I make this Keto Cinnamon Donut Bread when I want something warm, sweet, and low-carb without compromising on flavor. It’s a moist, spiced loaf that feels indulgent, with the comforting taste of cinnamon donuts baked into a soft, grain-free bread. With just 2g net carbs per slice, it’s a keto treat I reach for anytime I need a cozy, guilt-free snack.

Keto Cinnamon Donut Bread

Why I’ll Love This Recipe

I love how this recipe delivers the nostalgic flavor of a cinnamon donut without the sugar or carbs. It’s quick to make, comes together in one bowl, and satisfies my cravings while sticking to my keto goals. The almond and coconut flour base keeps it rich and satisfying, while the cinnamon swirl adds just the right touch of warmth and sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.25 cups almond flour
¼ cup coconut flour
1 teaspoon baking powder
⅓ cup brown erythritol
1 teaspoon cinnamon powder
¼ cup butter, melted
3 eggs
1 teaspoon vanilla extract

Directions

I preheat my oven to 350°F and line a loaf pan with parchment paper for easy removal.
In a small bowl, I mix the brown erythritol and cinnamon powder, then set it aside as my “cinnamon sugar” swirl.
In a larger bowl, I whisk the eggs, melted butter, and vanilla extract until smooth.
I gradually blend in the almond flour, coconut flour, and baking powder until just combined.
Using a spatula, I gently fold in the cinnamon sugar mixture to create a swirled effect.
I pour the batter into the prepared pan and often sprinkle a bit more cinnamon sugar on top for extra flavor.
I bake it for 30 minutes until it’s golden and a toothpick comes out clean.

Servings and Timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add Nuts: I sometimes mix in chopped pecans or walnuts for crunch.
Icing Option: A drizzle of cream cheese glaze makes it feel like dessert.
More Spice: For a warmer flavor, I add a pinch of nutmeg or clove.
Muffin Style: I bake the batter in a muffin tin for individual portions—bake for 18–20 minutes.
Chocolate Twist: A handful of keto chocolate chips turns it into a sweet treat.

Storage / Reheating

Room Temp: I store it in an airtight container for up to 3 days.
Fridge: For longer freshness, I refrigerate for up to a week.
Freezer: I wrap slices individually and freeze for up to 2 months.
Reheat: I microwave a slice for 20 seconds or warm it in the oven at 300°F for 5–7 minutes.

FAQs

What’s the texture of this bread like?

It’s soft and slightly dense, just like a cake-style donut. The almond flour keeps it moist while the coconut flour gives it a tender crumb.

Can I use only almond flour or only coconut flour?

I don’t recommend it—these two work best together. Using only one can throw off the texture and make the bread too crumbly or too wet.

How do I know when it’s done baking?

I check with a toothpick—if it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and slightly firm to the touch.

Can I reduce the erythritol?

Yes, but I find that reducing it too much makes the bread less donut-like. I like to experiment with half the amount if I want a lightly sweet loaf.

What can I use instead of erythritol?

I’ve tried monk fruit sweetener and allulose—they both work well. Just be sure to adjust the amount based on the sweetness level of the substitute.

Conclusion

This Keto Cinnamon Donut Bread is a quick, low-carb bake that satisfies my sweet tooth without derailing my goals. Whether I enjoy it with coffee in the morning or as an afternoon snack, it never disappoints. It’s one of those recipes I come back to again and again—simple, warm, and just sweet enough.