Name: Keto Pumpkin Bread with Cream Cheese Filling
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 8 oz cream cheese, softened; 1/4 cup erythritol or keto-friendly sweetener; 1 teaspoon vanilla extract

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

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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