This quick bread is fluffy and soft and tastes like a snickerdoodle cookie in bread form. It’s an easy one-bowl recipe, no mixer required. The bread is sweet, full of cinnamon flavor and has a slight tanginess just like the cookie.
This is a fun and easy quick bread, perfect for a breakfast treat or afternoon snack. The bread is full of cinnamon flavor. It’s topped with a cinnamon sugar coating which creates a crunchy crust over the bread.
Snickerdoodle Bread highlights
- Everything (except for the topping) is mixed with a whisk and in one bowl for easy clean-up.
- The bread texture is similar to other quick breads in that it has a more cake-like texture. The bread is very moist and soft.
- The bread is flavored with cinnamon spice. You can also add cream of tartar to add a little bit of tangy flavor to the bread, just like with a classic snickerdoodle.
- The cream of tartar is optional. It’s what gives snickerdoodle cookies their signature tang and it does add the same flavor to this bread. However, a lot of people don’t have cream of tartar on hand so you can omit it and it won’t really affect the recipe. Plus, the bread also has some tang from the sour cream.
- Sour cream can be substituted with greek yogurt. Either one will help make the cake moist and soft along with adding a little tanginess to the bread.
- Make sure to use superfine almond flour and not regular almond flour or almond meal.
Cinnamon Sugar Free Coating
Just like classic snickerdoodle cookies, the cake is finished with a cinnamon and “sugar” coating. I use erythritol granular because it mimics granulated sugar in texture, taste and appearance.
The coating is put on before the bread bakes so that it creates a sweet crust over the bread. If desired, you can also sprinkle some more on right after the bread is finished and while it is still warm.
If you love snickerdoodles I’ve also made keto snickerdoodle muffins, low carb snickerdoodle mug cake, and keto snickerdoodle cookies.
Keto Snickerdoodle Bread
- 3 large eggs
- 2 tbsp unsalted butter melted
- 1/4 cup sour cream or greek yogurt
- 1 tsp vanilla extract
- 2 cups superfine almond flour
- 1 ½ tsp baking powder
- 1/2 cup erythritol
- 1 tsp cinnamon
- 1 tsp cream of tartar optional
CInnamon Sugar Coating
- 1 tbsp erythritol
- 1/2 tsp cinnamon
- Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper.
- In a large bowl add the eggs, butter, sour cream/yogurt, vanilla extract. Whisk until smooth.
- Add in almond flour, baking powder, erythritol, cinnamon, tartar. Whisk until evenly combined.
- Add batter to loaf pan and smooth surface with a spatula.
- In a small bowl, add cinnamon sugar coating ingredients. Whisk until evenly combined.
- Sprinkle surface of bread with about half of the cinnamon sugar coating.
- Place bread into oven and bake for about 45-50 minutes or until toothpick inserted comes out clean.
- Sprinkle remaining coating over bread while it is still hot. Let bread cool fully before slicing and serving.
- I used Kirkland Signature superfine almond flour.*
- I used So Nourished erythritol sweetener granular*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Not as sweet as I anticipated, but it is a good, dense loaf. Next time I’ll just up the sweetener.
Thanks for the recipe!
You can definitely add more sweetener if you prefer. Since this is supposed to be a bread suitable for a breakfast treat, I didn’t want to make it too sweet
I am going to try and bake the bread.
Thank you for the recipe
I hope you enjoy!