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Top-down look at a round keto cinnamon bread slice with a swirl of cinnamon and butter on top.

Keto Cinnamon Bread

Low-carb keto cinnamon bread made with almond flour and Swerve sweetener, baked in an Instant Pot and finished under the broiler.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 10 servings
Calories 200 kcal

Ingredients
  

Cinnamon Filling

  • 1/4 cup Swerve Brown 48g
  • 2 tsp ground cinnamon

Bread

  • 2 cups almond flour 224g
  • 2/3 cup Swerve Granular 133g
  • 1/4 cup whey protein powder or egg white protein powder, 28g
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 4 1/2 tbsp butter melted, divided, 64g
  • 1/2 tsp vanilla extract
  • 1/4 to 1/3 cup water 60-80ml

Drizzle

  • 2 tbsp Swerve Confectioners 24g
  • 1 tbsp heavy whipping cream 15ml
  • 1/2 tsp vanilla extract
  • Water as needed

Instructions
 

Cinnamon Filling

  • Whisk Cinnamon Mixture:

    Combine the Swerve Brown and cinnamon by whisking until uniform. Reserve.

Bread

  • Prepare Pan and Pot:

    Thoroughly grease a 7-inch springform pan. Position the trivet in the Instant Pot base and pour in 1 cup of water.

  • Mix Batter:

    In a big bowl, mix almond flour, Swerve Granular, protein powder, baking powder, and salt with a whisk. Incorporate the eggs, 4 tablespoons of the melted butter, vanilla extract, and 1/4 cup water, stirring until uniform. If necessary, add extra water to reach a thick batter that can be spread.

  • Layer Batter and Swirl:

    Deposit slightly over half the batter into the greased pan. Sprinkle half the cinnamon mixture over it. Use a knife or spoon to create swirls.

  • Add Remaining Batter:

    Layer the rest of the batter on top, then add another 1 1/2 tablespoons of the cinnamon mixture (set aside roughly 2 teaspoons for later). Swirl gently and smooth the top evenly.

  • Wrap and Pressure Cook:

    Wrap both the top and bottom of the pan tightly with foil to block excess moisture during cooking. Lower the pan into the Instant Pot. Secure the lid and close the vent. Select the 'cake' program for 60 minutes (or manual high pressure if no cake setting exists).

  • Release Pressure and Unwrap:

    After the cooking cycle ends, allow the pressure to release naturally for 15 minutes. Then open the vent to release any remaining steam. Cautiously take out the pan and strip off the foil.

  • Broil Top:

    Turn the broiler to high and place an oven rack in the middle. Coat the bread's top with the leftover 1/2 tablespoon of melted butter and dust with the reserved cinnamon mixture. Set the pan on the center rack, not too near the heat source.

  • Cool and Unmold:

    Broil until the surface turns golden, about 3 to 5 minutes. Remove from the oven and let cool for at least 15 minutes. Then slide a sharp knife around the pan's interior and unclasp the sides.

Drizzle

  • Make and Drizzle Glaze:

    In a small bowl, whisk together the Swerve Confectioners, heavy whipping cream, and vanilla until smooth. Add water in 1/2 teaspoon increments until the mixture thins to a drizzling consistency. Drizzle over the fully cooled bread.
Keyword keto cinnamon bread