Keto Pumpkin Cream Cheese Bread
This keto pumpkin cream cheese bread is fluffy, perfectly spiced, and filled with a creamy cheesecake-style center. It’s gluten-free, grain-free, made without added sugar, and has just 5g net carbs per serving.
Servings: 12 servings
Calories: 232kcal
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
Serving: 1serving | Calories: 232kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 97mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2801IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg | Net Carbs: 5g