Make breakfast extra special with this delectable Keto Cinnamon Bread. It has a rich cinnamon swirl and a sweet vanilla drizzle, just like your favorite breakfast pastry. But with only 3.1g net carbs!
Course: Breakfast
Cuisine: American
Prep Time: 25minutes minutes
Cook Time: 1hour hour
Total Time: 1hour hour 25minutes minutes
Servings: 10 servings
Calories: 204kcal
Equipment
1 Instant Pot
1 7-inch springform pan
Ingredients
Cinnamon Filling
¼ cup Swerve Brown
2 teaspoon ground cinnamon
Bread
2 cups almond flour
⅔ cup Swerve Granular
¼ cup whey protein powder or egg white protein powder
2 teaspoon baking powder
¼ teaspoon salt
2 large eggs
4 ½ tablespoon butter, melted divided
½ teaspoon vanilla extract
¼ to ⅓ cup water
Drizzle
2 tablespoon Swerve Confectioners
1 tablespoon heavy whipping cream
½ teaspoon vanilla extract
Water as needed
Instructions
Cinnamon Filling
Whisk together the brown sweetener and cinnamon until well combined. Set aside.
Bread
Grease a 7″ springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, 4 tablespoons of the butter, vanilla extract, and ¼ cup water and stir until well combined. Add more water to achieve a thick but spreadable consistency.
Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon.
Add the remaining batter over top and another 1 ½ tablespoons of the cinnamon mixture (Reserve about 2 teaspoons for after baking). Swirl a little and then spread out the batter evenly in the pan.
Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the “cake” setting for 60 minutes. (Or manual high if you don’t have a cake setting).
When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining ½ tablespoon of butter and sprinkle with the remaining cinnamon mixture. Place on the center rack so that it’s not too close to the heat.
Broil until the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides.
Drizzle
In a small bowl, whisk together the sweetener, cream, and vanilla until smooth. Add water ½ teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.
Notes
Storage Instructions: Store this bread on the counter for up to 5 days, and in the fridge for up to 10. Wrap it up tightly to avoid it drying out. You can also freeze this bread for up to a month.
No Instant Pot? No problem! Prepare the batter and filling as directed. Layer in a well greased 8×4-inch loaf pan or 7-inch springform pan, swirling together with a spoon or knife. Cover the pan with foil and bake at 350ºF for 40 to 50 minutes, or until the top is firm to the touch. Proceed with steps 7 and 8 as directed.
Nutrition Facts
Keto Cinnamon Bread Recipe
Amount Per Serving (1 serving = 1/10th of bread)
Calories 204Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 5.8g2%
Fiber 2.7g11%
Protein 7.9g16%
Make breakfast extra special with this delectable Keto Cinnamon Bread. It has a rich cinnamon swirl and a sweet vanilla drizzle, just like your favorite breakfast pastry. But with only 3.1g net carbs!
Course: Breakfast
Cuisine: American
Prep Time: 25minutes minutes
Cook Time: 1hour hour
Total Time: 1hour hour 25minutes minutes
Servings: 10 servings
Calories: 204kcal
Equipment
1 Instant Pot
1 7-inch springform pan
Ingredients
Cinnamon Filling
¼ cup Swerve Brown
2 teaspoon ground cinnamon
Bread
2 cups almond flour
⅔ cup Swerve Granular
¼ cup whey protein powder or egg white protein powder
2 teaspoon baking powder
¼ teaspoon salt
2 large eggs
4 ½ tablespoon butter, melted divided
½ teaspoon vanilla extract
¼ to ⅓ cup water
Drizzle
2 tablespoon Swerve Confectioners
1 tablespoon heavy whipping cream
½ teaspoon vanilla extract
Water as needed
Instructions
Cinnamon Filling
Whisk together the brown sweetener and cinnamon until well combined. Set aside.
Bread
Grease a 7″ springform pan well. Place the trivet on the bottom of your Instant Pot and add 1 cup of water.
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, 4 tablespoons of the butter, vanilla extract, and ¼ cup water and stir until well combined. Add more water to achieve a thick but spreadable consistency.
Spread a little more than half of the batter in the prepared pan, and sprinkle with half of the cinnamon filling mixture. Swirl with a knife or spoon.
Add the remaining batter over top and another 1 ½ tablespoons of the cinnamon mixture (Reserve about 2 teaspoons for after baking). Swirl a little and then spread out the batter evenly in the pan.
