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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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!!
Go with the recipe card!
Would a vanilla or cinnamon protein powder work ok?
Yes, but if vanilla, it can be quite strong in flavor so don’t add any additional vanilla.
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.
I am sorry, I don’t think this bread will work well without egggs.
no worries, thank you
Addictively delicious! Made it this evening!
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
No, it cannot. You really need a DRY protein to give the bread a lighter quality.
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.
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??
Might take a bit longer to cook because of added moisture…
where does the steam come from? you don’t say to put water in the pot . or how much.
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.
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!
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.
I use the Costco almond flour.
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…
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!
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?
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%.
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)
i cant consume any type of sugar alcohol. what changes can i make so i can make this recipe. thanks, Linda
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 🙂
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.
I am sorry, I really can’t say it will work with other sweeteners, without trying it myself.
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?
I think you will need to experiment!
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?
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…
Thanks, Caroline!
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.
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).
Dry heat in the oven.
Don’t have an insta pot can I bake in the oven and what temp
Please read the blog post. I already talked about this several times.