Low Carb Cream Cheese Pumpkin Bread Recipe

Name: Low Carb Cream Cheese Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12 people
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

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November 30, 201083 Comments

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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.

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.

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.

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.

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

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 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

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

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.

Additional Info

Net Carbs 4g
% Carbs: 5.9%
% Protein: 10.4%
% Fat: 83.6%

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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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