Description
This Keto Pumpkin Bread with Cream Cheese Filling is a moist, low-carb dessert perfect for fall or any time you crave a flavorful, guilt-free treat. Using almond and coconut flours along with erythritol as a sweetener, this bread stays keto-friendly while delivering a tender crumb and a creamy, rich layer of sweetened cream cheese in the center.
Ingredients
Scale
Bread Batter
- 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
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Make Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Set this filling aside for layering.
- Mix 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 until well combined to ensure even distribution of spices and leavening.
- Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract until the mixture is fully blended.
- Form Batter: Gradually add the wet ingredients to the dry ingredients, mixing until a thick, smooth batter forms without lumps.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Then, spread the cream cheese filling over this layer carefully. Next, spoon the remaining pumpkin batter on top, ensuring the cream cheese is fully covered and the top layer is even.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for about 10 minutes to help it set, then transfer it to a wire rack to cool completely. This cooling step prevents sogginess and allows for easier slicing.
- Serve: Once cooled, slice the keto pumpkin bread and enjoy this rich, flavorful treat that fits your low-carb lifestyle.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use pumpkin puree that is plain with no added sugars or spices to keep this recipe keto-friendly.
- You can substitute erythritol with another keto-approved sweetener like monk fruit sweetener if desired.
- Storage: Keep the pumpkin bread refrigerated in an airtight container for up to 5 days or freeze for longer storage.
- For best texture, do not overmix the batter once wet and dry ingredients are combined.