Tightly cover the top and the bottom of the pan with foil to reduce excess moisture seeping in during cooking. Place the pan in the Instant Pot. Close the lid and seal the vent. Set on the “cake” setting for 60 minutes. (Or manual high if you don’t have a cake setting).
When cooking is complete, let the pressure reduce naturally for 15 minutes, then open the vent to allow any additional steam to release. Remove the pan carefully and remove the foil.
Preheat your broiler to high and set an oven rack in the middle position. Brush the top of the bread with the remaining ½ tablespoon of butter and sprinkle with the remaining cinnamon mixture. Place on the center rack so that it’s not too close to the heat.
Broil until the top is golden, 3 to 5 minutes. Remove and let cool at least 15 minutes, then run a sharp knife around the inside of the pan and release the sides.
Drizzle
In a small bowl, whisk together the sweetener, cream, and vanilla until smooth. Add water ½ teaspoon at a time until it thins out to a drizzling consistency. Drizzle over the cooled bread.
Notes
Storage Instructions: Store this bread on the counter for up to 5 days, and in the fridge for up to 10. Wrap it up tightly to avoid it drying out. You can also freeze this bread for up to a month.
No Instant Pot? No problem! Prepare the batter and filling as directed. Layer in a well greased 8×4-inch loaf pan or 7-inch springform pan, swirling together with a spoon or knife. Cover the pan with foil and bake at 350ºF for 40 to 50 minutes, or until the top is firm to the touch. Proceed with steps 7 and 8 as directed.
Nutrition Facts
Keto Cinnamon Bread Recipe
Amount Per Serving (1 serving = 1/10th of bread)
Calories 204Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 5.8g2%
Fiber 2.7g11%
Protein 7.9g16%
Keto Cinnamon Bread: A Low-Carb Breakfast Delight
Elevate your breakfast experience with our delectable Keto Cinnamon Bread. Bursting with a rich cinnamon swirl and adorned with a sweet vanilla drizzle, this creation mimics the indulgent flavors of your favorite breakfast pastry, all while maintaining a mere 3.1g net carbs per serving. Follow this step-by-step guide to craft a breakfast masterpiece that’s not only delicious but also keto-friendly.
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 10 servings
Calories: 204 kcal
Equipment:
1 Instant Pot
1 7-inch springform pan
Ingredients:
For the Cinnamon Filling:
¼ cup Swerve Brown
2 teaspoons ground cinnamon
For the Bread:
2 cups almond flour
⅔ cup Swerve Granular
¼ cup whey protein powder or egg white protein powder
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
4 ½ tablespoons butter, melted (divided)
½ teaspoon vanilla extract
¼ to ⅓ cup water
For the Drizzle:
2 tablespoons Swerve Confectioners
1 tablespoon heavy whipping cream
½ teaspoon vanilla extract
Water (as needed)
Instructions:
Cinnamon Filling:
Whisk together Swerve Brown and ground cinnamon until well combined. Set aside.
Bread:
Grease a 7″ springform pan. Place a trivet on the bottom of your Instant Pot and add 1 cup of water.
In a large bowl, whisk together almond flour, Swerve Granular, protein powder, baking powder, and salt.
Add eggs, 4 tablespoons of melted butter, vanilla extract, and ¼ cup water. Stir until well combined. Adjust water for a thick but spreadable consistency.
Spread a little more than half of the batter in the pan, sprinkle with half of the cinnamon filling mixture, and swirl.
Add the remaining batter and cinnamon mixture. Swirl a little and spread the batter evenly.
Cover the pan tightly with foil. Place it in the Instant Pot, close the lid, and seal the vent. Set on the “cake” setting for 60 minutes (or manual high if no cake setting).
After cooking, let the pressure reduce naturally for 15 minutes, then open the vent. Carefully remove the pan and the foil.
Preheat the broiler. Brush the top with the remaining ½ tablespoon of butter, sprinkle with the remaining cinnamon mixture, and broil until golden (3 to 5 minutes). Let it cool for at least 15 minutes, then release the sides.
Drizzle:
Whisk together Swerve Confectioners, cream, and vanilla until smooth.
Add water gradually until it reaches a drizzling consistency.
Drizzle over the cooled bread.
Notes:
Storage Instructions: Store on the counter for up to 5 days or in the fridge for up to 10. Tight wrapping prevents drying. Freeze for up to a month.
No Instant Pot? Follow steps 2 to 8, layering in a well-greased 8×4-inch loaf pan or 7-inch springform pan. Bake at 350ºF for 40 to 50 minutes. Proceed with steps 7 and 8 as directed.
