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Low Carb Cream Cheese Pumpkin Bread Recipe

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Last updated on: October 24, 2018

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.

Low carb cream cheese pumpkin bread recipe

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.

How to make low carb cream cheese pumpkin bread

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.

Gluten free low carb cream cheese 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 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 gluten free cream cheese pumpkin bread

Want some other great low carb pumpkin recipes? Check out this collection of recipes or this one that I shared at Community Table.

Low Carb Cream Cheese Pumpkin Bread Recipe

Easy low carb cream cheese pumpkin bread

Easy low carb cream cheese pumpkin bread
Print Pin Review
4.69 from 16 votes

Low Carb Cream Cheese Pumpkin Bread

A delicious low carb pumpkin bread filled with cream cheese. This gluten free bread has a sweet and creamy filling made with cream cheese. It's a fabulous treat.
Course Bread, Snack
Cuisine American
Keyword cream cheese, pumpkin
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people
Calories 272kcal
Author Lisa | Low Carb Yum

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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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Notes

Makes 2 loaves (about 24 slices)
Carbs per slice: about 2g

Nutrition

Nutrition Facts
Low Carb Cream Cheese Pumpkin Bread
Amount Per Serving (1 slice)
Calories 272 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 102mg 34%
Sodium 191mg 8%
Potassium 149mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 71%
Vitamin C 1%
Calcium 9%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

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Comments

  1. Hi Lisa. I just want to confirm, that the 12 servings is per loaf. So if you make 2 loaves, you have 24 servings. The slices would be pretty thin slices, when cutting on loaf into 12, right?

    Reply

  4. Hello
    Can I add finely chopped cranberries to this recipe. Also can you explain to me why some bread recipes call for a little bit of coconut flour along with almond flour. What does coconut flour do to the bread?
    Thank you very much I really enjoy your recipes.

    Reply

  5. I’ve recently had issues with dairy so am cutting back on that. Do you know if the dairy free cream cheese could be substituted for regular? I haven’t tried to bake with it…. thanks!

    Reply

    • 1 teaspoon of stevia powdered extract is equivalent to about 1 cup sugar. So, if it says 1/4 teaspoon, use about 1/4 cup low carb sweetener instead.

      Reply

  10. My loaf is still in the oven, so I can’t speak to how it tastes. But I’ve put the recipe in MyFitnessPal and it works out to over 9 net carbs per slice. and that’s IF you manage to get 24 servings. Just a heads up to my keto friends that this isn’t really keto friendly. 🙁

    Reply

  12. This looks amazing, but I can’t have almond flour. 🙁 Do you have a suggestion for how much coconut flour (or other nut-free flour) to use as a substitute?

    Thanks!

    Reply

    • Sunflower seed or sesame seed flour is a great nut-free sub for almond flour. You can sub either one for one for the almond flour. To use all coconut flour, the recipe would need other adjustments.

      Reply

  14. Three Questions that I do not think have been asked yet

    1. Do you see there being any problems with converting the oil from Coconut/Veg to Avocado Oil?
    2. I am thinking about doing one loaf and the rest as muffins – I am assuming same temp for 30 minutes for the muffins would be about right?
    3. I can’t handle cloves or allspice – so I was going to just do Cinnamon at 1 tsp and Nutmeg at 1/2 tsp be reasonable

    Thanks so much for any advice you might have on those.

    Reply

    • 1. No problem using a different oil
      2. Same temp for muffins, cook time will be shorter.
      3. The spice replacement sounds reasonable. It’s really a taste preference.

      Reply

  15. tried this tonight thanks for the wonderful recipe! I will be trying the one pan method next time. My doctor asked if I thought I would have cravings on a Keto diet, not with excellent treats like these. Thanks again!

    Reply

  16. Have you or anyone that follows you substituted for eggs? I’m allergic to eggs but would love to try this.

    Reply

    • I haven’t done it in this recipe, but I’m sensitive to egg whites and have been having some success with using gelatin. What I do is bloom the gelatin in a little water then add in some hot water and granular sweetener then whip it up into a white fluff. However, I’ve found baking times need to be increased a little.

