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Keto Pumpkin Bread with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract until the mixture is uniform.
  5. 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.
  6. Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form the base layer.
  7. Add Cream Cheese Layer: Carefully spread the cream cheese filling over the pumpkin batter layer, covering it evenly but gently.
  8. 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.
  9. 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.
  10. 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.

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Find it online: https://easycookingvibes.com/keto-pumpkin-bread-with-cream-cheese-filling-recipe/