There’s nothing quite like the warm, comforting aroma of cinnamon bread wafting through the kitchen. Now you can enjoy that cozy feeling without the carbs! This Keto Cinnamon Swirl Bread is unbelievably moist, tender, and packed with a sweet cinnamon ribbon in every slice. Made with almond flour and psyllium husk, it has the perfect bread-like texture that toasts beautifully. It’s the perfect guilt-free breakfast, snack, or dessert to satisfy your sweet cravings.
Ingredients
• 1 1/4 cup / 160 g almond flour
• 2 tablespoons chopped walnuts
• 2 tablespoons psyllium husk powder
• 2 tablespoons erythritol sweetener
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ tablespoon plus 1 teaspoon cinnamon, divided
• 2 tablespoons melted coconut oil
• ¼ cup / 60 ml hot water
• 2 large pasteurized eggs, at room temperature
Instructions
1. Preheat your oven to 375°F / 190°C. Grease an 8×4 inch / 20×10 cm loaf pan with avocado oil or line with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, psyllium husk, erythritol, salt, baking powder, and ½ tablespoon of the cinnamon.
3. Pour in the hot water and stir until the mixture is just combined and starts to thicken.
4. Add the room temperature eggs and melted coconut oil. Using an immersion blender or electric mixer, beat the batter until it’s completely smooth and uniform.
5. Spoon half of the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the remaining 1 teaspoon of cinnamon evenly over the top.
6. Carefully pour the rest of the batter over the cinnamon layer and smooth the top. Use a knife or skewer to gently swirl the batter a few times to create a marbled effect. Sprinkle the chopped walnuts over the top.
7. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully lift it out and transfer it to a wire rack to cool completely before slicing and serving.
Nutritional Information
• Nutrition & Details
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8 slices
• Calories: 126
• Fat: 14g
• Protein: 5g
• Total Carbs: 7g
• Fiber: 4g
• Net Carbs: 3g
Pro Tips
• Using room temperature eggs is crucial. It helps the batter emulsify properly, resulting in a smoother, more uniform texture.
• Don’t skip the cooling time! Keto breads made with almond flour and psyllium need time to set. Slicing it while warm can cause it to be gummy and fall apart.
• For a more pronounced swirl, mix the remaining 1 teaspoon of cinnamon with 1 teaspoon of erythritol before sprinkling it between the batter layers.
• Store leftover bread in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully—just slice it first for easy grab-and-go portions.
FAQ
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can likely substitute erythritol with another keto-friendly granular sweetener like monk fruit or allulose. Be sure to check the conversion rate, as sweetness levels can vary between brands and types.
Q: Why is my keto cinnamon bread gummy
A: A gummy texture is often caused by slicing the bread while it’s still warm. Almond flour and psyllium husk need time to set properly. For the best bread-like texture, allow the loaf to cool completely on a wire rack before slicing.
Q: Is psyllium husk powder necessary for this recipe
A: Yes, psyllium husk powder is essential in this recipe. It acts as a binder, replacing gluten, and gives the bread its structure and a more traditional, chewy texture. We do not recommend substituting it.
Q: How should I store this keto bread
A: Store leftover Keto Cinnamon Swirl Bread in an airtight container in the refrigerator for up to 5 days. It also freezes well; slice it before freezing for convenient, single-serving portions.
