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Keto Pumpkin Bread with Cream Cheese Filling Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Pumpkin Bread with Cream Cheese Filling is a moist, flavorful low-carb treat perfect for fall or any time you crave a sweet, grain-free dessert. Made with almond and coconut flour, pumpkin puree, warm spices, and a luscious cream cheese layer, this bread is ideal for those following a ketogenic or low-carb lifestyle. It bakes up golden and tender with a rich, tangy cream cheese swirl that complements the pumpkin and spice beautifully.

Ingredients

Scale

Bread Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup pumpkin puree
  • 1/2 cup erythritol or keto-friendly sweetener
  • 4 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup erythritol or keto-friendly sweetener
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.
  2. Make Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside for layering.
  3. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, nutmeg, ground ginger, and salt to evenly distribute all dry components.
  4. Mix Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract. Mix thoroughly until well blended.
  5. Form Batter: Gradually add the wet ingredients to the dry ingredients, stirring until a thick, uniform batter forms.
  6. Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan and spread it out evenly. Then, carefully spread the cream cheese filling over the pumpkin batter layer.
  7. Top with Remaining Batter: Spoon the remaining pumpkin batter over the cream cheese layer and spread gently to cover the filling completely.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
  9. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and enjoying.

Notes

  • Make sure the cream cheese is softened to ensure a smooth filling without lumps.
  • If using a different sweetener, ensure it measures equally to erythritol or adjust to taste.
  • Allow the bread to cool completely before slicing to prevent it from crumbling.
  • This bread can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
  • If you prefer, you can add chopped nuts or sugar-free chocolate chips to the batter for extra texture.

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Find it online: https://yumfusionrecipes.com/keto-pumpkin-bread-with-cream-cheese-filling-recipe/