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Keto Cinnamon Swirl Bread

A moist low-carb cinnamon swirl loaf made with almond and coconut flours and a sugar-free cinnamon filling.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 1 serving

Ingredients

  • 1/2 cup sugar-free granulated sweetener
  • 1 Tbsp ground cinnamon
  • 1 1/4 cup full-fat coconut milk
  • 3 large eggs
  • 1 tsp pure vanilla extract optional
  • 2 cups almond flour packed and leveled
  • 2/3 cup sugar-free granulated sweetener
  • 3 Tbsp coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar-free confectioners sweetener
  • 2 to 3 Tbsp water

Instructions

  • Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
  • Make the cinnamon swirl: in a small bowl combine 1/2 cup sugar-free granulated sweetener and 1 tbsp ground cinnamon; set aside, reserving 1–2 tbsp for the top.
  • Whisk together the wet ingredients: in a large bowl beat 3 large eggs, 1 1/4 cups full-fat coconut milk, and 1 tsp vanilla (if using) until smooth. If coconut milk is separated, warm briefly and stir until creamy.
  • In another bowl combine 2 cups almond flour, 3 tbsp coconut flour, 2/3 cup sugar-free granulated sweetener, 1 1/2 tsp baking powder, and 1/2 tsp salt; whisk to combine.
  • Fold the dry ingredients into the wet ingredients and mix until a thick batter forms.
  • Transfer half the batter to the prepared loaf pan and spread into an even layer.
  • Sprinkle most of the cinnamon-sweetener mixture over the batter, leaving about 1–2 tbsp for the top.
  • Spread the remaining batter over the cinnamon layer. Sprinkle the remaining cinnamon mixture on top.
  • Drag a butter knife in a long S-shaped motion down the length of the pan to create a swirl, then gently shake the pan to settle the batter.
  • Bake on the center rack for 50–60 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
  • Allow the loaf to cool in the pan at least 20 minutes before removing and slicing; cooler bread slices more cleanly.
  • (Optional) For the glaze: stir 1 cup sugar-free powdered sugar with 2–3 tbsp water until desired consistency, then drizzle over cooled bread.

Equipment

  • Loaf Pan
  • Parchment Paper
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Measuring cups and spoons
  • butter knife

Notes

  • If the batter seems thin, add 2 more tablespoons coconut flour and mix.
  • For a non low-carb version, replace the sugar-free sweetener with regular granulated or coconut sugar.
  • To substitute coconut milk, use 1/2 cup melted butter plus 3/4 cup buttermilk or heavy cream.