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Enjoy this tasty low carb cinnamon swirl bread for breakfast or snack. It’s a sweet quick bread with a pound cake texture. Sugar free and gluten free.
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 and gluten free cinnamon swirl bread.
I’ve actually been thinking about making a cinnamon swirl 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.
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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. Yea!
Although most quick bread recipes are just dump and bake, this cinnamon swirl bread requires a bit more work, but not much. A small amount of batter is 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 will do.
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 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 cinnamon swirl 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 gluten free bread is a wonderful treat with your morning tea or coffee.
Cinnamon Swirl 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 Swerve 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
Instructions
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Preheat oven to 350 °Grease 9x5 loaf pan or line with parchment paper.
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Mix 1 tablespoon Pyure all-purpose sweetener with 1 teaspoon cinnamon in small bowl. Set aside.
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In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, baking powder, and cinnamon). Set aside.
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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.
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Remove ½ cup batter and mix into the cinnamon/sweetener mix. Set aside
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Place half batter into the prepared loaf pan and spread out evenly.
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Spoon half of cinnamon mixture over the batter.
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Pour remaining batter over cinnamon mixture and spread out evenly.
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Spread remaining cinnamon mixture on top and swirl in using a knife.
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1Bake at 350F for 40 minutes, then reduce temperature to 325F.
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1If top is becoming too brown, lightly cover with foil tent. Bake 15 minutes more.
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1If still soft in the center, let sit in oven 5-10 minutes until toothpick inserted comes out dry.
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Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. 
Miranda says
I 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
There was something that got messed up when the recipe card was converted. I recalculated and it makes more sense now. Thanks!
Genevieve says
I 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
Oh, and I used Lakanto and stevia for the sweeter.
Lisa says
Thanks for the review Genevieve! I’m thinking I need to make this one again soon!
Genevieve says
Hi, 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
You could use ghee or more coconut oil. Palm shortening should be fine as well.
Genevieve says
Thanks! Making it tonight 🙂
Jackie says
My 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
It’s mixed in with a small bit of the batter.
Jackie says
Ok! got it Thanks
Kirsten Dangler says
This 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
Pyure is just a bulk sweetener that’s twice as sweet as sugar. Feel free to sub with a different sweetener.
Hannah says
Hi,
What could I use instead of Almond flour as I am allergic.
Thanks
Lisa says
You 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
Could you use Xylitol in place of Erythritol and Pyure? Thanks.
Lisa says
Xylitol works too!
Christina says
To 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
Never would have thought to make stollen from this recipe. Thanks for the tip!
amanda says
If you dont have the pyure item is it ok to just leave it out?
Lisa says
Pyure 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
Thank you 🙂 Can’t wait to try this out.
swati pant says
Hi – 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
You 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
Wow that is a lot of fat for 1 slice !!!!!
Lisa says
I’ll have to double check the calculator when I get time. I may have copied the wrong number.
Lisa says
I 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
LOVE your recipes but can you put complete macros if you can? Calories, fat, carbs & protein? Thanks!
Lisa says
I 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
Tried 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
Sounds 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
Would Truvia work for the Stevia extract powder and the Swerve?
Lisa says
Sure! Use the amount of Truvia equal to about 3/4 cup sugar.
Sandi DeFalco says
Hi 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
Hi Sandi – I always use large eggs. I will add that to the recipe. Thanks for bringing that to my attention!
Margery says
Is there a substitute for the Pyure all-purpose that you would recommend?
Lisa says
I 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.