Keto Pumpkin Cream Cheese Bread
This keto pumpkin cream cheese bread is fluffy, perfectly spiced, and easy to make! With no sugar and no grains, it’s a great gluten-free dessert for the holidays, especially Thanksgiving morning. Just 5g net carbs per slice!
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"x5" loaf pan with parchment paper.
- Add the butter and sweetener to a large bowl and mix for about 2 minutes until creamy and fluffy.
- Add the eggs (one at a time), and continue mixing.
- Add the pumpkin puree, heavy whipping cream, and vanilla extract, and mix well to combine.
- In a separate bowl, add the dry ingredients: almond flour, coconut flour, baking powder, and pumpkin pie spice.
- Combine the dry and wet ingredients until there are no lumps.
- Make the cream cheese filling. Add all the filling ingredients to a bowl and mix until well combined and creamy.
- Assemble the pumpkin cream cheese bread.
- Add half of the batter to the prepared pan, then spread the cream cheese frosting evenly and cover the rest of the pumpkin batter. Smooth the top using a spatula.
- Bake for 55 – 60 minutes. Once baked, remove the bread from the oven and let it cool before slicing it.
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