A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.
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.
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.
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.
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.
I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter.
Eggs are fantastic emulsifiers, so use them in both layers.
Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread.
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.
- Ground Cinnamon
- Ground Cloves
- Pumpkin Pie Spice
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.
- 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.
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.
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.
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.
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.
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.
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.
Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.
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.
This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.
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.
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!
Cream Cheese Filled Keto Pumpkin Bread
- 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
- 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.
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.
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First published September 18, 2019. Last updated September 1, 2022, with new images and additional recipe information.