was nicely moist but not undercooked. Thank you for any tips!
Do you think this will work in a 6” springform pan? Should I cook longer in IP? I don’t have a 7” pan.
You will need to cut back the ingredients… otherwise it may overflow the pan under pressure.
Carolyn, I have yet to make this beautiful recipe as I have been pretty ill for quite sometime, but I try to save all your recipes. My other half loves cinnamon everything like I do. He saw your cinnamon biscotti’s and your bread recipe and told me when I feel up to making, especially the biscotti’s, he will help me. I LOVE a biscotti in the morning with coffee or tea, but I rarely have one as they are high in sugar. I’m excited to attempt this recipe and am glad my other half will help me. With all my heart, I thank you, dear Carolyn. You are so generous to share and amazing to come up with so many ideas. xoxox
I have yet to be able to do much cooking or baking. I spend time checking out your recipes and pray for the day I can actually try to make make them. You are such an amazing woman. Bless you.