This keto cinnamon bread is so moist and tender, you won’t believe it is low carb! Made in just one bowl, this quick bread is perfect for a satisfying breakfast or even dessert! 2 grams net carbs per serving.
When it comes to comforting keto sweet bread recipes, my favorites to make are coconut flour banana bread, pumpkin bread, and this easy cinnamon bread.
I’ve always been the kind of person who craves comfort food when the weather becomes cooler. Like clockwork, my cravings switch from avocado smoothies and coconut ice cream to chewy bagels and satisfying muffins. I find myself baking more and more during this time, especially quick breads and sweet loaves. While I don’t generally play favorites, my current obsession is this cinnamon bread!
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I’ve been meaning to share a keto cinnamon bread recipe for quite some time. It’s my go-to quick bread during the cooler seasons, and has become quite a hit amongst my family too! My sister loves having a slice for breakfast and my mom claims it to be the perfect addition to her peppermint mocha. I personally love it warmed up with a smear of butter, and may or may not have eaten half a loaf for dinner the other night!
No grains and no sugar are needed, but you’d never tell! It’s texture is moist, slightly fluffy, and with a crunchy exterior. It’s sweet and full of cinnamon flavor, without being overpowering!
I had some friends over for brunch the other morning and served them this loaf and NO ONE believed me when I said it was low carb and gluten free- They thought it was made with white flour and sugar!
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In a large mixing bowl, add your dry ingredients and mix well. Next, add the wet ingredients and mix until fully incorporated. Transfer to a loaf pan.
Now, sprinkle the top of the loaf with the cinnamon/sweetener mixture to cover it completely. Bake the loaf for around 50 minutes, until a skewer comes out clean and the top is golden and crunchy, Let the bread cool completely, before slicing it up.
This keto cinnamon bread is so moist and tender, you won't believe it is low carb! Topped with a cinnamon crunch, it's a simple sweet bread made in one bowl!
Low Carb Bread Pudding (keto, Nut Free, Gluten Free)
TO STORE: Leftover cinnamon bread should be stored in the refrigerator in a sealed container or covered completely. This will keep well for up to 1 week.
TO FREEZE: Place slices of the cinnamon bread in a ziplock bag and store in the freezer for up to 6 months.
Serving: 1 slice Calories: 185 kcal Carbohydrates: 6 g Protein: 6 g Fat: 16 g Sodium: 190 mg Potassium: 29 mg Fiber: 4 g Vitamin A: 304 IU Calcium: 90 mg Iron: 1 mg NET CARBS: 2 g
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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.The classic lemon bread can be completely dairy free, gluten free, oil free, low carb, paleo, and vegan, with no coconut flour required.
Leftovers freeze well too! Just pull a few slices out of the freezer to enjoy any time you’re craving that iced Starbucks lemon loaf taste, without all the flour and sugar.
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Although neither of them is on a keto diet, they are trying to watch how many white or refined carbs they consume. My mother’s favorite food is Oreo cookies, and my father could easily eat two cups of rice with dinner.
It’s also free of corn syrup, guar gum, xanthan gum, buttermilk, palm oil, and soybean oil, which are all ingredients you’ll find in the Starbucks lemon loaf recipe.
Preheat your oven to 325 degrees Fahrenheit. Combine all of the gluten free lemon bread ingredients in a large mixing bowl. Stir until well mixed.
Top 19 Low Carb Keto Bread Recipes (sweet + Savory!)
Smooth the batter into your prepared loaf pan. Bake the lemon cake bread on the oven’s center rack for one hour. After this time, it should be cooked through but still moist and dense, because low carb bread recipes have a denser and more fudgy texture than traditional lemon bread recipes.
If you leave the keto lemon loaf to cool completely before going around the sides of the baking pan with a knife and then popping it onto a plate, I found this protects against cracking or breaking in half.
The dessert can be left out overnight, loosely covered in paper towels or a cloth. After that, store any remaining leftovers in the refrigerator in an airtight container for up to five days. Or slice and freeze leftover almond flour lemon bread for a month or two.
Second Keto Bread Recipe (& Video!)
Here’s what you need to make the recipe: lemon juice and lemon zest, almond flour, sweetener, baking powder, salt, eggs or flax eggs, and yogurt or coconut cream.
The lemon zest is important, because it adds a ton of lemon flavor, so do be sure to include it when making the lemon bread.
To make lemon zest, wash your lemon and use either a zester or grater to shred the lemon peel. Or peel the fruit with a vegetable peeler, then finely dice the skin with a sharp knife.
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Almond flour is the only flour I’ve tried and recommend with this recipe. You can of course experiment with other flours at your own risk and with the knowledge that some of the measurements might need to be changed in order for the recipe to work.
For example, I imagine that trying to substitute coconut flour for almond meal would mean you’d at least need to add extra liquid to the recipe.
Plain yogurt or coconut cream add moisture to the keto lemon bread. Use an unsweetened yogurt for a sugar free recipe. Vegan yogurt works too.
Keto Bread Pudding · Fittoserve Group
For a lemon bread without yogurt, use an equal amount of either coconut cream or the thick part at the top of a can of coconut milk.
You can enjoy this keto lemon bread unfrosted or with sugar free frosting, melted butter orcoconut butter, packaged cream cheese or homemadeVegan Cream Cheese.
Or ice the sugar free lemon bread with half a cup of powdered sugar or powdered erythritol whisked into a glaze with one tablespoon milk of choice or lemon juice and an optional eighth of a teaspoon of pure vanilla extract.
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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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