Quick cinnamon bread made healthier! No sugar, no grains, delightfully moist and soft with a crispy cinnamon “sugar” crust. You won’t believe it’s low-carb, Paleo and vegan!
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How to Make Low-Carb Cinnamon Bread
How are you holding up these days? As I’m writing this post, our city near Dallas is about to be officially on lockdown. The world feels heavy.
But you know what you can do right now for a pick-me-up? Bake.
Baking is therapeutic, takes your mind off of worries about the future, and brings a sense of accomplishment.
Look at this beauty. You made this. The aroma of cinnamon and sugar fills your home. And now you get to enjoy a freshly baked slice, slathered in butter. Mmmm.
Comfort. A warm cinnamon hug. We could all use one right now.
So enjoy this time at home. Bake a loaf of bread with your family. Savor this experience.
Bonus: this cinnamon bread checks all the “healthy” boxes:
- gluten-free, grain-free, soy-free, sugar-free, artificial sweetener-free, dairy-free… the list goes on!
It’s made with mostly common ingredients you have in your pantry. And if you don’t have them in your pantry, you should be able to snag them on Amazon easily.
And since even milk and eggs are scarce these days, you’ll be glad to hear these are egg-free and dairy-free, too!
What is Quick Bread?
Quick bread is different from traditional bread in that there’s no yeast involved (which means no having to wait hours and hours for your dough to rise and bake).
Quick breads are very similar to cakes and muffins. In fact, if you wanted to call this a cinnamon cake, I wouldn’t be mad 🙂
It’s not quite as sweet as cake, which IMO makes it perfectly suitable for breakfast, afternoon snacking, as well as dessert if you choose! It’s delicious with a cup of coffee. But you can enjoy this cinnamon bread any time you have an hour to spare.
It only takes about 15 minutes of hands-on prep, then roughly 45 minutes to cook and cool.
Ingredients for Low-Carb Cinnamon Bread
To keep the carbs low in this bread, while still creating a soft and fluffy texture, I used a mixture of almond flour, ground flaxseed, and tapioca starch.
The other ingredients are pretty standard: oil, vinegar, water, cinnamon, water and salt.
To sweeten, I used one of my favorite sweeteners that I’ve been using for many years: Pure Stevia Powder.
- This is one you may not have on hand, but is available on Amazon HERE.
- Since this is HIGHLY concentrated, one bag will last you YEARS. A little goes a lonnnnngg way. (1/2 a teaspoon is used in this entire recipe!)
- I also use this stevia in all my dairy-free keto ice cream recipes! 🙂 It can be used in place of stevia drops/monkfruit drops and liquid sweeteners, too.
- Need help? I’m always around. Drop a question in the comments or dm me on Facebook or Instagram.
“Can I use a different sweetener?”
You may be wondering WHY I used pure stevia powder instead of a granulated sweetener, such as monkfruit or a liquid sweetener such as syrup/monkfruit syrup,
The answer is pretty clear once you try to sweeten an entire cake/loaf/muffin recipe using only monkfruit: the texture isn’t right.
I don’t know the exact science, but monkfruit granules don’t bake just like sugar. Monkfruit is great for creating a crispy texture on baked goods like scones, but for breads/cakes/muffins, I typically only use a couple of tablespoons MAX (to add “bulk” and structure).
Important Tips for Fluffy Gluten-Free Bread
This recipe was adapted from my now infamous LEMON LOAF CAKE (which if you haven’t tried yet, add it to your list!).
In that Lemon Cake recipe post, I detailed several tips for how to make low-carb cake that actually has a good texture, and those tips still apply here!
- Use a small loaf pan (smaller rises better)
- Don’t overmix your batter! It will pop the bubbles needed for rise.
- Allow your loaf to cool in the oven (with the heat turned off)
That last tip is the one I want to emphasize. If you’re constantly opening your oven to check on your loaf, the temperature drop will make your loaf drop! Trust me on this 😉 Just do maybe 1 quick check around 38 minutes to be sure the top springs back. Then leave it in there to cool gradually to prevent sinking.
Sugar-Free Cinnamon Sugar CRUST
One of my favorite parts of this bread is the CRISPY, slightly crunchy cinnamon sugar on top!
It’s optional since there is already cinnamon inside the batter, but the extra cinnamon sweetness adds a fantastic contrasting texture that is undeniably delicious.
Instead of sugar, I used monkfruit granules, which make a fantastic CRISPY granulated sweetener due to their baking characteristics. If you want to make something crisp on the outside, use Lakanto Classic Monkfruit granules.
Lakanto Classic is available at Amazon, and Lakanto.com. Don’t forget to use code PRETTYPIES for 20% off your entire order!
It’s also in several grocery and specialty stores, such as Natural Grocers, Sprouts, Costco, and sometimes Ross, TJ Maxx and others! But due to the current lockdown/stay at home recommendations, it’s best to just order online! 🙂
Are you ready to get baking? This cozy warm cinnamon bread is so comforting like a big hug from someone you love <3 Don’t forget to serve it warmed up with a slather of butter (dairy-free for me – I love buttery flavor coconut oil!)
And if you’re having trouble finding grain-free/dairy-free baking essentials, be sure to check out Thrive Market. You get a free gift with purchase on your first order!
I really love Thrive Market because they have their own (great quality) brand now including almond flour, tapioca, oils and sweeteners and everything in between — all delivered straight to your door with no need to leave the comfort of your home, up to 50% off retail prices. Score! Check it out here
If you’re doing some #quarantinebaking, be sure to share your photo on Instagram and tag me @emily.likes.food so I can see what you make! 🙂 ENJOY!!
And stay tuned because I have another quick bread recipe coming soon and it’s another GOOD ONE you guys!!! Comfort food with NO REGRETS.
Low-Carb Cinnamon Bread (Grain-Free, Dairy-Free, Egg-Free)
- 1 Tbs monkfruit
- 1/2 Tbs cinnamon
- Preheat the oven to 325. Line a small bread pan with parchment paper for easy removal
- Whisk together dry ingredients in a large mixing bowl. Mix together water, vinegar, melted oil and vanilla in another small bowl.
- Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)
- Scoop batter into the pan.
- In a pinch bowl, stir together topping. Sprinkle batter with cinnamon "sugar" mixture.
- Bake for about 38-40 minutes. *Important* Turn the oven off, but leave the loaf in the oven for another 5-10 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.
- Allow to cool completely before cutting.
For longer storage, keep refrigerated or frozen (pre-sliced) Sweetener Alternatives: *always sweeten to taste*
- Replace 1/2 tsp stevia extract with 1/2 tsp pure monkfruit extract 50% mogroside, or 3/4 tsp 30% mogroside)
- OR replace 1/2 cup water with Lakanto monkfruit syrup or pure maple syrup for non-low-carb
- Monkfruit granules may be replaced with another granulated sweetener such as erythritol (or coconut sugar for non-low-carb)
- Need help with a sweetener conversion? Comment below
- Save 20% on monkfruit sweeteners at Lakanto.com with code PRETTYPIES