Keto Pumpkin Cream Cheese Bread
A soft and moist keto pumpkin loaf with a sweet cream cheese swirl baked inside. Warm pumpkin spice, rich flavor, and the perfect low carb fall treat.
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 8x5 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.
Notes
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.
Swirl Style: 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.
Storage: Keep tightly covered in the refrigerator for up to 5 days.
Nutrition
Calories: 190kcalCarbohydrates: 6gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 82mgSodium: 334mgPotassium: 89mgFiber: 3gSugar: 2gVitamin A: 3305IUVitamin C: 1mgCalcium: 74mgIron: 1mg
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