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.
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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
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 Filling
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
Want some other great low carb pumpkin recipes? Check out this collection of recipes or this one that I shared at Community Table.
Cream Cheese Filled Keto Pumpkin Bread
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Michelle Shillingford says
Hi! Can Truvia Sweetener be used as sub for Stevia Extract Powder? And if so as what measurement ?
Lisa MarcAurele says
I’m thinking about 5 tablespoons Truvia (or a little less) is about equal to 3/4 teaspoon stevia.
Suzanne Stahl says
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 says
Hope the bread is a hit!
JoAnn says
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?
Lisa MarcAurele says
I believe I did cut each loaf into 12 and made each serving 2 slices.
Katie says
If i don’t have Orange or Lemon extract, can I sub vanilla extract? Or will that affect the flavor too much?
Lisa says
You can just leave the extract out. But a little extra vanilla extract wouldn’t hurt either.
Debbie says
Has anyone tried making this with no sweetener?
Lisa says
I haven’t. I think it needs at least a little sweetener.
Shelly says
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.
Lisa says
I find coconut flour makes a bread fluffier than if you just use almond flour. And cranberries would be a great add.
Barbara says
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!
Lisa says
Yes. Kite Hill is the brand I use and it should be fine as a sub.
Delilah says
What size loaf pan does this make?
Lisa says
I use a 9×5-inch, but if you want a taller loaf, use an 8×4-inch.
Lorelei says
Going to make this today. Don’t have stevia extract powder…..how do I sub?
Lisa says
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.
Steph Lodge says
This looks amazing, I can’t wait to try it!
Lisa says
Hope you love it as much as we do!
Jessica says
Hi,
This receipe was awesome and so tasty. How can I store it? Shoul I leave it out or place it in the fridge?
Lisa says
I keep mine in the refrigerator and freeze for longer storage.
Christine says
Can these be frozen?
Lisa says
The pumpkin cream cheese bread can be frozen.
Stephanie says
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. 🙁
Lisa says
Are you subtracting out the erythritol? You need to be careful with MFP as the ingredient data is not always accurate.
Patricia says
Hi
Is it ok to replace pumpkin with butternut squash??
Lisa says
They are very similar so it should work out.
Lisa Goering says
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!
Lisa says
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.
Deb says
Are you really supposed to cut this into 24 slices?
Lisa says
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Lisa says
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Summerlea says
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.
Lisa says
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.
Cecil Purvis says
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!
Lisa says
Cravings rarely happen on keto, but when they do, there’s plenty of foods that can satisfy them without going off track.
terri says
Have you or anyone that follows you substituted for eggs? I’m allergic to eggs but would love to try this.
Lisa says
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.
Lisa says
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?
Lisa says
I use the coconut flour to thicken and make the filling stay in place like part of the bread. You can try leaving it out.
Caroline says
Can I used plain canned pumpkin in lieu of purée?
Lisa says
Yes. It’s the same thing.
Jaclyn says
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.
Lisa says
I’m so glad it worked out for you and your office mates! 🙂
Mike says
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!
Lisa says
Cocoa loaf sound like a winner!
Terri Larimore says
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?
Lisa says
It will work, but time will need to be adjusted accordingly.
Valerie Carr says
Can you substitute unsweetened apple sauce for the vegetable oil for the pumkin bread?
Lisa says
That’s usually an equivalent sub, but I’ve never tried it in this recipe.
Joy says
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!
Lisa says
Thanks for the feedback Joy!
Susan says
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.
Lisa says
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.
Nat says
Hey Susan, did you ‘only’ use Stevia instead of the swerve? I am wondering what the conversion would work/look like.
Tammy says
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!
Lisa says
My pleasure Tammy!
Tammy says
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?
Lisa says
I typically keep the temp the same and cook longer.
Fran says
Hi! Can this be baked without the filling? Do you think that would affect the moistness of the bread? Thanks!!
Lisa says
It can! You may just want to use the smaller 8×4 loaf pan or make it as muffins.
Deborah says
Ingredients for the pumpkin mixture say powdered but in the directions say granular
Lisa says
I used powdered, but granular should be okay as well. I removed the granular in the instructions.
Kim says
Hi, want to make this tomorrow. Can you tell me why the need for 2 separate sweeteners? Why the addition of Stevia?
Lisa says
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.
Mamaty says
No vanilla extract?
Lisa says
You can certainly add it if you wish. I typically don’t. It is a flavor enhancer and may improve the taste of the bread.
Danielle says
This looks GREAT! I only have vanilla and banana extract, do you think I can omit the orange/lemon extract? Thanks so much!!!
Lisa says
I’d use vanilla extract instead.
Valmarie Levine says
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.
Lisa says
The extra spice and added nuts sound perfect!
Beth says
I do not like stevia in any form. So do I just omit it or do I need a substitute for that?
Lisa says
1 tsp stevia powder = 1 cup sugar equivalence so just add another equivalent sweetener.
Heidi says
This is fabulous! Thanks for posting! A perfect Christmas dessert for my family.
Lisa says
You’re welcome! I wish I was there enjoying it with you. 🙂
Melissa Carter says
This pumpkin bread was amazing! Thanks for another great recipe!
Lisa says
You’re welcome Melissa!
Alice Held says
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!!
Lisa says
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.
Nell Fleming says
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.
Lisa says
Thanks for the feedback. I’ll add that into the notes in case others may want to omit it.
Suzanne Cole says
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?
Lisa says
I used large eggs and a 9×5-inch loaf pan. I think you’d want to use only 4 eggs with the x-large size.
Pam says
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.
Lisa says
Sweetened cream cheese is always a treat!
GretchenRS says
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 ?
Lisa says
I haven’t made these as muffins, but I bet you could cut back on the filling if you did.