I’ve perfected this keto cinnamon bread recipe after countless attempts to create the ideal balance between a moist, tender crumb and that irresistible cinnamon-sugar crunch on top. This low-carb bread captures all the comfort of traditional cinnamon bread while keeping your carbs in check at just 3.2g net carbs per slice.
The Science Behind Keto-Friendly Baking
The magic of this recipe lies in the careful balance of almond and coconut flour. While almond flour provides a tender, moist crumb, coconut flour helps absorb excess moisture and creates the perfect texture. The combination of Greek yogurt and butter ensures this bread stays fresh and moist for days, unlike many keto baked goods that can become dry and crumbly.
Ingredients
For the Bread Base
- 1½ cups blanched almond flour (180g/6.3 oz)
- ¼ cup coconut flour (30g/1 oz)
- ⅓ cup granulated erythritol or monk fruit sweetener (65g/2.3 oz)
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt (omit if using salted butter)
- ½ cup softened salted butter (113g/4 oz)
- 3 large eggs, room temperature
- ½ cup Greek yogurt (120g/4.2 oz)
- ¼ cup unsweetened almond milk (60ml/2 fl oz)
- 1 teaspoon vanilla extract
For the Cinnamon Topping
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated erythritol or monk fruit sweetener
Detailed Instructions
- Begin by preheating your oven to 180°C/350°F. I recommend positioning the rack in the middle of the oven for even heat distribution.
- Prepare your 9×5 inch loaf pan by greasing it thoroughly and lining with parchment paper, leaving some overhang for easy removal. This step is crucial for perfect release.
- In a large mixing bowl, combine the dry ingredients:
- Whisk together almond flour and coconut flour to break up any lumps
- Add sweetener, baking powder, cinnamon, and salt
- Mix thoroughly to ensure even distribution of leavening agents
- In a separate bowl, combine the wet ingredients:
- Beat softened butter until creamy
- Add eggs one at a time, mixing well after each addition
- Stir in Greek yogurt, almond milk, and vanilla extract until smooth
- Gradually fold the wet ingredients into the dry mixture:
- Use a spatula to combine until just incorporated
- Avoid overmixing to maintain a tender crumb
- The batter should be thick but spreadable
- Transfer the batter to your prepared loaf pan:
- Smooth the top with a spatula
- Tap the pan gently on the counter to remove air bubbles
- Prepare the cinnamon topping:
- Mix cinnamon and sweetener in a small bowl
- Sprinkle evenly over the batter surface
- Bake for 45-50 minutes:
- Look for golden brown edges
- A skewer inserted into the center should come out clean
- The top should be crackly and firm to touch
- Cool completely:
- Let rest in the pan for 10 minutes
- Remove using parchment paper handles
- Cool on a wire rack for at least 1 hour before slicing
Storage and Serving Suggestions
Store this bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze for up to 3 months. Toast slices directly from frozen for the best texture.
Nutrition Information (per slice, based on 12 slices)
- Calories: 195
- Total Fat: 17.5g
- Total Carbohydrates: 5.8g
- Dietary Fiber: 2.6g
- Net Carbs: 3.2g
- Protein: 6.2g
- Sodium: 145mg
- Potassium: 112mg
Pro Tips for Perfect Results
- Room temperature ingredients are crucial for even mixing and optimal rise
- Don’t skip the parchment paper lining – it ensures easy removal
- Allow the bread to cool completely before slicing to prevent crumbling
- Use a sharp serrated knife for clean slices
- For extra indulgence, serve warm with a pat of butter
This keto cinnamon bread makes a perfect breakfast or afternoon snack, satisfying your craving for something sweet while keeping you in ketosis. The combination of warm cinnamon and sweet crunch on top creates an irresistible treat that even non-keto friends will love.
