If you’re craving a sweet, comforting treat that fits perfectly into a low-carb lifestyle, this Keto Pumpkin Bread with Cream Cheese Filling Recipe is about to become your new favorite. Bursting with warm spices and rich pumpkin flavor, this moist bread wraps a luscious cream cheese filling inside, creating a delightful contrast of textures and flavors. It’s simple to make yet decadent enough to impress family, friends, or just yourself during a cozy morning or afternoon snack.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients list, where every component plays an important role in delivering taste, texture, and gorgeous autumnal color. From the almond flour’s nutty base to the powerful pumpkin puree and delicately spiced blend, you’ll find that assembling this Keto Pumpkin Bread with Cream Cheese Filling Recipe is a breeze—and incredibly rewarding.
- 1 1/2 cups almond flour: Provides a moist, tender crumb and keeps the bread perfectly keto-friendly.
- 1/4 cup coconut flour: Adds structure and subtle sweetness without overpowering the pumpkin flavor.
- 1/2 cup pumpkin puree: Brings natural moisture and that unmistakable fall vibe to the bread.
- 1/2 cup erythritol or keto-friendly sweetener: Sweetens without adding carbs or aftertaste.
- 4 large eggs: Bind everything together and create a rich, custardy texture.
- 1/4 cup coconut oil, melted: Adds healthy fats and moisture for softness in each slice.
- 1 teaspoon baking powder: Ensures your bread rises beautifully to a fluffy finish.
- 1 teaspoon cinnamon: The quintessential spice that complements pumpkin perfectly.
- 1/2 teaspoon ground nutmeg: Adds a warm, slightly sweet depth to the bread.
- 1/4 teaspoon ground ginger: A subtle kick of spice to round out the pumpkin flavor.
- 1/4 teaspoon salt: Balances and enhances all the sweet and spicy flavors.
- 1 teaspoon vanilla extract: Gives a subtle, aromatic sweetness to the batter.
- 8 oz cream cheese, softened: The star of the filling, adding a creamy, tangy layer inside the bread.
- 1/4 cup erythritol or keto-friendly sweetener (for filling): Sweetens the cream cheese for a perfect balance.
- 1 teaspoon vanilla extract (for filling): Enhances the flavor of the cream cheese filling beautifully.
How to Make Keto Pumpkin Bread with Cream Cheese Filling Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease your loaf pan lightly and line it with parchment paper—this step ensures your pumpkin bread won’t stick and makes removing it a total breeze once baked.
Step 2: Make the Cream Cheese Filling
In a medium bowl, combine softened cream cheese with 1/4 cup erythritol and 1 teaspoon vanilla extract. Whip these together until the mixture is smooth and creamy. Set this aside because it’s going to be the delicious surprise inside your pumpkin bread.
Step 3: Mix the Dry Ingredients
Grab a large bowl and whisk together the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. This spice blend is exactly what gives your loaf that classic cozy pumpkin bread vibe.
Step 4: Combine the Wet Ingredients
In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and vanilla extract until everything is well incorporated. This wet mixture will bring moisture and richness to your batter.
Step 5: Bring Wet and Dry Together
Gradually combine your wet ingredients with the dry ingredients, stirring gently until a thick, uniform batter forms. This is your base for the pumpkin bread layers.
Step 6: Layer the Batter and Filling
Pour half of the pumpkin batter into your prepared loaf pan and spread it evenly. Next, carefully spread the cream cheese filling over this layer. Finally, spoon the remaining pumpkin batter over the cream cheese, spreading it gently so that the filling stays nicely sandwiched.
Step 7: Bake to Perfection
Bake the bread in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma filling your kitchen by this point will be pure magic.
Step 8: Cooling Time
Once baked, allow the pumpkin bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing—this helps maintain the perfect texture.
How to Serve Keto Pumpkin Bread with Cream Cheese Filling Recipe
Garnishes
Serving your pumpkin bread with a light dusting of powdered erythritol or a sprinkle of chopped pecans adds a lovely finishing touch. Fresh whipped cream or a drizzle of sugar-free caramel sauce can also elevate the look and flavor.