Nutrition Facts (Per Serving):
Calories: 204
Fat: 17g
Carbohydrates: 5.8g
Fiber: 2.7g
Protein: 7.9g
“I had these at a friend’s party and I begged for the recipe!! Don’t tell anyone but they’re better than my moms. Super easy and super delicious. I make them for every party now.”
Must express something to keep getting my recipes…. Thank you.
Recipe in First (c.o.m.m.e.n.t ).
Keto Meatball Casserole: A Delectable Low-Carb Dish
Elevate your keto dining experience with this indulgent Keto Meatball Casserole. Packed with flavorful meatballs made from a combination of ground turkey, Italian sausage, and a medley of spices, this casserole is not only delicious but also low in carbs. The addition of zucchini contributes both texture and nutritional value. Topped with marinara sauce and a blend of gooey cheeses, this casserole is a crowd-pleaser that’s simple to prepare. Follow the comprehensive guide below for a delightful keto journey.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Meatball Ingredients:
1 lb ground turkey
1 lb Italian sausage
1 cup shredded mozzarella
⅓ cup grated or shredded parmesan
1 shredded zucchini (about 1 cup)
1 egg
2 teaspoons dried minced onion
2 teaspoons dried minced garlic
2 teaspoons dried basil
1 teaspoon salt
Casserole Ingredients:
1 cup marinara sauce
8 oz shredded cheese (e.g., mozzarella and provolone blend)
Instructions:
Preheat the oven to 400°F. Spray a casserole dish with cooking spray.
Combine all the meatball ingredients in a bowl and mix thoroughly. Form about 24 meatballs and place them in the casserole dish.
Bake for 30 minutes or until the meatballs are cooked through. Drain the cooking liquid from the casserole dish carefully.
Top the meatballs with marinara sauce and shredded cheese. Bake for an additional 10-15 minutes or until the cheese is melted.
Optional: Broil for 3-4 minutes at the end to toast the cheese. Keep a close eye to prevent burning.
Substitutions:
You can use any type of ground meat (beef, pork, turkey, chicken) and any type of Italian sausage (pork, chicken, or turkey) for the meatballs.
The zucchini can be omitted or substituted with chopped spinach if desired.
Ensure you choose a no-sugar-added marinara sauce or make your own to keep it keto-friendly.
Nutrition:
Serving Size: 3 meatballs
Calories: 382
Carbohydrates: 5g
Protein: 36g
Fat: 24g
Saturated Fat: 11g
Cholesterol: 129mg
Sodium: 734mg
Potassium: 543mg
Fiber: 1g
Sugar: 2g
Calcium: 298mg
Iron: 2mg
Cook’s Notes:
Experiment with different ground meats and sausage options to tailor the dish to your preferences.
Opt for a sugar-free marinara sauce or try your hand at crafting a homemade version for an authentic keto experience.
Keto Meatball Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
Meatball Ingredients:
1 lb ground turkey
1 lb Italian sausage
1 cup shredded mozzarella
⅓ cup grated or shredded parmesan
1 shredded zucchini about 1 cup
1 egg
2 teaspoon dried minced onion
2 teaspoon dried minced garlic
2 teaspoon dried basil
1 teaspoon salt
Casserole Ingredients:
1 cup marinara sauce
8 oz shredded cheese (I used a two cheese pizza blend of mozzarella and provolone)
Instructions:
Preheat oven to 400. Spray a casserole dish with cooking spray
Combine all the ingredients for the meatballs and mix thoroughly. Make about 24 meatballs and put them in the casserole dish.
Bake for 30 minutes or until the meatballs are cooked through. Carefully drain the cooking liquid from the casserole dish.
Top with the sauce and cheese. Bake for an additional 10-15 minutes or until the cheese is melted.
Optional: I broiled for 3-4 minutes at the end to toast the cheese. Watch it carefully if you put it under the broiler. The cheese can burn easily.
Substitutions: you can use any type of ground meat (beef, pork, turkey, chicken) and any type of Italian sausage (pork, chicken, or turkey) in these meatballs.
You may also omit the zucchini or sub in chopped spinach if you prefer.
Make sure you choose a no sugar added marinara or make your own!
Get 5 Week Keto Meal Plan
Nutrition
Serving: 3meatballs | Calories: 382 | Carbohydrates: 5g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 734mg | Potassium: 543mg | Fiber: 1g | Sugar: 2g | Calcium: 298mg | Iron: 2mg