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Cream Cheese Keto Pumpkin Bread

Cream Cheese Pumpkin Bread

5 from 1 review



For the cream filling:
8 ounces cream cheese
¼ cup granulated Stevia or other granulated low carb sweetener
1 tbsp coconut flour
1 egg
1 tsp orange zest

For the pumpkin bread:
2 cups almond flour
2 tsp baking powder
2 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
3 eggs
¼ cup granulated Stevia or other granulated low carb sweetener
¼ cup coconut oil, melted
1 cup organic canned or homemade pumpkin puree, well drained


  1. Preheat oven to 350ºF.
  2. Line an 8×4 inch loaf pan with parchment paper. Set aside.
  3. To make the filing, place all the ingredients in a bowl and beat until well combined. Set aside.
  4. To make the bread, in a bowl combine the almond flour, baking powder, pumpkin spices, cinnamon, nutmeg and pinch of salt. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and granulated sweetener until pale and fluffy, about 3-5 minutes.
  6. Add the coconut oil and pumpkin puree and beat until well combined.
  7. Add in the almond flour mixture and beat until smooth.
  8. Pour 1/2 of the pumpkin batter into the prepared loaf pan.
  9. Spoon the cream cheese mixture over the top of this layer and then pour the remaining pumpkin batter over the cream cheese layer.
  10. Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow to cool completely before serving.


Keywords: pumpkin bread, cream cheese

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