This keto pumpkin cream cheese bread is fluffy, easy to make, and packed with perfect pumpkin spice flavors! With no added sugar or grains and just 5g net carbs, it’s the best gluten-free dessert for the holidays.
I love this one because it feels a little more special than regular pumpkin bread without being complicated. The cream cheese center gives every slice that pumpkin-cheesecake feel, while the outside stays soft and tender.
- Why You’ll Love This Keto Pumpkin Cream Cheese Bread
- Ingredients for Keto Pumpkin Cream Cheese Bread
- How to Make Keto Pumpkin Cream Cheese Bread
- Tips for the Best Keto Pumpkin Cream Cheese Bread
- How Do I Know When Pumpkin Cream Cheese Bread Is Done?
- How to Store Keto Pumpkin Cream Cheese Bread
- Frequently Asked Questions
- More Keto Pumpkin Recipes
- Keto Pumpkin Cream Cheese Bread
It’s delicious with coffee in the morning, but I’d happily serve it as a fall dessert too.
If you love pumpkin desserts as much as I do, try my Keto Pumpkin Cheesecake Bars, Keto Pumpkin Cheesecake, Keto Pumpkin Pancakes, or Pumpkin Cheesecake Cupcakes.
Why You’ll Love This Keto Pumpkin Cream Cheese Bread
- It has a soft, moist pumpkin bread surrounding a creamy cheesecake-style center.
- Warm pumpkin pie spice gives it plenty of cozy fall flavor.
- It’s gluten-free and grain-free.
- It’s made without added sugar.
- Each slice has about 5g net carbs, based on the recipe card nutrition calculation.
- You can make it ahead and keep it refrigerated until you’re ready to serve it.
- It works as a fall breakfast treat, afternoon snack, or keto pumpkin dessert.
Ingredients for Keto Pumpkin Cream Cheese Bread
This recipe has two simple parts: the pumpkin bread batter and the cream cheese filling.
For the Keto Pumpkin Bread
- Eggs: Use large, room-temperature eggs so they mix smoothly into the batter.
- Almond flour: Superfine blanched almond flour gives the loaf a soft texture.
- Coconut flour: Works with the almond flour to give the bread structure. Coconut flour is very absorbent, so don’t substitute it cup-for-cup with another flour.
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. You can use canned pumpkin or make your own with my homemade pumpkin puree.
- Pumpkin pie spice: Use a store-bought blend or make my homemade pumpkin pie spice.
- Heavy whipping cream: Adds moisture and richness to the pumpkin batter.
- Sweetener: Use your preferred low-carb sweetener.
- Butter: Use unsalted butter and melt it before adding it to the batter.
- Vanilla extract: Adds a little extra warmth and sweetness to the pumpkin flavor.
- Baking powder: Helps the loaf rise.
For the Cream Cheese Filling
- Cream cheese: Use softened cream cheese so the filling becomes smooth instead of lumpy.
- Egg: One large egg helps the cream cheese layer set as the loaf bakes.
- Powdered sweetener: Powdered sweetener blends smoothly into the cream cheese filling.
- Coconut flour: A small amount helps thicken the filling.
- Vanilla extract: Adds flavor to the cheesecake-style center.
How to Make Keto Pumpkin Cream Cheese Bread
This keto pumpkin bread with cream cheese filling is much easier to make than it looks. The pumpkin batter comes together in one bowl, then you make the cream cheese filling and layer everything in the loaf pan.
1. Prepare the Oven and Pan
Preheat the oven to 350°F (180°C).
Line a 9×5-inch loaf pan with parchment paper and set it aside.
2. Make the Pumpkin Bread Batter
Add the eggs, sweetener, and melted butter to a large mixing bowl.
Mix until the mixture becomes fluffy and frothy.
Add the almond flour, coconut flour, pumpkin puree, pumpkin pie spice, heavy whipping cream, vanilla extract, and baking powder.
Mix until everything is well combined and there are no lumps.
Set the pumpkin bread batter aside while you prepare the cream cheese filling.
3. Make the Cream Cheese Filling
Add the softened cream cheese, egg, powdered sweetener, coconut flour, and vanilla extract to a mixing bowl.
Mix until smooth and creamy.
4. Assemble the Pumpkin Cream Cheese Bread
Pour half of the pumpkin bread batter into the prepared loaf pan and spread it evenly.
Add the cream cheese filling and gently spread it over the pumpkin batter.
Pour the remaining pumpkin batter over the cream cheese layer and smooth the top with a spatula.
5. Bake
Bake the pumpkin cream cheese bread for 50 minutes.
Remove it from the oven and allow it to cool before slicing. The cream cheese center will continue to set as the loaf cools.
Tips for the Best Keto Pumpkin Cream Cheese Bread
- Use superfine almond flour. It gives the pumpkin bread a softer texture than coarse almond meal.
- Measure the coconut flour carefully. Coconut flour is very absorbent, so even a little too much can make the loaf dry.
