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.