Quick Cream Cheese Keto Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 16 1x
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Scale
Ingredients
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
Instructions
- Preheat oven to 350ºF.
- Line an 8×4 inch loaf pan with parchment paper. Set aside.
- To make the filing, place all the ingredients in a bowl and beat until well combined. Set aside.
- To make the bread, in a bowl combine the almond flour, baking powder, pumpkin spices, cinnamon, nutmeg and pinch of salt. Set aside.
- 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.
- Add the coconut oil and pumpkin puree and beat until well combined.
- Add in the almond flour mixture and beat until smooth.
- Pour 1/2 of the pumpkin batter into the prepared loaf pan.
- Spoon the cream cheese mixture over the top of this layer and then pour the remaining pumpkin batter over the cream cheese layer.
- Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.
Nutrition
Find it online: https://ketopots.com/keto-pumpkin-bread