- Use room-temperature eggs. They mix more smoothly with the other ingredients.
- Soften the cream cheese. This makes it much easier to create a smooth filling without lumps.
- Use pure pumpkin puree. Don’t substitute pumpkin pie filling, which usually contains added sweeteners and spices.
- Don’t overmix the batter. Once everything is combined and there are no lumps, stop mixing.
- Use a 9×5-inch loaf pan. A different pan size can change how quickly the center bakes.
- Let the bread cool before slicing. The cream cheese layer is softer while hot and becomes firmer as the loaf cools.
How Do I Know When Pumpkin Cream Cheese Bread Is Done?
Bake the bread for 50 minutes at 350°F (180°C).
The top should look set rather than wet, and the pumpkin bread around the cream cheese center should be baked through.
Because there is a creamy filling in the middle, the center will naturally stay softer than regular pumpkin bread. Letting the loaf cool before slicing also helps the filling set.
How to Store Keto Pumpkin Cream Cheese Bread
Because this bread has a cream cheese filling, it should be stored in the refrigerator.
Refrigerator
Once the bread has completely cooled, transfer it to an airtight container or wrap it well.
Store it in the refrigerator for up to 3–4 days.
Freezer
You can also freeze individual slices for up to 2 months.
Wrap each slice well and place them in a freezer-safe bag or container. This makes it easy to thaw only as many slices as you need.
Frequently Asked Questions
Can I Make Pumpkin Cream Cheese Bread Ahead of Time?
Yes. This keto pumpkin cream cheese bread is a great make-ahead recipe.
Bake the loaf as directed, let it cool completely, then cover and refrigerate it until you’re ready to serve.
The cream cheese filling becomes firmer once chilled, so the bread also slices beautifully after refrigeration.
Is Pumpkin Keto-Friendly?
Pumpkin can fit into a low-carb or keto diet when you use it in appropriate portions.
The pumpkin puree in this recipe is divided between 12 servings, and each slice has approximately 5g net carbs according to the recipe card.
You can read more in my guide about whether pumpkin is keto-friendly.
Can I Use Homemade Pumpkin Puree?
Yes. You can use either canned or homemade pumpkin puree for this recipe.
Just make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling.
If you’d like to make it from scratch, follow my complete homemade pumpkin puree recipe.
More Keto Pumpkin Recipes
If you’re looking for more low-carb pumpkin recipes, try:
- Keto Pumpkin Brownies – Thick, chocolatey brownies with plenty of pumpkin flavor.
- Keto Pumpkin Pancakes – Soft and fluffy pumpkin pancakes for a cozy fall breakfast.
- Keto Pumpkin Cheesecake – Creamy cheesecake packed with warm pumpkin spice flavor.
- Super Easy Keto Pumpkin Muffins – Moist pumpkin muffins that are perfect for breakfast or a snack.
- Keto Pumpkin Pie – A creamy classic pumpkin pie with a low-carb crust.
Keto Pumpkin Cream Cheese Bread
Description
Ingredients
- 5 large eggs room temperature
- 2 cups almond flour superfine blanched
- 2 tbsp coconut flour
- ¾ cup pumpkin puree
- 2-3 tsp pumpkin pie spice
- 3 tbsp heavy whipping cream
- 3/4 cup sweetener
- 4 tbsp butter melted
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
Cream Cheese Filling
- 4 oz cream cheese softened
- 1 large egg
- 1/4 cup powdered sweetener
- 1 tbsp coconut flour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Line a 9×5-inch loaf pan with parchment paper.
- Add the eggs, sweetener, and melted butter to a large mixing bowl. Mix until fluffy and frothy.
- Add the almond flour, coconut flour, pumpkin puree, pumpkin pie spice, heavy whipping cream, vanilla extract, and baking powder.
- Mix until well combined and there are no lumps. Set the pumpkin bread batter aside.
- Make the cream cheese filling. Add the softened cream cheese, egg, powdered sweetener, coconut flour, and vanilla extract to a bowl. Mix until smooth and creamy.
- Assemble the pumpkin cream cheese bread.
- Pour half of the pumpkin bread batter into the prepared loaf pan and spread it evenly.Spread the cream cheese filling evenly over the pumpkin batter.Pour the remaining pumpkin batter over the cream cheese layer and smooth the top with a spatula.
- Bake for 50 minutes. Remove the pumpkin cream cheese bread from the oven and let it cool before slicing.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Use superfine blanched almond flour for the best texture.
- Measure the coconut flour carefully because it is highly absorbent.
- Make sure the cream cheese is softened before mixing so the filling becomes smooth and creamy.
- Allow the loaf to cool before slicing so the cream cheese center has time to set.
- Because of the cream cheese filling, store leftovers covered in the refrigerator for up to 3–4 days.
- Individual slices can be frozen for up to 2 months.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Delicious! Followed the recipe exactly. Topped with some sliced almonds and a drizzle of allulose maple syrup once sliced.