A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.
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Why you'll love it
This pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch.
This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous.
This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. It’s also sweet, like the 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.
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.
It has the iconic pumpkin spice flavor that everyone loves in the fall. It's one of my favorite pumpkin bread recipes because of the cream cheese layer in the middle.
Recipe Ingredients
There are two parts to this pumpkin cream cheese bread - the bread and the cream cheese filling. Here is what I used to make this recipe.
Cream cheese
When you are on a keto diet, you should always use full-fat cream cheese. You'll want to soften it before you try to mix it.
Sweeteners
Use powdered erythritol for both the pumpkin bread and the cream cheese filling. Add some stevia extract powder to the cream cheese mixture.
Check out this post about keto sweeteners for information about the best ones to use.
Flours
I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter.
Egg
Eggs are fantastic emulsifiers, so use them in both layers.
Orange extract
Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread.
Pumpkin puree
Remember to use real pumpkin puree in the pumpkin batter. Do not use pumpkin pie filling. Real pumpkin is a great low carb vegetable!
Spices and baking ingredients
You'll also use a bunch of common baking ingredients. I used the following items from my pantry:
- Baking Powder - for the correct texture, do not try to use baking soda.
- Salt
- Ground Cinnamon
- Ground Cloves
- Pumpkin Pie Spice
Coconut oil
You'll need some kind of fat for the bread layer. I used coconut oil, but you could use ghee.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Baking Tips
- Soften the cream cheese. This makes it easier to whip up.
- Use a food processor. This will create the cream cheese filling in just a few seconds.
- Keep cream cheese in the middle of the bread. Don't spread it too close to the edges of the pumpkin bread batter, or else it might be noticeable on the outside of the bread.
Recipe Instructions
Here's some more information about making pumpkin cream cheese bread. It's so much easier than you might think.
Make the cream cheese filling
Start out by mixing together the cream cheese, sweeteners, coconut flour, egg, and orange extract.
For those who don’t like the orange flavoring, lemon extract is a great alternative.
Mix the pumpkin bread batter
The batter is just a mix of almond flour, spices, pumpkin puree, oil, eggs, and sweetener. Add the almond flour mixture to the wet ingredients.
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.
Make the layers
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 too close to the edges.
You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter.
The recipe does make two loaves, so it’s great for enjoying one now and freezing the other for later.
Serving suggestions
This pumpkin cream cheese bread is so good for you that you can eat it for breakfast, along with a cup of bulletproof coffee.
It’s a nice way to get my fill while others have high-carb donuts or pastries. You could also serve it with your own low-carb donuts. It's a fun and delicious swap!
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.
For something savory, just add some bacon and an egg casserole to the table, and you have a delicious fall brunch.
Variations
You can change up this pumpkin cream cheese bread recipe in many different ways. If you make any adjustments to this homemade pumpkin bread, please let me know in the comments.
- Make frosting. Save some of the cream cheese mixture and make a keto cream cheese frosting for some keto cupcakes.
- Add chocolate chips. Sprinkle some sugar-free chocolate chips into the batter.
- Cut back on sweeteners. If it is too sweet, just use less erythritol.
FAQs
Below are some questions people often ask about making this keto pumpkin cream cheese bread. If you don't see your question in this list, please leave it in the comments.
Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.
Yes, you can freeze this bread. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months.
This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.
No, pumpkin pie filling is not keto. I have a pumpkin pie recipe you can follow if you want a keto version. It is not keto or low carb because canned pumpkin pie filling has sugar added to it.
Related Rrecipes
For more keto sweet bread ideas, check out my low-carb bread collection. Or take a look at some of my favorites:
- Keto Chocolate Donuts are one of life's simple pleasures, with a decadent chocolate flavor.
- Gluten-Free Apple Fritter Bread uses zucchini instead of apples but still tastes like a fall favorite.
- Low-Carb Cream Cheese Bread is one of my favorite sweet breads because you can use it to make sandwiches too.
- Keto Cinnamon Bread is a sweet quick bread with a pound cake texture and no sugar added!
- Zucchini Bread is a sweet loaf made with cinnamon and chopped walnuts that is flavorful, moist, simple to make, and gluten-free!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Cream Cheese Filled Keto Pumpkin Bread
Video
Ingredients
- 8 ounces cream cheese
- ¼ cup powdered erythritol or Swerve confectioners
- ¼ teaspoon stevia extract powder
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon orange extract or lemon extract
- 1 ⅔ cups almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup coconut oil or other oil
- 5 eggs
- ¾ cup powdered erythritol or Swerve confectioners
- ¾ teaspoon stevia extract powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
- In a medium bowl, combine cream cheese, ¼ cup powdered erythritol, ¼ teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 ⅔ cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, oil, 5 eggs ¾ cup erythritol and ¾ teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour ¼ of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about ¼ 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published September 18, 2019. Last updated September 1, 2022, with new images and additional recipe information.
Lisa r
what brand of powdered stevia are you using for this recipe? many brands I am looking at don't seem to be pure stevia but a mix of multiple sweeteners. i dont want a cooling aftertaste so appreciate your recommendation!