      Reply

  17. Made this for Easter. It was easy to make and turned out great. My husband said it needed more flavor so next time I’ll add more pumpkin spice for him. All of your recipes have been great !

    If I leave out the coconut flour in the cream cheese mixture ,will it still work?

    Reply

  19. I made this for a office party and it was really good! Not overly sweet just really good.
    I used regular Erythritol because I couldn’t find the powdered sugar in time. Thanks for sharing this amazing recipe.

    Reply

  20. I made these and they were pretty good

    I made them again and added 3 more oz’s of pumpkin , 4 oz cream cheese ,and an additional 1/3 cup Stevia in the cream cheese. Also used almond extract

    Very moist and good.

    Thanks for the great recipe. I can use this as a model for other types of loaves that are also low carb

    Can you say cocoa cream cheese loaf

    Yum!

    Reply

  21. I am wondering if this could be made as mini loaves? The recipe called “Mini Cheese Loaves” .. I bought a pan that has 9 mini loaf inserts in it so I am thinking maybe I could use it and therefore easily freeze some of the loaves. What do you think?

    Reply

  23. Oh my! Made this today for thanksgiving; wanted something pumpkin that was low carb besides pumpkin pie. It is delicious! Moist, very flavorful, and not difficult to make at all. I’m definitely keeping this recipe on file to make again!

    Reply

  24. Made them in 4 mini loaf pans. Really tasty–I didn’t add the liquid stevia (I used Stevia). Maybe a bit too sweet. Also did not add the orange zest or extract. Very tasty! Next time I’ll line the pans with parchment cause first one came out beautifully, others in pieces.

    Reply

    • I always line the pans now just in case even though my pans are pretty non-stick. Sorry about the ones that didn’t hold together. I do find that a lot of keto quick breads hold up better after cooling completely and sometimes are even better the next day.

      Reply

  25. Made this tonight for our early thanksgiving dinner tomorrow. Tried it of course, I put have the cake in a regular loaf pan then the filling then the rest of the cake on top. Baked for 1 hour at the required temperature and it came out perfectly. Taste great! Will definitely make again! Thank for the recipe!

    Reply

  26. Instead of doing 2 pans could this be made in one pan since it doesn’t look like it raises very much and if so what would the time and temp. be?

    Reply

    • Using two different sweeteners improves taste. But, if you are using a erythritol/stevia blend or other blend, you don’t need to use two. For the cream cheese filling, you’ll need about 1/2 cup or less of sugar equivalent. For the bread, you’ll want 1 1/2 cups or less.

      Reply

  31. This looks GREAT! I only have vanilla and banana extract, do you think I can omit the orange/lemon extract? Thanks so much!!!

    Reply

  32. Delicious and satisfying! I used vanilla instead of the other extract, doubled the cinnamon and pumpkin pie spice, used coconut oil for the veggie oil, and topped the bread with chopped walnuts and pecans. WoW! Thanks for another yummy recipe.

    Reply

  36. I have Splenda, does it substitute 1:1 for swerve?
    Also, I have liquid stevia. Any idea how to sub for stevia powder? Taste?
    Looks delicious, can’t wait to try it!!

    Reply

    • Stevia powder is generally twice as strong as liquid. So, you’d use 1/2 teaspoon liquid in place of 1/4 teaspoon powder. You can use Splenda granular in place of the Swerve/erythritol if desired. It would be a 1 for 1 replacement.

      Reply

  37. I was dissappointed. The smell, the look, the texture is just right. The otange extract ruined ut for all 3 of us. I followed the measurements exactly but ut us overpowering. I think U would leave it out and put in a lot more nutmeg. Will try again next month. Also whipped cream on top is a must.

    Reply

  38. What size pans are you using? Also, if I use extra large eggs do I still use 5. I only by x-large fresh from a local source and wonder if this size makes a difference when baking low carb. Would it taste too eggy?

    Reply

  39. My mouth is watering and no pumpkin puree in the pantry, wahhhhh! I guess I’ll have to console myself with a few tablespoons of my favorite quick treat – cream cheese + Swerve + lemon juice/flavoring.

    Reply

  40. Lisa, this looks wonderful! I was wondering if you have tried making this as cream cheese filled pumpkin muffins? And if so, would it take as much filling ?

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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