Enjoy this tasty low carb gluten free cinnamon bread for breakfast or snack. It’s a sweet quick bread with a pound cake texture and no sugar added.
It’s been a while since I’ve developed a sweet bread recipe using my basic quick bread recipe as a base. The quick bread variations I have made so far are zucchini bread, banana bread, and key lime coconut bread.
My latest creation is a delicious low carb cinnamon bread. I’ve actually been thinking about making the bread for a while. At first I thought about doing a cake with glaze, but I really wanted to keep it simple.
I don’t know about you, but quick and easy is high on my list when it comes to recipes. That’s why I love making low carb quick breads. And, this gluten free cinnamon bread is a new favorite.
Easy cleanup is another thing I strive for so now I line my bread pans with parchment paper rather than grease them. No more scraping the pans after baking. Yeah!
Although most quick bread recipes are just dump and bake, this gluten free cinnamon bread requires a bit more work. But, it doesn’t require much more effort.
There’s a small amount of batter that’s mixed into a sweet cinnamon mix and layered in. After the layers are made, you just swirl the cinnamon batter into the regular batter with a knife. It’s just like doing a marbled cake.
I did like three quick strokes of the knife lengthwise in the pan. You don’t want to go overboard. Just a few twirls are enough to get a nice marbled effect.
The top of my bread browned a bit too much. I probably should have covered the bread loosely with a foil tent sooner so the top did not brown so much.
But, the gluten free cinnamon bread still it came out okay. The taste was not affected. It just would have looked better a little lighter.
You have to keep an eye on the bread at the end of baking as you want to pull it out just when the center is no longer wet. I ended up keeping my bread in the oven about 5 minutes after turning the oven off so that the center would set properly without overbaking.
The taste of this low carb bread is fantastic. The texture is similar to a pound cake because the almond flour tends to make quick breads dense and heavy.
You could drizzle a glaze made with powdered sweetener on the top if you’d like, but I thought it was perfect as is. This sweet keto friendly bread is a wonderful treat with your morning tea or coffee.
And, if you’d like to see even more low carb sweet bread recipes, check out my this Pinterest board.
Low Carb Gluten Free Cinnamon Bread Recipe
Gluten Free Cinnamon Bread
Ingredients
Cinnamon Mix
- 1 tablespoon Pyure all-purpose
- 1 teaspoon cinnamon
Bread Batter
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon stevia extract powder
- 1/2 cup low carb sweetener or erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup butter melted
- 3 tablespoons coconut oil liquified
- 7 large eggs
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 350 °Grease 9x5 loaf pan or line with parchment paper.
- Mix 1 tablespoon Pyure all-purpose sweetener with 1 teaspoon cinnamon in small bowl. Set aside.
- In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, baking powder, and cinnamon). Set aside.
- Add butter, coconut oil, eggs, and vanilla extract into a food processor. Process until well blended. Add dry ingredients and process until uniform batter is formed.
- Remove ½ cup batter and mix into the cinnamon/sweetener mix. Set aside
- Place half batter into the prepared loaf pan and spread out evenly.
- Spoon half of cinnamon mixture over the batter.
- Pour remaining batter over cinnamon mixture and spread out evenly.
- Spread remaining cinnamon mixture on top and swirl in using a knife.
- 1Bake at 350F for 40 minutes, then reduce temperature to 325F.
- 1If top is becoming too brown, lightly cover with foil tent. Bake 15 minutes more.
- 1If still soft in the center, let sit in oven 5-10 minutes until toothpick inserted comes out dry.
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 6.5%
- % Protein: 10.8%
- % Fat: 82.7%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
banazer noor says
February 12, 2019 at 3:25 pmHi, your all recipes are awesome I will try at home thanks for sharing the recipe.
Lisa MarcAurele says
February 13, 2019 at 2:02 pmEnjoy the cinnamon bread!
Sharon Barry says
August 11, 2018 at 11:01 pmI just made this & granddaughter wanted a glaze. I mixed swerve confectioners sugar & water & drizzled over the top. Delicious.
Lisa says
August 12, 2018 at 6:48 amLove that addition!
Maureen says
February 26, 2018 at 1:17 amHow many servings is this recipe for please?
Lisa says
February 26, 2018 at 6:16 amIt’s 12 single slice servings
Linda says
December 16, 2017 at 6:23 pmThis bread is fabulous! I have been cooking/baking from scratch over 50 yrs. and I know how to cook. That’s why I recognize the quality of this great recipe. This is one of our favorite recipes and so easy to make. And NO, the fats DO NOT need to be cut-down. Brushing with melted butter, low carb brown sugar, more cinnamon, and toasting in the oven makes a GREAT DESSERT!!! It would make a great breakfast with syrup and a side of sausage. Thank you for a superb recipe.
