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.
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Cream Cheese Filled Keto Pumpkin Bread
Recipe Video (Click on Image to Play)
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, 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
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.
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.
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 9×5-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!