Description
A delicious low-carb Keto Pumpkin Bread filled with a creamy layer of cream cheese, perfect for dessert or a snack.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ cup erythritol or sweetener of choice
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 egg (for the cream cheese filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, combine almond flour, baking soda, baking powder, pumpkin pie spice, and erythritol. Stir until well combined.
- In another bowl, whisk together the eggs, pumpkin puree, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- In a separate bowl, beat the softened cream cheese with one egg until smooth and creamy.
- Pour half of the pumpkin bread batter into the prepared loaf pan, smoothing it out evenly.
- Spoon the cream cheese filling over the batter, spreading it out gently.
- Pour the remaining pumpkin batter on top of the cream cheese filling, smoothing it out again.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Serve the bread warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- This recipe can be easily doubled for larger gatherings.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Keto, Pumpkin Bread, Low Carb, Sugar-Free, Dessert, Cream Cheese Filling, Baking, Gluten Free