Lisa says
December 17, 2017 at 6:13 amGreat idea for dessert!
Dixie says
September 18, 2017 at 12:29 pmJust made this today. It is amazing. Thank you for the recipe. I am new to low carb baking. Do you have any suggestions how I might add flax to this to increase the omegas and fiber? Just curious. Thanks again.
Lisa says
September 18, 2017 at 3:45 pmYou can usually replace some of the low carb flour mix with flax.
Carole D. says
September 12, 2017 at 3:59 pmFor the newbies…Make sure you use the “Aluminum Free ” baking powder. It’s the aluminum that gives it the metallic taste and turns the color green or purple.
Lisa says
September 12, 2017 at 4:26 pmThanks for that tip Carole! I make my own with baking soda and cream of tartar using this recipe.
Teresa Methe says
September 9, 2017 at 11:11 amMade this and it was amazing! I used a mixture of Stevia, xylitol and Erythirol. My only complaint is that it was very greasy. Our hands after picking up to eat a slice _ our hands were greasy. How can we change the amount of oils? I still would like to ensure it stays moist. Thank you!
Lisa says
September 10, 2017 at 2:28 amYou can definitely cut back on the amount of fat used in the recipe.
Ima Baker says
July 12, 2017 at 10:11 amYummy! This recipe uses a much larger ratio of eggs to flour than I’ve seen with other breads, but it is DELICIOUS! So moist and tasty!
I used erythritol in place of Pyure, and only used 2 scoops of stevia powder (the tiny scoops that come with the jar). Bread was plenty sweet enough.
Lisa says
July 13, 2017 at 1:17 pmThanks for giving it a try Ima despite the odd egg amount. 🙂
Vanessa Chouinard says
June 15, 2017 at 7:09 amCould you make this recipes as muffins?
Lisa says
June 15, 2017 at 10:10 amYou can. You’d just need to adjust the baking time.
Miranda says
January 30, 2017 at 4:14 pmI made this and it was delicious, however, the calorie count is confusing. How could this recipe be 118 calories per serving and be 160 calories from fat?
Lisa says
January 30, 2017 at 6:45 pmThere was something that got messed up when the recipe card was converted. I recalculated and it makes more sense now. Thanks!
Genevieve says
January 8, 2017 at 1:35 amI made this tonight and it was AMAZING!! The only change I made was I used Spectrum Organic Palm Shortening instead of butter to make it dairy free. Best texture and flavor. Thank you so much for this recipe! Will be making it again. 🙂
Genevieve says
January 8, 2017 at 1:36 amOh, and I used Lakanto and stevia for the sweeter.
Lisa says
January 8, 2017 at 7:05 amThanks for the review Genevieve! I’m thinking I need to make this one again soon!
Genevieve says
January 5, 2017 at 12:53 pmHi, this looks amazing! What would you suggest to replace the butter? As I need to be dairy free. Could I just use more coconut oil, or organic palm shortening?
Thanks 🙂
Lisa says
January 5, 2017 at 1:35 pmYou could use ghee or more coconut oil. Palm shortening should be fine as well.
Genevieve says
January 7, 2017 at 9:28 pmThanks! Making it tonight 🙂
Jackie says
December 1, 2016 at 9:05 pmMy question is what do you use to make the cinnamon batter besides Pyure and cinnamon. I have read the recipe three times and cannot figure out how the cinnamon and Pyure gets wet? I went ahead and made the cinnamon swirl bread anyway….it did not look similar to the picture….but is was DELICIOUS! Thanks for sharing.
Lisa says
December 2, 2016 at 7:02 amIt’s mixed in with a small bit of the batter.
Jackie says
December 5, 2016 at 7:12 pmOk! got it Thanks
Kirsten Dangler says
June 24, 2016 at 7:20 pmThis looks yummy. I don’t know what pyere all purpose is? Can I just use stevia, truvia? Also I have made the quick bread recipe you have. Loved it. How are you supposed to store these breads? Should I refrigerate? Freeze? Help!
Lisa says
June 24, 2016 at 9:32 pmPyure is just a bulk sweetener that’s twice as sweet as sugar. Feel free to sub with a different sweetener.
Hannah says
April 21, 2016 at 1:40 amHi,
What could I use instead of Almond flour as I am allergic.
