A keto pumpkin bread with cream cheese filling is easy to make. This sweet spice bread is sure to become a favorite low carb treat.
After making a pumpkin bread with coconut flour, I was reminded of a delicious pumpkin cream cheese bread I made a few years back. So I went through my recipe files and was able to find that old recipe.
It wasn’t that difficult to convert the old recipe into a keto friendly gluten-free bread. I just had to sub in almond flour and replace the sugar.
The resulting pumpkin bread filled with sweet cream cheese 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.
How to make keto pumpkin bread filled with cream cheese
Although a filled sweet bread may seem more difficult, it’s super easy to make. And it only takes a few minutes more to whip up the filling mixture.
The batter is just a mix of almond flour, spices, pumpkin puree, oil, eggs, and sweetener. It had been a while since baking with almond flour. So I that’s what I chose to use.
If you have a nut allergy, simply use my coconut flour pumpkin bread batter with the cream cheese filling. However, you may need to cut back on the batter a bit.
The cream cheese filling is just a blend of cream cheese, sweeteners, coconut flour, egg, and orange extract. For those who don’t like the orange flavoring, lemon extract is a great alternative.
To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. But you want to make sure you don’t put it to close to the edges.
You just layer half the batter into the prepared pans, add the layer of filling, then top off with the remaining batter. The recipe does make two loaves so it’s great for enjoying one now and freezing the other for later.
Adjusting the Sweetness to Taste
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.
Serving the Low Carb Pumpkin Bread
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 others are having high carb donuts or pastries.
You’d never know this cream cheese pumpkin bread is gluten-free and made without sugar. 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.
Pumpkin Cream Cheese Bread Recipe
Cream Cheese Filled Keto 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.
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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.
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