Keto Cinnamon Bread: Perfect for Low Carb French Toast

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My family has slowly been cutting their sugar intake and eating more and more of a keto diet. They still love pastas and bread, but this weekend I decided to make them french toast with my keto cinnamon bread recipe to see if they could tell the difference – and they couldn’t believe it was low carb! At only 3g of net carbs per slice, this will become a fast favorite.

I love this keto cinnamon bread recipe toasted with butter, but it is the perfect low carb bread for french toast which I top with either fresh whipped cream or a bit of syrup – my favorite keto maple syrup is the Lakanto Maple Flavored Syrup which I have seen more and more in supermarkets. I also sometimes will make a keto baked french toast souffle recipe where I make a custard base of heavy whipping cream and eggs and soak the bread in it overnight, then bake it in the oven and serve with syrup – decadent, delicious and low carb!

I use Swerve for this recipe – it’s my preferred sweetener for baking for the most part, but you can use monkfruit or whatever alternative / keto sweetener you prefer. The combination of almond and coconut flours is essential to proper texture – trust me on this one!

keto cinnamon bread
Print Recipe
5 from 2 votes

Keto Cinnamon Bread

I love this keto cinnamon bread recipe toasted with butter, but it is the perfect low carb bread for french toast as well.
Course: Breads, Breakfast
Cuisine: American
Servings: 12
Calories: 203kcal


  • 1 ½ cups Fine Milled Almond Flour
  • ¼ cup Coconut Flour
  • 1/3 cup Swerve granulated sweetener
  • 1 teaspoon Baking Powder
  • ½ cup Unsalted Butter melted
  • 1/2 cup Coconut Milk unsweetened
  • ¼ cup Sour Cream
  • 1 teaspoon Vanilla extract
  • 3 Eggs large
  • 2 tablespoons Swerve granulated sweetener separate from the above
  • 3 teaspoons Ground Cinnamon
  • pinch Himalayan pink salt⁣


  • Preheat your oven to 350 degrees Fahrenheit.
  • Spray a loaf pan with cooking spray and line with parchment paper. Use enough parchment so there's a few inches hanging off on the long side of the pan, so you can lift out the low carb cinnamon bread after baking.
  • In a large bowl, combine the almond and coconut flour, baking powder and 1/3 cup of Swerve.
  • Add the butter, coconut milk, sour cream, vanilla extract and eggs. Whisk until combined. The batter will be thick!
  • In a small bowl, combine the 2 tablespoons of Swerve and cinnamon.
  • Spoon half the batter into your prepared loaf pan and sprinkle half the cinnamon sugar mix on top.
  • Add the rest of the batter and top if off with the remaining cinnamon sugar.
  • With a dinner knife, swirl the cinnamon into the batter by gently dragging the knife in a wave or swirl pattern. Don't over swirl!
  • Bake in preheated oven for an hour.
  • Remove from oven and let the keto cinnamon bread cool for about 15 minutes before lifting the bread out gently using the parchment, and set on a cooling rack.
  • Let sit for another 10 - 15 minutes.
  • Cut into 12 slices and serve.


You can store this in an airtight container in the fridge for 3 days. 


Calories: 203kcal | Carbohydrates: 6g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 62mg | Potassium: 43mg | Fiber: 3g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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Lolita Carrico
Hi! I created Ketology after struggling for years with hormonal changes and weight gain. As I got older, I found managing my weight and moods became more and more of a struggle. Within 3 months of switching to a ketogenic lifestyle tailored for my age, I not only shed 30 pounds of stubborn fat, but my mood improved, my focus sharpened and I have had nothing but positive effects! Learn more about my journey here.
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