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    Home / Recipes / Low Carb Breads

    Keto Pumpkin Bread with Cream Cheese Filling

    By Lisa MarcAurele on Sep 18, 2019 118 Comments - This post may contain affiliate links. See Disclosure

    100675 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low carb cream cheese pumpkin bread recipe
    Kid FriendlyVegetarian

    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.

    Low carb cream cheese pumpkin bread recipe
    Jump to:
    • How to make keto pumpkin bread filled with cream cheese
    • Adjusting the Sweetness to Taste
    • Serving the Low Carb Pumpkin Bread
    • Pumpkin Cream Cheese Bread Recipe
    • 📖 Recipe

    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.

    keto pumpkin bread batter

    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.

    making the cream cheese filling

    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.

    adding the cream cheese filling

    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.

    Gluten free low carb cream cheese pumpkin bread

    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

    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.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    Easy low carb cream cheese pumpkin bread

    Cream Cheese Filled Keto Pumpkin Bread

    Author: Lisa MarcAurele
    4.5 from 34 votes
    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.
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Bread, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 12 people
    Calories 272

    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
    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, 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, vegetable 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

    Be careful not to spread the cream cheese filling too close to the edges. Otherwise it may be noticeable on the outside of the bread.
    To change things up, chocolate chips can be added to the filling or batter. The top of the bread can also be topped with a low carb streusel made of chopped nuts, cinnamon, sweetener, and a little low carb flour.
    Makes 2 loaves (about 24 slices)

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1slice | Calories: 272 | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 191mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3550IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.4mg

    Additional Info

    Net Carbs: 4 g | % Carbs: 5.9 % | % Protein: 10.4 % | % Fat: 83.6 % | SmartPoints: 11
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 272
        [carbohydrates] => 6
        [protein] => 7
        [fat] => 25
        [saturated_fat] => 12
        [cholesterol] => 102
        [sodium] => 191
        [potassium] => 149
        [fiber] => 2
        [sugar] => 1
        [vitamin_a] => 3550
        [vitamin_c] => 0.8
        [calcium] => 90
        [iron] => 1.4
        [serving_unit] => slice
    )
    

    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.

    © LowCarbYum.com
    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.
    First Published: November 30, 2010...
    Last Updated: September 18, 2019
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Carol Ungar

      October 08, 2021 at 2:06 pm

      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?

      Reply
      • Lisa MarcAurele

        October 09, 2021 at 7:47 am

        I think it's the filling. But you could try a little more baking powder.

        Reply
    2. Sydney

      October 27, 2020 at 11:18 pm

      Hi! I love your recipes! How should this be stored...fridge in air tight container?

      Reply
      • Lisa MarcAurele

        October 28, 2020 at 9:17 am

        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.

        Reply
    3. Dani

      September 01, 2020 at 8:09 pm

      how do you know when its done ?

      Reply
      • Lisa MarcAurele

        September 02, 2020 at 7:33 am

        I poke a toothpick in the center to see if it comes out clean.

        Reply
    4. Debra McNeill

      June 10, 2020 at 8:51 pm

      How do I make this into muffins?

      Reply
      • Lisa MarcAurele

        June 11, 2020 at 8:03 am

        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.

        Reply
    5. SherylsTwin

      June 07, 2020 at 3:55 pm

      5 stars
      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!

      Reply
    6. Lubna

      December 03, 2019 at 6:19 pm

      5 stars
      I just made this yummy recipe and it's so good. Thank you for sharing ♥️

      Reply
    7. Laurie

      November 25, 2019 at 6:05 pm

      5 stars
      This is my third batch this November of this pumpkin bread for my family...we absolutely love it!

      Reply
    8. Kim

      November 25, 2019 at 7:54 am

      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?

      Reply
      • Lisa MarcAurele

        November 26, 2019 at 9:20 am

        Substituting sweeteners should work. For conversions, use my low carb sweetener conversion calculator.

        Reply
        • Kelli Ione Ann Fiolle

          December 19, 2021 at 1:25 pm

          5 stars
          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

          December 19, 2021 at 3:20 pm

          Thanks for sharing the tip on the slow end of baking to prevent a collapse of the bread!

    9. Shawn

      November 03, 2019 at 7:10 am

      5 stars
      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.

      Reply
    10. Gerri

      October 19, 2019 at 10:37 pm

      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!

      Reply
      • Lisa MarcAurele

        October 20, 2019 at 6:35 am

        I used a standard 9x5-inch pan.

        Reply
    11. Michael Low Carb for Life

      October 15, 2019 at 6:31 pm

      5 stars
      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!

      Reply
    12. Nancy K

      October 11, 2019 at 12:19 pm

      If I am making only one the loaf. Do I just use half of every ingredient? Can't wait to make this tomorrow!

      Reply
      • Lisa MarcAurele

        October 11, 2019 at 3:16 pm

        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.

        Reply
    13. Raquel Delgado

      October 06, 2019 at 2:01 pm

      If I dont have loaf pans, can I use an 8 by 8 pan...? Or would it affect the recipe. .

      Reply
      • Lisa MarcAurele

        October 07, 2019 at 8:37 am

        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.

        Reply
    14. Becky

      September 23, 2019 at 8:45 pm

      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!

      Reply
    15. Nancy

      September 22, 2019 at 12:01 pm

      I've made this recipe into muffins & they turned beautifully moist and delicious. The whole family enjoyed it.
      Thanks for your incredible taste ❤

      Reply
      • Megan

        October 13, 2019 at 6:55 pm

        Did you adjust the cooking time?

        Reply
      • Therese Menez

        October 19, 2019 at 11:11 am

        Me too! Making them again this morning for a group of friends.

        Reply
    16. Stacey

      September 21, 2019 at 6:01 pm

      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.

      Reply
    17. Michelle Shillingford

      August 23, 2019 at 5:30 pm

      Hi! Can Truvia Sweetener be used as sub for Stevia Extract Powder? And if so as what measurement ?

      Reply
      • Lisa MarcAurele

        August 24, 2019 at 7:30 am

        I'm thinking about 5 tablespoons Truvia (or a little less) is about equal to 3/4 teaspoon stevia.

        Reply
    18. Suzanne Stahl

      May 27, 2019 at 8:54 am

      5 stars
      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.

      Reply
      • Lisa MarcAurele

        May 27, 2019 at 7:17 pm

        Hope the bread is a hit!

        Reply
    « Previous 1 2 3

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