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 ¼ 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 ½ 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 ½ 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
- ¼ cup Swerve Brown
- 2 teaspoon ground cinnamon
Bread
- 2 cups almond flour
- ⅔ cup Swerve Granular
- ¼ cup whey protein powder or egg white protein powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 4 ½ tablespoon butter, melted divided
- ½ teaspoon vanilla extract
- ¼ to ⅓ cup water
Drizzle
- 2 tablespoon Swerve Confectioners
- 1 tablespoon heavy whipping cream
- ½ teaspoon 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 ¼ 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 ½ 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 ½ 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 ½ teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.
Mare aka Maryl aka Mary says
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
Maryl aka Mare says
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.
Joanna says
Please add metric measurements to the ingredients list 🙏
Angela says
Forgive me if this was already asked, but can you substitute collagen protein in for the whey protein?
Carolyn says
No, sadly it makes it gummy and very hard to bake through.
Kathy says
Hello!
I’m wondering why the whey protein powder over using more egg whites? Thank you!
Carolyn says
Dry protein powder replaces gluten. Wet egg whites would make your batter too wet and it takes forever to cook, plus it becomes rubbery.
Lisa says
Why do you add protein powder to some of your recipes? Thanks, Lisa
Carolyn says
I add protein powder to almost all of my cakes, muffins, and breads. If you read the blog post section on “Ingredients you need”, you will see why! 🙂
Paula says
So my husband loved this and we gave some to a neighbor and he said it is freaking delicious and would I be willing to. Make him one. The texture of the cake/bread was excellent. I didn’t like it though. Soooooo sweet. I used lakanto sweetener which is erythritol and monk fruit which I figured would be close enough. The brown sugar was allulose and monk fruit. It was way over sweet and harsh. Since the men loved it I’ll make it again, I may cut back or change the sweetener. I won’t eat it though! So it’s two thumbs up and one thumb down. I will have to try the IP bread as the texture was great in the IP.
Carolyn says
Did you accidentally use a sweetener that is 2x as sweet as sugar?
Kirsten Felton says
It is the additional monk fruit. Swerve is slightly less sweet than sugar. Adding monk fruit may make it about twice as sweet as sugar. Read the monk fruit sweetener bag well and adjust the amount of sweetener accordingly
Dave says
This was delicious! I have struggled finding great tasting keto desserts. This is a winner! Yum yum yum num num num nums!
Carla says
This was so good! It was forgiving too … always a bonus in a recipe. I messed up on the steps a bit (did the swirl step perfectly then looked over at my counter top & saw the eggs sitting there 🤦🏼♀️), so added them in & mixed everything up together. It turned out delicious! I love making things in my IP like this!
Jackie says
My husband and I loved this cinnamon bread, and it was quick and so easy to make. I used the oven method instead of getting my instant pot out.
Connie says
Is there a way I can bake this? I do not have an Insta pot.
Carolyn says
Please read the blog post as I already discussed this at length. 🙂
M. says
This came out very nicely; however, was way too sweet for me. Wondering if halving the sweetener in the batter would harm the texture and end result?
It’s really an innovative recipe!
Carolyn says
Yes, you can cut back on it… but did you use a different sweetener, by chance?
M. says
Yes, I did use Lakanto sweetener as I didn’t have Swerve in.
Carla says
I used Lakanto too for the same reason!
Timmolyn says
Just made this after getting my 7” springform pan. Turned out perfect and absolutely delicious! Wonderfully moist and not at all dry. Didn’t make the icing because I wanted to try it “plain” first and it was perfect as is. Next time I’ll add some pecans or walnuts. Thank you for such perfect sweets!
Wendy says
Wow! This was exceptionally good. I often find that keto cakes are dry, and this one isn’t at all. I really loved it. Carolyn, thank you so much! Please consider creating more cake recipes for the instant pot.