Side Dishes
This pumpkin bread shines on its own but pairs beautifully with a cup of hot coffee, pumpkin spice latte, or chai tea. For a more substantial snack, consider serving it alongside a handful of fresh berries or a small bowl of unsweetened Greek yogurt.
Creative Ways to Present
Transform your slices into delightful mini sandwiches by spreading extra cream cheese or your favorite sugar-free jam between two pieces. You can even toast slices gently for a warm, slightly crisp surprise that’s incredible with butter or cream cheese frosting.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pumpkin bread tightly in plastic wrap or store it in an airtight container in the fridge. It will stay fresh and moist for up to 4 days, making it a perfect grab-and-go keto breakfast or snack option.
Freezing
If you want to save your bread for longer, slice it first and freeze the portions individually in freezer bags. This way, you can pull out just what you need without thawing the entire loaf. Frozen slices keep well for up to 3 months without losing their gorgeous texture or flavor.
Reheating
To reheat, simply pop a slice in the toaster or microwave for 15-30 seconds. This warms up the cream cheese filling nicely and restores that fresh-baked softness, so every bite tastes like it just came out of the oven.
FAQs
Can I use a different sweetener in this Keto Pumpkin Bread with Cream Cheese Filling Recipe?
Absolutely! While erythritol is popular for keto baking, you can swap it with other keto-approved sweeteners like monk fruit or stevia blends. Just adjust quantities according to the sweetness level of your preferred sweetener.
Is canned pumpkin puree okay to use?
Yes, canned pumpkin puree works perfectly here. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Can I make this bread dairy-free?
You can try substituting the cream cheese filling with a dairy-free cream cheese alternative. Also, double-check that your other ingredients comply with your dietary needs for a fully dairy-free version.
What’s the best way to slice the bread?
Use a sharp serrated knife and slice gently to preserve the layers without squishing the cream cheese filling. Letting the bread cool completely before slicing really helps here.
Can I add nuts or chocolate chips?
Yes! If you like a little crunch or extra sweetness, fold in some chopped pecans, walnuts, or sugar-free chocolate chips into the batter before baking. This adds wonderful texture and flavor variations.
Final Thoughts
I can’t wait for you to try this Keto Pumpkin Bread with Cream Cheese Filling Recipe. It’s a beautiful mix of cozy autumn spices, creamy filling, and keto-friendly goodness that’s sure to become a staple in your recipe collection. Whether you’re enjoying it for breakfast, a snack, or dessert, this pumpkin bread will warm your heart and satisfy your cravings with every bite.
Print
Keto Pumpkin Bread with Cream Cheese Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Description
This Keto Pumpkin Bread with Cream Cheese Filling is a moist and flavorful low-carb treat perfect for fall or any time you crave a guilt-free dessert. Made with almond and coconut flours, pumpkin puree, and sweetened with erythritol, this bread delivers all the warm spices of traditional pumpkin bread while keeping it keto-friendly. The luscious cream cheese filling adds a rich, tangy contrast that makes each bite irresistible.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or keto-friendly sweetener (divided as 1/2 cup + 1/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract (divided as 1 tsp + 1 tsp)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup erythritol or keto-friendly sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to ensure easy removal of the bread.
- Make Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract. Mix thoroughly until the filling is smooth and creamy, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract until the mixture is uniform.
- Combine Wet and Dry Mixtures: Slowly add the wet ingredients into the dry ingredients. Stir gently until a thick batter forms, making sure everything is incorporated without overmixing.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form the base layer.
- Add Cream Cheese Layer: Carefully spread the cream cheese filling over the pumpkin batter layer, covering it evenly but gently.
- Top with Remaining Batter: Spoon the remaining pumpkin batter over the cream cheese filling, spreading it to cover and seal the cream cheese layer inside.
- Bake the Bread: Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing. Enjoy your delicious keto-friendly pumpkin bread!
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use a toothpick to test doneness; if it comes out clean or with a few moist crumbs, the bread is done.
- For best texture, do not overmix the batter to avoid dense bread.
- This bread can be stored in an airtight container in the refrigerator for up to a week.
- Optional: Add chopped nuts or sugar-free chocolate chips for extra flavor and texture.
