Bake this creamy Keto Pumpkin Bread recipe filled with cream cheese, nutmeg, cinnamon and a delicious pumpkin flavor.
The ultimate pleasure of the season is pumpkin-flavored everything!
From soups and desserts to beverages, we love everything that the menu has to offer!
And there’s absolutely no reason why you shouldn’t enjoy the fall pumpkin extravaganza if you are on a keto diet.
Today we are making a scrumptious, keto, moist pumpkin bread with a cream cheese filling that you can enjoy each and every day!
If you’re looking for more low-carb bread recipes, check out our collection of keto-friendly bread recipes.
Keto Pumpkin Bread Recipe
For this delicious low carb pumpkin bread recipe you’ll need two sets of ingredients.
For the Pumpkin Bread:
- 1 cup Pumpkin Puree (canned or homemade)
- 2 cups Almond Flour
- 3 Eggs
- 1/4 cup Erythritol (granulated)
- 1/4 cup Butter (melted)
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
For the Cream Cheese Filling:
- 1 cup Cream Cheese
- 1 Egg
- 1 tsp Vanilla Extract
- 1/4 cup Erythritol (granulated)
- 1 tbsp Almond Flour
- 1 Lemon (zest)
Let’s get started!
First, preheat your oven to 350ºF and line an 8×4 inch loaf pan with parchment paper.
Starting with the pumpkin bread – in a large mixing bowl add the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt.
Begin whisking with an electric mixer and gradually add the eggs, melted butter and pumpkin puree.
Whisk vigorously for 3 to 4 minutes until all the ingredients are well combined into a batter.
Next, we’ll prepare the cream cheese filling.
Whisk together the cream cheese, vanilla extract, egg, almond flour, Erythritol and lemon zest until you reach a soft, creamy texture.
It’s time to start baking this delicious Creamy Keto Pumpkin Bread!
Pour half the batter into your 8×4 inch loaf pan and add a layer of the cream cheese mixture on top reserving a few tablespoons of the cream cheese filling.
Pour over the remaining batter and add several dollops of the remaining cream cheese filling on top.
You can swirl these with a fork to make some pretty designs if you’d like!
Bake the loaf for around 40 minutes at 350ºF or until firm at the top.
Remove the loaf from the oven and allow to rest until it reaches room temperature before slicing and serving!
Ingredients
For the Pumpkin Bread
- 1 cup Pumpkin Puree homemade or canned
- 2 cups Almond Flour
- 3 Eggs
- 1/4 cup Erythritol granulated
- 1/4 cup Butter melted
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
For the Cream Filling
- 1 cup Cream Cheese
- 1 Egg
- 1 tsp Vanilla Extract
- 1/4 cup Erythritol granulated
- 1 tbsp Almond Flour
- 1 Lemon zest
Instructions
- Preheat your oven to 350ºF and line an 8×4 inch loaf pan with parchment paper.
Start with the Pumpkin Bread
- Start with the bread: In a large mixing bowl mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. Gradually add the eggs, melted butter and pumpkin puree while you are whisking with an electric mixer or with a whisk vigorously for 3-4 minutes, until well combined.
Make the Cream Filling
- Make the cream filling: Whisk together the cream cheese with the vanilla extract, egg, almond flour, Erythritol and lemon zest until soft and creamy.
Bake the Creamy Pumpkin Bread
- Pour half the batter into your prepared loaf pan. Add a layer of the cream cheese mixture, reserving a few tablespoons.
- Top with the remaining batter and add a few dollops of the remaining cream filling on top. Swirl with a fork to make designs (optional).
- Bake in the preheated oven for 40 minutes or until firm at the top.
- Remove from the oven and allow to reach room temperature before slicing and serving.
