A delicious low carb cream cheese pumpkin bread. This gluten free bread has a sweet and creamy filling made with cream cheese. It’s a fabulous treat.
While eating a pumpkin bread I made recently made with coconut flour, I was reminded of a delicious cream cheese filled pumpkin bread I made a few years back. I went through my recipe files and was able to find that old recipe.
Although the cream cheese filling was one of the things I liked best, the spice mixture of the bread was also just right. The spice blend was something that needed a bit more tweaking in the low carb coconut flour version.
It wasn’t that difficult to convert the old recipe into a gluten free low carb bread. I just had to sub in almond flour and replace the sugar.
The resulting low carb cream cheese pumpkin bread was fabulous. I liked it much better than the one I made earlier with coconut flour. I did use vegetable oil in the recipe, but next time I will try coconut oil to make it healthier and less greasy.
It had been a while since baking with almond flour. So I that’s why I chose to use it for this recipe. I may go back and tweak the coconut flour pumpkin bread later.
If you’d rather use coconut flour due to a nut allergy, simply use that recipe with the cream cheese filling. You may need to cut back on the batter a bit, though.
This low carb cream cheese pumpkin bread made with almond flour is extremely moist and the spices were perfect. It’s also sweet like one I used to make with sugar.
If you’ve been on a keto low carb diet for a while, you may want to cut back on the sweeteners. I’ve found that I don’t care for overly sweet foods like I used to.
I enjoy eating the sweet bread as a special treat in the morning with my coffee. It’s a nice way to get my fill while my coworkers are having donuts or cake.
You’d never know this cream cheese pumpkin bread is low carb and gluten free. It’s one of those recipes that could easily be served to people without them suspecting it is sugar free or low carb.
My son was home from school for the holiday and he really liked this bread. Although he isn’t as picky as my daughter, he had no idea this was a low carb snack.
Low Carb Cream Cheese Pumpkin Bread Recipe
Low Carb Cream Cheese Pumpkin Bread
- 8 ounces cream cheese
- 1/4 cup powdered erythritol or Swerve confectioners
- 1/4 teaspoon stevia extract powder
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon orange extract or lemon extract
- 1 2/3 cups almond flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup coconut oil or other oil
- 5 eggs
- 3/4 cup powdered erythritol or Swerve confectioners
- 3/4 teaspoon stevia extract powder
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
- In a medium bowl, combine cream cheese, 1/4 cup powdered erythritol, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, vegetable oil, 5 eggs 3/4 cup erythritol and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
You can also sign up for our FREE weekly newsletter by entering your information in the form below. The free subscription gives you access to the Low Carb Tips and Tricks eBook which includes 20 easy recipes. Plus, you'll get notified of new recipes along with access to special deals only offered to subscribers!
NOTE: Be sure to 'add' Low Carb Yum (lowcarbyum @ lowcarbyum.com) to your contacts so the emails don't end up in your spam box. If you are using Gmail, the newsletter email may end up in your "Promotional" tab. Just click on "Not Promotions" so you won't miss out.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.