Keto Pumpkin Bread with Cream Cheese Filling – Easy and Delicious

Fall is here and with it comes the craving for all things pumpkin. What better way to indulge than with a Keto Pumpkin Bread with Cream Cheese Filling? This easy, homemade recipe boasts all the classic flavors of fall without the extra carbs. Perfect for a low-carb dessert or a delightful breakfast treat, this bread is sure to become a staple in your recipe collection. Made with almond flour and sweetened naturally, it’s both gluten-free and sugar-free—making it a guilt-free pleasure!

Why You’ll Love This Keto Pumpkin Bread

• Low-Carb Delight: Perfect for keto dieters looking for a satisfying treat.
• Only 75 Minutes Total: Ideal for a quick bake.
• Holiday Favorite: Best way to make pumpkin bread for Thanksgiving or Christmas brunch.
• Rich Cream Cheese Filling: Adds the perfect amount of creaminess to an already moist loaf.
  
  

  Ingredients for Keto Pumpkin Bread

   

• 1 ½ cups almond flour – Essential ingredient for a keto-friendly base.
• ½ teaspoon baking soda & baking powder – For that perfect rise.
• 1 teaspoon pumpkin pie spice – Infuses warmth and depth.
• ½ cup erythritol – Use your favorite keto sweetener.
• 4 large eggs – Essential for structure and richness.
• 1 cup canned pumpkin puree – The star of the show, best from a fresh can.
• 1 teaspoon vanilla extract – For a hint of sweetness.
• 8 ounces cream cheese, softened – Creates the decadent filling.
• 1 egg (for cream cheese filling) – Helps achieve the perfect creaminess.
  
  For a gluten-free option, this almond flour base is perfect, and if you prefer dairy-free, swap cream cheese with vegan alternatives.
  
  

  How to Make Keto Pumpkin Bread – Step by Step

   

  Preparing the Bread

   

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a loaf pan with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, combine almond flour, baking soda, baking powder, pumpkin pie spice, and erythritol. Stir well until everything is evenly incorporated.
     
     

     Mixing Wet Ingredients

      

  3. Whisk Wet Ingredients: In another bowl, whisk together the eggs, pumpkin puree, and vanilla extract until smooth.
     
     

     Combine and Layer

      

  4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients and stir until just combined.
  5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with one egg until smooth and creamy.
  6. Layer the Batter: Pour half of the pumpkin bread batter into the prepared loaf pan, smoothing it out evenly.
     
     

     Final Bake

      

  7. Add Filling: Spoon the cream cheese filling over the batter, spreading it gently without mixing.
  8. Top with Remaining Batter: Pour the remaining pumpkin batter over the cream cheese layer and smooth.
  9. Bake: Place in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted in the center comes out clean.
  10. Cool Bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from breaking apart.
      
      

      Pro Tips for Making the Best Keto Pumpkin Bread

       

• Can I make it ahead of time? Yes! This bread can be baked a day ahead. Store in an airtight container in the fridge.
• Secret to the Best Texture: Don’t overmix the batter to maintain a light and tender texture.
• Variations: Add nuts or sugar-free chocolate chips for extra flavor!
  
  

  Best Ways to Serve Keto Pumpkin Bread

   

• Serve Warm: It’s best straight from the oven or lightly warmed.
• Pair With: A warm cup of spiced tea or coffee enhances its flavors—try with our Pumpkin Spiced Latte Recipe.
• As a Dessert: Top with whipped cream or enjoy alongside a scoop of low-carb ice cream.
  
  

  Nutritional Information for Keto Pumpkin Bread

  
  Per serving (based on 12 servings):

• Calories: 250 kcal
• Carbohydrates: 4g (Net Carbs)
• Protein: 10g
• Fat: 22g
  
  Excellent for those following a keto diet, each slice is low in carbs while being rich in protein and healthy fats.
  
  

  Storage & Leftovers

   

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze slices individually wrapped for easy, single-serve portions.
• Reheating: Warm in the oven at 300°F for 10 minutes for a fresh-baked taste.
  
  

  FAQs for Keto Pumpkin Bread

  
  1. Can I freeze Keto Pumpkin Bread?
  Yes, you can freeze it! Wrap tightly in plastic wrap and store in a freezer-friendly bag for up to 3 months.
  
  2. What can I use instead of almond flour?
  If you’re nut-free, sunflower seed flour is a great alternative.
  
  3. How do I make it sweeter?
  Increase the erythritol slightly or use a liquid keto-friendly sweetener.
  
  4. Can I substitute pumpkin puree with another ingredient?
  Yes, unsweetened applesauce works well but will alter the carb content.
  
  

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