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.
Tracey says
Hi, I’m excited to try and have all ingredients on hand except the swerve granular. I only have the powdered. can I use that instead? thank you for sharing all your delicious recipes! I have enjoyed all I have made.
Carolyn says
Yes, the powdered will work in the bread itself.
Melissa says
I made this for Christmas morning. Hubby said “this is crazy good”. I agreed. Awesome recipe. Thanks!!
Valerie says
Carolyn I would love to make this for my family on Christmas day, the problem is that my daughter’s FIL is allergic to nuts so I can’t use almond flour. is there another flour you would recommend subbing in? TIA!
Carolyn says
You can try sunflower seed flour. BUT!!! You need to add at least a tbsp of an acid (like lemon juice) to avoid getting the green reaction. REad more about sunflower seed flour here before proceeding: https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Marilyn Finkelstein says
How do I make this in the oven?
Carolyn says
Please read the blog post… I already addressed this.
Donna says
In the description of making this you say to cook for 50 minutes in the InstantPot. In the recipe card you say 60 minutes. I’ve got it baking right now. LOL. Thank you!!
Carolyn says
Go with the recipe card!
Kari says
Would a vanilla or cinnamon protein powder work ok?
Carolyn says
Yes, but if vanilla, it can be quite strong in flavor so don’t add any additional vanilla.
Heather says
Could you swap something for the eggs? If you haven’t tried anything different, I understand but IF you did try something , what would you choose? I’d love to give it a go.
Carolyn says
I am sorry, I don’t think this bread will work well without egggs.
Heather says
no worries, thank you
Cindy says
Addictively delicious! Made it this evening!
Carolyn Baker says
Can fresh liquid egg white be replaced for the egg white powder or whey powder? Will the overall amount of liquid need to be adjusted?
Thanks…Carolyn Baker
Carolyn says
No, it cannot. You really need a DRY protein to give the bread a lighter quality.
Kathy says
Made this a couple of days ago and will definitely be making it on regular rotation. Very very good. Only thing I will do differently is leave off the icing as I don’t really like the cooling effect and this cake can defintely stand on its own. I will probably try making the caramel sauce (with pecans maybe?) and drizzling it over top. I think that would be a great combination.
Betsy says
This sounds awesome! I need to use the oven- no instant pot-
I’m thinking of adding a fre chopped apples into the batter to make it a little like a Jewish apple cake. Do you think it would affect the texture??
Carolyn says
Might take a bit longer to cook because of added moisture…
Marguerite Lindemann says
where does the steam come from? you don’t say to put water in the pot . or how much.
Carolyn says
The very first step under bread, in the recipe card, says: Grease a 7″ springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water.
Grace says
This recipe looks wonderful! I have your cookbooks, I’ve made many of your baked recipes, but the almond flour always has a dry taste to me. I love your Toffee Sticky Pudding made in the Instant Pot and I’m hoping this recipe will turn out as moist as that one. I would be the first person to buy an Instant Pot baking cookbook by you. Thank you for all of your wonderful recipes!
Carolyn says
Tell me what brand of almond flour you’re using… I wonder if that’s it? Anyway, YES! This is very moist. The IP does all that, it’s really delicious for cakes and such.
Grace says
I use the Costco almond flour.
Sally says
Hi! This looks scrumptious! So I just did a Google search to find a springform pan to purchase to fit in my 6 quart Insta pot Pro. so I can try this recipe.
My question is, if that’s gonna be OK to put in the oven I’m wondering at the end to crisp up the top? All the spring forms I see have a nonstick coating… Wondered if you can put that at high heat?
Thanks in advance for your help…
Carolyn says
Hi Sally… it’s not near the heat. If you read the instructions, it says to have it on the middle rack and it’s only 3 to 5 minutes. Shouldn’t be an issue!
Betsy Mickey says
This looks like a long awaited treat. How much do I reduce the recipe to fit in the 6″ springform that will fit in my small Insta-Pot?
Carolyn says
Okay so we have to do a little math. The area of a 7 inch circle is 38.5 inches. The area of a 6 inch circle is 28.3 inches (you can always just google the online calculator for area of a circle. Remember to put in the radius, not the diameter!). You’re looking at a difference of about 10 inches. 38.5 is close to 40, and 40 divided by 10 is 4, so reduce everything by 25%.
Carolyn says
Sorry, I just edited my comment to be more clear. 40 divided by 10 is 4, so you would reduce the amount by 25% (1/4)
Linda says
i cant consume any type of sugar alcohol. what changes can i make so i can make this recipe. thanks, Linda
Kate says
This is quite similar to the recipe for cinnamon swirl bread in your Keto Baking book. Do you think that recipe would work in an instant pot too? I have an instant pot but I can’t have almond flour. Thanks 🙂
Carolyn says
I haven’t tried IP bread with coconut flour yet so I am leery of saying yes. Also, that’s a larger amount, you’d want to cut down everything by 1/3 to make it fit.
Carolyn says
I am sorry, I really can’t say it will work with other sweeteners, without trying it myself.
Becky Gardiner says
I don’t own an IP and wonder if this recipe can be done in a slow cooker as were some of your earlier recipes. I would think it would help the cake be more moist like those earlier ones. If so, would pan prep, timing and all stay the same as directed here? Or would I bake in the slow cooker liner directly?
Carolyn says
I think you will need to experiment!
Sharon Webb says
When you have to bake it in an oven, could you place a small pan of water in the oven too to help the cake stay moist?
Carolyn says
If you want more of that, here’s what you do… wrap the bottom of the springform pan in foil. Set it into a larger baking dish, then fill that baking dish with hot water (the foil is to keep water from seeping into the pan, so make sure the water doesn’t come up over the level of the foil). Then cover the WHOLE thing with another layer of foil over top. This will help add some steam to the bread in the oven. It won’t have the same pressure so it won’t be exactly the same. But more moist…
Sharon Webb says
Thanks, Caroline!
Pam B says
A question about baking . I was wondering why if they are both covered in foil and bakes for 40 or 50 minutes . Why is the one that is oven bakes drier ? I ask because I don’t have an IP. Thank you for a response.
Kathi says
Carolyn can confirm, but I believe the answer to your question is because the oven cooks with a dry heat, while the instant pot cooks with a moist heat (steaming).
Carolyn says
Dry heat in the oven.
Mary says
Don’t have an insta pot can I bake in the oven and what temp
Carolyn says
Please read the blog post. I already talked about this several times.