This keto cinnamon bread is so moist and tender, you won’t believe it is low carb! Topped with a cinnamon crunch, it’s a simple sweet bread made in one bowl!

Course :Breakfast

Cuisine : American

Prep Time : 5min

Cook Time : 45 min

Total Time : 50 min

Servings : 12 Slices

Calories : 185kcal


  • 1 1/2 cups almond flour blanched almond flour
  • 1/4 cup coconut flour
  • 1/3 cup granulated sweetener of choice Erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt omit if using salted butter
  • 1/2 cup butter softened and salted
  • 3 large eggs room temperature * See notes
  • 1/2 cup Greek yogurt can use sour cream
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla extract
  • For the cinnamon crunch
  • 1 tablespoon cinnamon
  • 3 tablespoon granulated sweetener of choice


  1. Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
  2. In a large mixing bowl, combine your dry ingredients and mix well.
  3. Add the rest of the ingredients and mix well, until fully incorporated.
  4. Transfer the batter into the loaf pan. Sprinkle the cinnamon and sweetener over the top.
  5. Bake the cinnamon bread for 45-50 minutes, until a skewer comes out clean and the topping is crunchy.
  6. Remove from the oven and let the loaf cool completely, before slicing.


For an eggless option, make a cinnamon swirl bread.

TO STORE: Leftover cinnamon bread should be stored in the refrigerator in a sealed container or covered completely. This will keep well for up to 1 week.

TO FREEZE: Place slices of the cinnamon bread in a ziplock bag and store in the freezer for up to 6 months.

Nutritional Info:

Serving: 1slice | Calories: 185kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Sodium: 190mg | Potassium: 29mg | Fiber: 4g | Vitamin A: 304IU | Calcium: 90mg | Iron: 1mg | NET CARBS: 2g

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