Fall is the perfect time to indulge in the warm, comforting flavors of pumpkin spice, and our Keto Pumpkin Bread with Cream Cheese Filling is a delightful way to enjoy this seasonal favorite without the carbs! This low-carb, keto-friendly pumpkin bread is rich, moist, and features a luscious cream cheese filling that elevates it to a whole new level of deliciousness. With just a few simple ingredients, you can create a guilt-free treat that everyone will love.
Ingredients:
For the Pumpkin Bread:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup pumpkin puree
1/2 cup erythritol or keto-friendly sweetener
4 large eggs
1/4 cup coconut oil, melted
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup erythritol or keto-friendly sweetener
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
Prepare the Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until smooth. Set aside.
Make the Pumpkin Bread Batter:
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until a thick batter forms.
Layer the Bread and Cream Cheese Filling:
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly.
Spread the cream cheese filling over the batter, and then carefully spoon the remaining pumpkin batter on top, spreading it out to cover the cream cheese layer.
Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving Tips:
Slice Thickness: For a perfect presentation, slice the bread into even pieces. A thickness of about 1/2 inch works well for serving.
Toppings: Enhance each slice with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of sugar-free chocolate sauce for an indulgent touch.
Pairing Options: This pumpkin bread pairs beautifully with a warm cup of coffee, tea, or a cozy pumpkin spice latte, making it a great treat for fall gatherings.
Warm it Up: Slightly warm slices in the microwave for about 10-15 seconds to enhance the flavors and make the cream cheese filling extra creamy.
Storage Tips:
Refrigeration: Store the cooled pumpkin bread in an airtight container in the refrigerator for up to 1 week. This will help maintain its freshness and prevent spoilage.
Freezing: For longer storage, you can freeze the pumpkin bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Avoiding Sogginess: To prevent the bread from becoming soggy, make sure it’s completely cooled before storing it. Also, avoid placing it in a humid environment.
Reviving Frozen Bread: When you’re ready to enjoy your frozen pumpkin bread, thaw it in the refrigerator and reheat slices in the microwave or toaster oven to restore its fresh-baked flavor and texture.
Related Recipes:
- Keto Crispy Cinnamon Cream Cheese Roll-Ups
- Low Carb Pumpkin Pancakes
- Pumpkin Bread with Brown Sugar Pecan Topping
FAQs:
Can I use a different sweetener instead of erythritol?
Yes, you can substitute erythritol with other keto-friendly sweeteners such as monk fruit sweetener, stevia, or allulose. Just make sure to adjust the quantity according to the sweetness level of the alternative sweetener you choose, as they can vary in sweetness.
Is this pumpkin bread suitable for a gluten-free diet?
Absolutely! This recipe is naturally gluten-free because it uses almond flour and coconut flour instead of regular wheat flour. Always check the labels of your ingredients to ensure they are certified gluten-free if you have severe allergies.
How can I make this recipe dairy-free?
To make the pumpkin bread dairy-free, substitute the cream cheese filling with a dairy-free cream cheese alternative. You can also use coconut cream or cashew cream as a filling option. Just ensure that any alternative sweeteners used are also dairy-free.
Can I add mix-ins like nuts or chocolate chips?
Yes! You can customize your keto pumpkin bread by adding nuts like walnuts or pecans, or sugar-free chocolate chips. Just fold them into the batter after mixing the wet and dry ingredients. Be mindful of the added carbs if you’re strictly monitoring your intake.
Conclusion:
Indulge in this Keto Pumpkin Bread with Cream Cheese Filling as a perfect breakfast, snack, or dessert during the fall season. With its rich flavors and keto-friendly ingredients, it’s sure to become a family favorite!
📖 Recipe:
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Keto Pumpkin Bread with Cream Cheese Filling
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
Indulge in this Keto Pumpkin Bread with Cream Cheese Filling, a low-carb fall favorite that’s rich in flavor and guilt-free! Made with almond flour and coconut flour, this moist pumpkin bread features a creamy, sweetened cream cheese filling that elevates every slice. Perfect for breakfast or dessert, this easy-to-make recipe captures all the delightful pumpkin spice flavors without the carbs!
Ingredients
For the Pumpkin Bread:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup pumpkin puree
1/2 cup erythritol or keto-friendly sweetener
4 large eggs
1/4 cup coconut oil, melted
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup erythritol or keto-friendly sweetener
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a medium bowl, mix together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until a thick batter forms.
- Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly.
- Spread the cream cheese filling over the batter, then carefully spoon the remaining pumpkin batter on top, spreading it to cover the cream cheese layer.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
For a dairy-free version, use a dairy-free cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 190 kcal
Keywords: Keto pumpkin bread, low-carb pumpkin bread, cream cheese filling, pumpkin spice bread, gluten-free dessert, healthy pumpkin bread, fall baking recipes, keto-friendly recipes.
