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    Home / Recipes / Low Carb Breads

    Keto Pumpkin Bread with Cream Cheese Filling

    By Lisa MarcAurele · Oct 18, 2022 · 120 Comments

    101.3K shares
    Jump to Recipe
    cream cheese pumpkin bread pinterest image.
    cream cheese pumpkin bread pinterest image.
    cream cheese pumpkin bread pinterest image.
    Low carb cream cheese pumpkin bread recipe
    Low carb cream cheese pumpkin bread recipe

    A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.

    slices of cream cheese pumpkin bread on white platter with loaf.
    Article Index
    • Why you'll love it
    • Recipe Ingredients
    • Baking Tips
    • Recipe Instructions
    • Serving suggestions
    • Variations
    • FAQs
    • Related Rrecipes
    • Recipe

    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.

    ingredients for the cream cheese pumpkin bread 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.

    cream cheese filling in metal mixing bowl.

    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.

    adding dry mixture to wet mixture for batter.

    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.

    pumpkin bread batter and cream cheese filling layers.

    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.

    slices of cream cheese filled pumpkin bread on white plate.

    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.

    How do you store leftover pumpkin cream cheese bread?

    Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.

    Can you freeze pumpkin cream cheese bread?

    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.

    What are other ways to use the cream cheese mixture?

    This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.

    Is pumpkin pie filling keto?

    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.

    slices of cream cheese pumpkin bread on white platter.

    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

    slices of cream cheese pumpkin bread on white platter with loaf.

    Cream Cheese Filled Keto Pumpkin Bread

    4.50 from 34 votes
    A keto cream cheese pumpkin bread is easy to make. This sweet spice bread is sure to become a favorite low carb treat.
    Prep Time:10 mins
    Cook Time:1 hr
    Total Time:1 hr 10 mins
    Course: Bread, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    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, 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

    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
    )
    

    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.

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    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Lisa r

      October 09, 2022 at 10:59 am

      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!

      Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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!

    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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
    17. 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
    18. 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
    19. 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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