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

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 cups Fine Milled Almond Flour
  • 1/4 cup Coconut Flour
  • 1/3 cup Swerve granulated sweetener
  • 1 teaspoon Baking Powder
  • 1 cup Unsalted Butter melted
  • 1/2 cup Coconut Milk unsweetened
  • 1 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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