This keto pumpkin cream cheese bread is low-carb, gluten-free, and extra decadent with layers of sweet cream cheese baked inside. The combination of warm pumpkin spice and creamy cheesecake-style filling turns this simple loaf into a rich, velvety bite that tastes like fall, no frosting or toppings needed.
Why This Keto Pumpkin Cream Cheese Bread Recipe is the Best
- Moist and flavorful: This bread has a perfectly soft, moist texture without being dense.
- Cream cheese swirl: The sweetened cream cheese layer adds richness and balances the pumpkin spice beautifully.
- Low-carb and gluten-free: Made with keto-friendly flours and sugar-free sweetener, so you can enjoy a slice without the sugar crash.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Blanched Almond Flour
Gives structure while keeping the bread tender and moist.
Coconut Flour
Absorbs moisture and works with almond flour to create the right texture.
Granulated Sugar-Free Sweetener
I use a granulated erythritol/monk fruit blend in the bread, and a powdered version in the cream cheese filling. If you don’t need sugar-free, feel free to use granulated cane sugar and powdered sugar.
Baking Powder & Baking Soda
Help the loaf rise and stay fluffy.
Pumpkin Pie Spice
The classic blend of cinnamon, nutmeg, ginger, and cloves brings cozy fall flavor.
Salt
Balances the sweetness and enhances the spice.
Pumpkin Puree
Adds moisture, natural sweetness, and authentic pumpkin flavor.
Butter
Melted butter gives richness and softness to the loaf.
Eggs + Extra Yolk
Provide structure. The extra yolk adds extra richness, while the white is reserved to be used in the cream cheese filling.
Cream Cheese
The star of the swirl—smooth, tangy, and rich.
Powdered Sugar-Free Sweetener
Sweetens the cream cheese filling while keeping it smooth. I use a powdered erythritol/monk fruit blend.
Vanilla Extract
Enhances both the pumpkin and cream cheese flavors.
How to Make Keto Pumpkin Cream Cheese Bread
1. Make the Pumpkin Batter
In a mixing bowl, combine almond flour, coconut flour, granulated sweetener, baking powder, baking soda, pumpkin pie spice, and salt, then mix in pumpkin puree, melted butter, eggs, and egg yolk until smooth.
2. Prepare the Cream Cheese Filling
Beat cream cheese and powdered sweetener until combined, then add egg white and vanilla extract and beat again until creamy.
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I'll email this post to you, so you can come back to it later! -Sarah
3. Layer the Batter and Filling
For a thick stripe in the center of the loaf, add half the batter, all of the cream cheese, then the remaining batter. For a more swirled look, layer in more sections, alternating 1/3 batter, 1/2 cream cheese, 1/3 batter, 1/2 cream cheese, remaining 1/3 batter. To add extra swirl, swirl a knife through the entire loaf before baking.
4. Bake the Loaf
Spread evenly in an 8×5 parchment-lined loaf pan. Bake at 350°F for about 55 minutes, until a toothpick comes out mostly clean. Cool completely before slicing.
Tips for Success
- Line the pan: Parchment paper makes it much easier to lift the loaf out without breaking.
- Don’t overmix: Mix until just combined so the bread stays tender.
- Cool before slicing: The cream cheese needs time to set for clean slices.
Keto Pumpkin Cream Cheese Bread Flavor Variations
- Chocolate chip swirl: Fold in sugar-free chocolate chips to the pumpkin batter before layering.
- Nutty crunch: Add chopped pecans or walnuts to the batter before baking.
- Maple glaze: Drizzle with a sugar-free maple glaze once cooled.
- Classic Keto Pumpkin Bread: perfect for if you’re looking for a regular or chocolate chip pumpkin bread without the cream cheese!
Try This Keto Pumpkin Cream Cheese Bread Recipe!
This is the perfect fall treat—cozy, flavorful, and low-carb. If you make it, don’t forget to leave a rating and comment below, and tag me on Instagram so I can see your creation!
XO,
Sarah
Keto Pumpkin Cream Cheese Bread
Want to save this recipe? 💌
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Bread
- ¾ cup blanched almond flour
- ¼ cup coconut flour
- ½ cup granulated sugar-free sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsweetened pumpkin puree
- ¼ cup butter melted
- 2 large eggs
- 1 egg yolk reserve egg white for filling
Filling
- ¾ cup cream cheese
- ⅓ cup powdered sugar-free sweetener
- 1 egg white
- ½ teaspoon vanilla extract
Instructions
- Make the batter: In a mixing bowl, combine almond flour, coconut flour, granulated sweetener, baking powder, baking soda, pumpkin pie spice, and salt, then mix in pumpkin puree, melted butter, eggs, and egg yolk until smooth.
- Make the filling: Beat cream cheese and powdered sweetener until combined, then add egg white and vanilla extract and beat again until creamy.
- Layer: Spread half the batter in a parchment-lined 8×5 loaf pan, add the cream cheese filling, then top with remaining batter. For a more swirled look, layer in more sections, alternating 1/3 batter, 1/2 cream cheese, 1/3 batter, 1/2 cream cheese, remaining 1/3 batter. To add extra swirl, swirl a knife through the entire loaf before baking.
- Bake: Bake at 350 degrees Fahrenheit for about 55 minutes, until a toothpick comes out mostly clean.
- Cool: Let cool completely before slicing so the cream cheese sets properly.
So delicious and satisfies both pumpkin bread and cheesecake cravings!