Craving a sweet treat while following a low carb diet? Look no further than this delicious keto cinnamon bread also know as a keto cinnamon loaf! With a base made from almond flour and a no-calorie sweetener, this tasty recipe clocks in at just 3.2 grams of net carbs per serving.
HOW TO MAKE A KETO CINNAMON BREAD
The key to making any keto quick bread (like this cinnamon bread) is to use a mixture of almond flour and eggs in the base. You’ll see variations on this combination, like some people also using cream cheese and others adding a bit of coconut flour – but in in general basing the recipe off the almond flour and egg mixture is what will hold the structure similar to a traditional quick bread.
Let’s walk through how to do it for this keto cinnamon bread recipe. For this particular recipe, you only need a handful of ingredients:
- Lakanto Golden (or another granulated sweetener – I just think this one is the closest thing to a regular sweetener out there!)
- Sour Cream
- Almond Flour
- Baking powder
You’ll start by mixing butter with your sweetener, then whisking in the eggs, sour cream, cinnamon, vanilla, and salt. After that, mix in your almond flour, baking powder, and water. That’s the main batter which will look like this:
You’ll also make a little cinnamon swirl to mix in. All you need to do is combine a little more butter with some cinnamon and Lakanto Golden.
From here, you’ll pour half your batter into a loaf pan, and drizzle half your cinnamon mixture on top. Then add the rest of the batter and the rest of the cinnamon mixture. It’ll look something like this:
The last step is to just take a knife and swirl everything together, then bake it in the oven!
It’s not going to have a perfect swirl like you might see on one of those packages of Pepperidge Farm cinnamon bread, mainly because the almond flour and cinnamon in the regular batter is pretty dark to begin with, so a lot of it blends together. But you will notice some parts where there’s that slight swirl.
MACRONUTRIENT BREAKDOWN OF KETO CINNAMON BREAD:
The total carbohydrates on this dish are going to look scary at 18 grams per serving, but don’t fret. That’s only because the carbs from the erythritol in the sweetener get counted in the nutrition analysis software, despite the fact that erythritol doesn’t impact blood sugar at all and has zero calories.
When you subtract out the erythritol along with the fiber, you end up a much more healthy looking number – just 3.2 grams of net carbs per serving!
The macronutrient breakdown (based on net carbs) is as follows:
- 83% fat
- 12% protein
- 5% carbs
That is a pretty amazing little breakdown for a keto sweet treat!
This low carb cinnamon bread tastes great on it’s own, just sliced up.
But you can also add any toppings that you want. A few ideas include:
- Butter – mo’ butter, mo’ better, am I right?!
- SuperFat nut butters
- If you’re having it for dessert, you could add a drizzle of keto chocolate syrup or low carb caramel sauce
- Whip up cream cheese with a little powdered keto sweetener and vanilla, and use that to top this
OTHER KETO BREAD RECOMMENDATIONS
If you’re looking for more keto sweet breads or muffins to enjoy, try one of these recommendations from fellow bloggers:
- Keto blackberry muffins – These lightly sweetened blackberry muffins are a fun way to start your morning, with subtle sweetness and fresh blackberries mixed throughout.
- Keto raspberry lemon loaf – There’s something amazing about the combination of sweet raspberries and tart lemon. I love that this loaf has a delicious glaze too.
- Low carb banana bread – You might think banana bread is out on a keto diet, but this unique recipe uses banana extract rather than the whole fruit to give you the classic flavor without the carbs.
- Keto pumpkin quick bread – When fall hits, I’ll whip this up for my wife. She loves all the pumpkin things!
Alright, I hope y’all love this recipe like my family did. If you get a chance to try it, I would love for you to leave a recipe rating or comment below.
Keto Cinnamon Bread Recipe
- 1/4 cup butter softened
- 1/2 granulated sweetener
- 3 eggs
- 1/4 cup sour cream
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 1 3/4 cups almond flour
- 1 tsp baking powder
- 1/4 cup water
- 2 tbsp butter melted
- 2 tsp cinnamon
- 2 tbsp granulated sweetener
- Preheat the oven to 350 degrees F. Grease a loaf pan.
- In a large bowl, cream together the softened butter and Lakanto golden until the mixture is light and fluffy.
- Whisk in the three eggs. When well combined, stir in the sour cream, cinnamon, vanilla, and salt.
- Stir in the almond flour, baking powder, and water. Set aside for a few minutes.
- In a separate small bowl, combine the ingredients for the cinnamon swirl: melted butter, cinnamon, and Lakanto golden.
- Pour half of the batter into the bowl, then drizzle over half of the cinnamon swirl mixture. Pour the remaining batter and remaining cinnamon swirl mixture in. Run a knife through the batter a few times to swirl the mixture and marble the mixture.
- Bake at 350 for 45-55 minutes, or until the bread is cooked through and a knife pulls out clean.