YOU GUYS, guess what low carb bread I’ve made 3 times in the past week??
This. Low carb. Cinnamon swirl. Bread.
Because the other day, I had a random craving for a childhood fave: Pepperidge Farm’s cinnamon swirl bread. My Dad used to toast a slice and cover it in butter for me to enjoy before I ran off to school. Nothing fancy. Just a toasted piece of sweet, cinnamony, fluffy bread. I loved it. I craved it. And HERE IT IS…
Think of this recipe as almond flour bread and cinnamon rolls love child.
It teeters along the thin line between breakfast and dessert with its slight sweetness, its fluffiness, and its cinnamoniness. Which eliminates any guilt (for me) in enjoying it after every meal. (Hense the 3 loaves in a week!)
One thing I want to point out that makes this recipe even more amazing: It has a similar taste, texture, and mouthfeel to traditional bread — If you’ve been eating low carb for a while now, you know why that’s SO exciting.
Unlike chaffles with their slight eggy taste or oopsie bread with its unique texture, this bread will make you think it’s the real, gluteny, carby, sugary deal.And it REALLY wants you to slather it with cream cheese or smother it in butter. So, let’s bake!
This is an “adult” version of my childhood favorite. PLUS! You don’t have to fuss with yeast, or wait for it to rise. There are no fancy techniques for making low carb desserts like this one. Here’s what else to expect:
- Low carb and sugar-free
- Breakfast, snack or dessert
- Slice + freeze!
Important Ingredient Notes
Almond Flour – Almond flour is the low carb flour used in this recipe, as it’s most similar to wheat flour in taste, texture, and mouthfeel. Be sure to use fine-grained almond flour for the best texture results — I prefer Bob’s Red Mill or Trader Joe’s brand.
Whey Protein Isolate – Makes this bread extra fluffy, as almond flour is significantly denser than traditional flour. I learned this trick from my soul bread recipe. My favorite brand is ISO Pure.
Sweetener – My keto sweeteners of choice are Swerve and Lakanto — both of which can be used as a 1:1 swap with traditional sugar. If you use plain erythritol, you may want to increase the amount (erythritol is 70% as sweet as sugar).
Store your low carb cinnamon swirl bread in the fridge after baking.
Can You Freeze This?
YES! Bake, cool, and slice your bread. Then freeze the slices, and toast them from frozen for low carb breakfast in a jiffy.
As long as you stick to this base low carb cinnamon swirl bread recipe, you can modify the nuts, sweetener and spices as you see fit! Here are some variations you may want to try:
- Add a struesel topping by roughly chopping low carb nuts such as pecans or walnuts and tossing them in cinnamon and erythritol. Sprinkle the struesel on top of your loaf before baking. Check out my low carb pumpkin muffins for my favorite ratio of ingredients.
- Add some fruit. Sprinkle berries into the cinnamon layer, such as raspberries, sliced strawberries or blueberries ala low carb blueberry muffins.
- Or extract… higher carb fruits like bananas are best added to recipes in extract form. Check out my low carb banana muffins, and consider adding in your favorite flavors!
Do you LOVE and CRAVE bread for breakfast as much as we do?! Great! We have some recipes to save the day!
Low Carb Cinnamon Swirl BreadPrint Recipe Pin Recipe
- Prep. Preheat oven to 375 F. Lay a piece of parchment paper down on your counter, and spray with cooking spray. Set a bowl of water above the sprayed parchment paper. Grab an 8" bread pan (your parchment paper will eventually need to fit inside this bread pan).
- Combine. In a large bowl, combine the dry ingredients: almond flour, whey protein, Swerve/Lakanto, baking powder, and salt. Add almond milk, oil and the eggs, and stir to combine. Toss the cinnamon layer ingredients together in a small bowl and set aside.
- Shape. Use very damp hands (this is what our bowl of water is for) to press the dough into an 8-11" square. Sprinkle the cinnamon layer over the top of the dough.
- Roll. Grab the edge of the dough closest to you, and roll it up as tightly as possible. Again, damp hands will help here! Peel back the parchment as you roll the dough over itself. Shimmy the rolled dough to the center of the parchment, then fit inside the bread pan. Remove excess parchment to prevent burning.
- Bake in the preheated oven for 45-55 minutes, you'll know the bread is done once the top is golden. Allow the bread to cool in the pan before trying to remove and slice.