Keto cinnamon swirl bread is a tender almond flour loaf with a fragrant ribbon of cinnamon running through the middle. Chopped walnuts on top add a toasty crunch to every slice. With just 3 g net carbs per piece, it's a cosy breakfast or afternoon treat that won't knock you out of ketosis.
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 (5.6 oz) almond flour
• 2 tablespoons chopped walnuts
• 2 tablespoons (30 ml / 1 fl oz) psyllium husk powder
• 2 tablespoons (30 ml / 1 fl oz) erythritol sweetener
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ tablespoon plus 1 teaspoon (5 ml / 0.2 fl oz) cinnamon, divided
• 2 tablespoons melted coconut oil
• ¼ cup / 60 ml (2 fl oz) 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 (5 ml / 0.2 fl oz) 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 (0.25 oz)
• Fiber: 4g
• Net Carbs: 3g (0.11 oz)
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 (5 ml / 0.2 fl oz) of cinnamon with 1 teaspoon (5 ml / 0.2 fl oz) 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.
Pro Tips
- Pour the hot water over the dry ingredients first and let the psyllium husk thicken the mixture before adding the eggs — this is what gives the loaf its springy, bread-like crumb.
- Use room temperature eggs so the batter emulsifies properly; cold eggs make the coconut oil clump and the texture turn out uneven.
- When you sprinkle the cinnamon layer between the two halves of batter, swirl gently with a knife just two or three times. Over-swirling blends the layers away instead of marbling them.
- Don't skip the cooling time. Almond flour and psyllium breads are gummy if sliced warm but set into clean, firm slices once fully cooled.
- Store cooled slices in an airtight container in the fridge for up to 5 days. A quick toast revives the crunch of the walnut topping and the warm cinnamon aroma.
Frequently Asked Questions
Is this cinnamon swirl bread keto?
Yes. Each of the 8 slices has 7 g of total carbs and 4 g of fibre, leaving 3 g net carbs, and the sweetness comes entirely from erythritol.
Can I make it ahead of time?
Absolutely — it keeps for up to 5 days in the fridge and slices more cleanly once cold. Toast each slice before serving to bring back the just-baked texture.
Can I freeze it?
Yes. Slice the cooled loaf, separate the pieces with parchment, and freeze for up to 2 months. Toast frozen slices directly for a quick breakfast.
Can I leave out the walnuts?
Sure — the swirl and the tender crumb stand on their own. If you still want crunch, a few pumpkin seeds on top keep it keto and nut-free.
Recipe card below.
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Keto Cinnamon Swirl Bread
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- Grease an 8x4 inch / 20x10 cm loaf pan with avocado oil or line with parchment paper.
- In a large mixing bowl, whisk together the almond flour, psyllium husk, erythritol, salt, baking powder, and ½ tablespoon of the cinnamon.
- Pour in the hot water and stir until the mixture is just combined and starts to thicken.
- 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.
- Spoon half of the batter into the prepared loaf pan and spread it into an even layer.
- Sprinkle the remaining 1 teaspoon (5 ml / 0.2 fl oz) of cinnamon evenly over the top.
- 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.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 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.
- 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.