Thanks
Lisa says
April 21, 2016 at 5:45 amYou can use sunflower flour or sesame flour. Or, you could use all coconut flour, but other ingredients would need to be adjusted. Typically coconut flour requires a bit more egg and liquid.
Sandee says
January 27, 2016 at 11:10 pmCould you use Xylitol in place of Erythritol and Pyure? Thanks.
Lisa says
January 28, 2016 at 7:24 amXylitol works too!
Christina says
December 26, 2015 at 7:17 pmTo make grain-free Christmas stollen I used your recipe minus the cinnamon swirl part and using all egg whites for eggs because that is what I had. After putting in half the dough I put in one recipe of “Low-Carb, So Simple!”‘s Sugar-free Marzipan. It turned out quite well and although I put in currants, raisins and goji berries as I am not low-carb just grain-free, I encourage anyone looking for low-carb stollen to give this a try and use your own candied peel or something instead of the high-carb dried fruit for the stollen.
Lisa says
December 27, 2015 at 4:17 amNever would have thought to make stollen from this recipe. Thanks for the tip!
amanda says
November 7, 2015 at 2:56 amIf you dont have the pyure item is it ok to just leave it out?
Lisa says
November 7, 2015 at 4:24 amPyure is a sweetener half as sweet as sugar. You can leave it out for a less sweet bread or replace it with another low carb sweetener.
amanda says
November 7, 2015 at 5:04 amThank you 🙂 Can’t wait to try this out.
swati pant says
February 18, 2015 at 11:06 amHi – is it possible to use only erythritol ? My husband reacts very poorly to stevia. Many thanks – incidentaly i made your blueberry muffins and they were awesome- thank you so much
Lisa says
February 18, 2015 at 11:44 amYou can certainly use only erythritol or a mix of another sweetener. The bread needs about 3/4 cup sugar equivalent so I’d try 3/4 cup granular erythritol and adjust if needed. The cinnamon mix needs 2 tablespoons of a sugar alternative. Be aware that too much erythritol in the cinnamon mix may cause it to crystallize.
Anonymous says
February 1, 2015 at 4:21 pmWow that is a lot of fat for 1 slice !!!!!
Lisa says
February 1, 2015 at 7:19 pmI’ll have to double check the calculator when I get time. I may have copied the wrong number.
Lisa says
February 2, 2015 at 5:41 amI definitely copied the wrong number. The fat per slice is more like 18g and I have fixed the nutritional information. Thanks for pointing that out. No way there was 82g fat per slice. LOL
Marci says
November 4, 2015 at 8:15 amLOVE your recipes but can you put complete macros if you can? Calories, fat, carbs & protein? Thanks!
Lisa says
November 4, 2015 at 11:40 amI totally agree which is why all the new recipes include the full macro data. I just haven’t had the time to go back and do all the old ones. There is a great online tool if you’d like to calculate a recipe yourself at http://www.caloriecount.com/cc/recipe_analysis.php
Jennifer says
January 30, 2015 at 12:10 pmTried this recipe this morning, I didn’t have enough erythritol so I added some pure stevia. It wasn’t as sweet as expected but had GREAT consistency. Maybe next time I will have enough of all the ingredients but I may have to add a few drops of liquid stevia. It was great though!! I spread some cream cheese on top and gobbled it down. Later I will slice some strawberries on top with some cream cheese. Fantastico!!!
Lisa says
January 30, 2015 at 12:14 pmSounds yummy with the cream cheese. I find it difficult to get the right sweetness with pure stevia. You have to add drop by drop cause overdoing it results in a horrible taste.
Beth says
January 12, 2015 at 1:37 amWould Truvia work for the Stevia extract powder and the Swerve?
Lisa says
January 12, 2015 at 2:15 amSure! Use the amount of Truvia equal to about 3/4 cup sugar.
Sandi DeFalco says
January 7, 2015 at 12:51 pmHi Lisa – What size eggs did you use? I know it makes a difference in baking, and I always have JUMBO eggs on hand.
Thanks – Sandi
Lisa says
January 7, 2015 at 1:34 pmHi Sandi – I always use large eggs. I will add that to the recipe. Thanks for bringing that to my attention!
Margery says
January 6, 2015 at 12:46 pmIs there a substitute for the Pyure all-purpose that you would recommend?
Lisa says
January 6, 2015 at 12:57 pmI used Pyure because it has less erythritol than one for one sugar replacements. You’ll need about 2 tablespoons of sugar replacement. Truvia could be used and the amount would be 2 1/2 teaspoons.