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4.6 from 5 votes

Keto Pumpkin Bread Recipe

Prep Time10 mins
Cook Time40 mins
Course: Breakfast, Dinner, Lunch
Keyword: Bread
Servings: 10
Calories: 194kcal
Author: Jennifer


For the Pumpkin Bread

  • 1 cup Pumpkin Puree homemade or canned
  • 2 cups Almond Flour
  • 3 Eggs
  • ¼ cup Erythritol granulated
  • ¼ cup Butter melted
  • 2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt

For the Cream Filling

  • 1 cup Cream Cheese
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • ¼ cup Erythritol granulated
  • 1 tablespoon Almond Flour
  • 1 Lemon zest


  • Preheat your oven to 350ºF and line an 8×4 inch loaf pan with baking 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.


Net Carbs: 8.3g


Serving: 1slice | Calories: 194kcal | Carbohydrates: 9.8g | Protein: 5.4g | Fat: 17.1g | Saturated Fat: 8.8g | Cholesterol: 103mg | Sodium: 188mg | Potassium: 157mg | Fiber: 1.5g | Sugar: 6.2g | Calcium: 83mg | Iron: 1mg | Net Carbs: 8.3g