Gluten-Free Keto Cinnamon Raisin Swirl Bread
A sugar-free take on classic cinnamon raisin bread using coconut and almond flours with psyllium husk for structure. The bread features a sweet cinnamon swirl throughout and chopped California raisins for bursts of natural sweetness. Perfect for those following ketogenic or low-carb lifestyles who miss traditional sweet breads. The combination of egg whites and psyllium creates a surprisingly light texture that mimics wheat-based versions, while Swerve sweetener keeps carbs minimal without sacrificing flavor.
Ingredients
- 1 tbsp Swerve Sweetenersugar1:1ketosugar-free
increases carbs significantly
- 1 tsp ground cinnamon
- ½ cup coconut flourall-purpose flour1:4glutentraditionaladds gluten
completely changes texture and carb count
Full guide → - ½ cup almond flour
- 6 tbsp psyllium husk powderxanthan gum1:3binding
different texture, less expansion
- ¼ cup California raisins, chopped finesugar-free dried cranberries1:1ketosugar-free
maintains low carb profile
- 2 tbsp Swerve Sweetenersugar1:1ketosugar-free
increases carbs significantly
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 cups egg whites
- 4 tbsp butter, melted, divided
- 2 tbsp apple cider vinegar
- ¾ cup hot water, almost boiling
Instructions
- 1
Preheat oven to 350F and grease a 9x5 inch loaf pan and two large pieces of parchment paper
- 2
Whisk together sweetener and cinnamon in small bowl for filling, set aside
- 3
Combine coconut flour, almond flour, psyllium husk powder, chopped raisins, sweetener, baking powder, cinnamon and salt in large bowl
- 4
Add egg whites, 3 tablespoons melted butter and apple cider vinegar, stir to combine
- 5
Slowly stir in hot water until dough expands
- 6
Turn dough onto greased parchment and pat into rough rectangle
- 7
Top with second parchment and roll out to 8x12 inches
- 8
Brush with half remaining melted butter and sprinkle with cinnamon filling
- 9
Roll up tightly and place seam-side-down in prepared loaf pan
- 10
Brush with remaining butter and bake 60 to 70 minutes until golden brown and firm
- 11
Remove from oven, tent with foil and let cool completely in pan before transferring
Tips
Let bread cool completely in the pan to prevent deflating, as psyllium-based breads need this cooling time to maintain structure.
Make sure water is almost boiling when adding to activate the psyllium husk properly for the right texture.
Chop raisins finely to distribute evenly throughout the bread and prevent sinking during baking.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead, wrap tightly and store at room temperature
Serve at room temperature, optionally toasted with butter
Common Mistakes
Don't skip cooling in pan to avoid deflating the psyllium-based structure
Ensure water is hot enough to properly activate psyllium husk for correct texture
Substitutions
Gluten-Free Swaps
completely changes texture and carb count
Full guide →General Alternatives
maintains low carb profile
FAQ
Can I use regular flour instead of coconut and almond flour?
Yes, but this will no longer be keto-friendly and will significantly increase carbs. Use about 1.5 cups all-purpose flour total.
How long does this bread keep fresh?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Freeze slices for up to 3 months.
Can I make this without psyllium husk powder?
Psyllium is crucial for structure in this recipe. You could try xanthan gum at 1/3 the amount but texture will differ significantly.