Carol Ungar
Loved the taste, lined pans with parchment paper so they were easier to get out. My only problem is the loafs tend to collapse even after cooling in the pans 10 minutes. Any suggestions?
Lisa MarcAurele
I think it's the filling. But you could try a little more baking powder.
Sydney
Hi! I love your recipes! How should this be stored...fridge in air tight container?
Lisa MarcAurele
It tends to be very humid where I live so always store my low-carb baked goods in the refrigerator covered. They've lasted up to 2 weeks in the fridge. You can also freeze the pumpkin bread for up to 3 months in a freezer safe container.
Dani
how do you know when its done ?
Lisa MarcAurele
I poke a toothpick in the center to see if it comes out clean.
Debra McNeill
How do I make this into muffins?
Lisa MarcAurele
It would be similar to my keto carrot cake muffins. You'd just divide the batter between muffin molds and then top each one off with the filling. The filling should sink in as it bakes.
SherylsTwin
I am no baker, but this recipe is the best. The only thing I changed was to use slightly less sweetener, just a preference and made less of cream cheese filling. Doubled the recipe to make 2 good-sized loafs. It’s a little messy to make since several bowls are needed because of filling. But absolutely worth the mess!
Lubna
I just made this yummy recipe and it's so good. Thank you for sharing ♥️
Laurie
This is my third batch this November of this pumpkin bread for my family...we absolutely love it!
Kim
Can you sun in Erythritol monk fruit blend for the stevia ? Is it a 1:1 sub. Or can you sub in the powdered Erythritol 1:1?
Lisa MarcAurele
Substituting sweeteners should work. For conversions, use my low carb sweetener conversion calculator.
Kelli Ione Ann Fiolle
It tastes like pumpkin pie bread. I substituted at the Stevia with Swerve Confectioners in the cream cheese part of the recipe. I also substituted the Stevia with Swerve granulated sugar in the bread recipe. I also sprinkled some granulated sugar and cinnamon on top of the bread batter before I put it in the oven. Afte 1 big tip do not open the oven door!!! Let it sit in the oven for 10 minutes after the timer has gone off. Turn off the oven & let it sit for 10 minutes. ( This helps it from the top not falling in) I let it cool off and put it in the fridge. When I took my first piece I of course smothered it with whipped cream. It is such a yummy dessert ❤️❤️❤️❤️❤️
Lisa MarcAurele
Thanks for sharing the tip on the slow end of baking to prevent a collapse of the bread!
Shawn
I am not a cook or a baker but I made this and was very surprised at how good it was. Easy to make and visually appealing too. Makes a good snack when craving sweets. This was the first keto friendly dessert I have made and I will make it again. I might try them as small muffins next time.
Gerri
What size loaf pans did you use?
I want to use small loaf pans about 3” x 6”. Trying to estimate how many pans I may need. This sounds so good!
Thanks!
Lisa MarcAurele
I used a standard 9x5-inch pan.
Michael Low Carb for Life
I made this recipe for Thanksgiving (Canada), and it turned out great but it didn't really seem like enough for two loaves, so I just made one loaf and used about how the filling. Also added some chopped walnuts for a bit of crunch. Had to cook a bit longer (about 10-15min, until top was well done). Everyone loved it. Thank you for a great holiday treat!
Nancy K
If I am making only one the loaf. Do I just use half of every ingredient? Can't wait to make this tomorrow!
Lisa MarcAurele
Yes. I get two loaves so if you only want one, half all the ingredients by adjusting the number of servings by half using the slider at the top of the recipe.
Raquel Delgado
If I dont have loaf pans, can I use an 8 by 8 pan...? Or would it affect the recipe. .
Lisa MarcAurele
It may not cook evenly in a square pan, but it's worth a try. If you do it that way, I'd divide the filling into 9 even scoops and drop them evenly in the pan.
Becky
Super delicious! I divided between three medium loaf pans, baked 40 minutes. Wow, I love the flavor and the texture wars perfect. Thanks for sharing your talent!
Nancy
I've made this recipe into muffins & they turned beautifully moist and delicious. The whole family enjoyed it.
Thanks for your incredible taste ❤
Megan
Did you adjust the cooking time?
Therese Menez
Me too! Making them again this morning for a group of friends.
Stacey
This is amazing! I love how the orange blends with the pumpkin spices. I'm not much of a baker but I love to try low carb recipes. I can't wait to share with co workers who think low carb cooking means its bland & unappetizing because this is sure to change their minds. Can't wait to try more of your recipes.
Michelle Shillingford
Hi! Can Truvia Sweetener be used as sub for Stevia Extract Powder? And if so as what measurement ?
Lisa MarcAurele
I'm thinking about 5 tablespoons Truvia (or a little less) is about equal to 3/4 teaspoon stevia.
Suzanne Stahl
I tried this, and Loved it. I'm making this next weekend for a bunch of ladies at our Womans Conference. Will be making about 6 loaves. I'm sure it will be a hit. Thank you.
Lisa MarcAurele
Hope the bread is a hit!