Indulge in the cozy, autumnal flavors of Keto Pumpkin Bread with Cream Cheese Filling—a low-carb treat that’s as decadent as it is nourishing! This moist, warmly spiced loaf is layered with a luscious swirl of creamy, tangy filling for a delightful contrast in every bite. Whether you’re craving a comforting breakfast, snack, or dessert, this keto pumpkin bread checks every box: easy to make, bursting with pumpkin spice, and completely grain-free. It’s quickly become my go-to fall bake, and I’m thrilled to share this favorite with you!
Ingredients You’ll Need
What I love most about this Keto Pumpkin Bread with Cream Cheese Filling is how a handful of carefully chosen ingredients come together to make magic. Every component plays its part—think tender crumb, just the right amount of sweetness, and that unforgettable creamy center!
- Almond flour: Lends a delicate, moist crumb, keeping the bread keto-friendly and gluten-free.
- Coconut flour: Adds structure and absorbs moisture, balancing the almond flour perfectly.
- Granulated erythritol or monk fruit sweetener: Delivers sweetness without carbs or sugar spikes.
- Pumpkin pie spice: Infuses the loaf with warm autumnal notes—don’t skip this aromatic blend!
- Baking powder: Helps the bread rise for a fluffy, pleasing texture.
- Baking soda: Works with the baking powder to lift the loaf for a gorgeous crumb.
- Salt: Brightens all the flavors and keeps the sweetness in check.
- Canned pumpkin puree: Brings color, gentle flavor, and moisture—make sure it’s unsweetened!
- Eggs: Bind everything together, add richness, and help with rise.
- Melted butter or coconut oil: Adds luscious moisture and keeps the bread tender.
- Vanilla extract: Sets a comforting foundation for both bread and filling.
- Cream cheese (softened): The hero of the filling, creating a creamy, tangy layer inside your loaf.
- Powdered erythritol: Sweetens the cream cheese filling smoothly, with no grit.
- Egg yolk: Gives the cream cheese filling its velvety texture.
How to Make Keto Pumpkin Bread with Cream Cheese Filling
Step 1: Prep Your Loaf Pan and Preheat
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and, for foolproof removal, line it with parchment paper—leave some overhang on the sides so you can lift out your beautiful loaf with ease.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol or monk fruit, pumpkin pie spice, baking powder, baking soda, and salt. Take a moment to inhale those cozy, spicy aromas—this fragrant mixture lays the groundwork for everything we love about Keto Pumpkin Bread with Cream Cheese Filling!
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the pumpkin puree, eggs, melted butter (or coconut oil), and vanilla extract. Whisk until smooth and deeply orange—the fat from the eggs and butter adds richness and helps create that moist, soft crumb we crave.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry mix. Stir gently until just combined—no need to overmix! The batter should be thick and smooth, lightly flecked with autumn hue from the pumpkin. Set aside while you work your cream cheese magic.
Step 5: Make the Cream Cheese Filling
Using a medium bowl and a hand mixer (or some energetic whisking), beat the softened cream cheese with powdered erythritol, egg yolk, and vanilla extract until completely smooth. This filling is what transforms your keto pumpkin bread into a special occasion treat—thick, creamy, and perfectly sweetened!
Step 6: Assemble the Loaf
Spoon half the pumpkin batter into your prepared loaf pan and spread into an even layer. Add all of the cream cheese filling on top and gently smooth into a layer—try to keep it from touching the edges to create that gorgeous swirl in the center! Layer the remaining pumpkin batter over the top, and use a spatula to even it out.
Step 7: Bake
Slide your pan into the oven and bake for 45–55 minutes. Every oven is a bit different, so test with a toothpick—it should come out mostly clean, with a few crumbs but no wet batter. Let it cool in the pan for 15 minutes; then, gently transfer to a wire rack to finish cooling completely. This part is tough, but your patience will be rewarded with neat slices and that striking cream cheese ribbon.
How to Serve Keto Pumpkin Bread with Cream Cheese Filling
Garnishes
A little flourish makes every slice feel extra special! Dust with a light sprinkle of powdered sweetener, a pinch of pumpkin pie spice, or even a handful of toasted pecans for crunch. The creamy filling is already the star, but a delicate garnish brings an inviting touch to every serving of Keto Pumpkin Bread with Cream Cheese Filling.
Side Dishes
Pair a slice with a piping hot mug of coffee or chai tea for a fall-inspired breakfast or afternoon indulgence. If you’re making it for dessert, a scoop of keto vanilla ice cream or a dollop of whipped cream alongside highlights the creamy and spiced notes in the bread.
Creative Ways to Present
Impress your brunch guests by slicing the loaf thickly and arranging on a rustic wooden board, layered with fresh berries or cinnamon sticks for a harvest vibe. For a festive twist, cut the bread into cubes, toast lightly, and serve as a sweet dipper for a keto chocolate fondue.
Make Ahead and Storage
Storing Leftovers
This Keto Pumpkin Bread with Cream Cheese Filling keeps wonderfully in the refrigerator. Slice it up and store in an airtight container—each piece stays moist and the flavors deepen even more after a day or two. Enjoy within 5 days for the best taste and texture.
Freezing
To freeze, wrap individual slices or the whole (completely cooled) loaf tightly in plastic wrap and then in foil, or use a zip-top freezer bag. Label and stash in the freezer for up to 3 months—perfect for when those pumpkin cravings strike unexpectedly!
Reheating
Bring slices to room temperature naturally, or give them a gentle zap in the microwave (about 10-15 seconds) for that fresh-baked warmth. If you prefer, pop them in a toaster oven for a slightly crisp edge and soft, creamy center. Always serve warm for peak enjoyment!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Make sure your puree is thick and well-drained, as extra moisture can affect the texture. Homemade puree may also have a slightly different flavor, which can be a lovely way to personalize your Keto Pumpkin Bread with Cream Cheese Filling.
Is it possible to make this recipe dairy-free?
Yes, replace the cream cheese with a dairy-free alternative, and choose coconut oil instead of butter. Look for a plant-based cream cheese that’s unsweetened and has a firm texture for the best results.
Why did my bread sink in the middle?
Sometimes keto breads sink if underbaked or if there’s too much moisture. Always check doneness with a toothpick and let your bread cool fully before slicing—this helps the structure set for a perfectly shaped, delicious loaf every time.
Can I swap almond flour for all coconut flour?
Coconut flour is much more absorbent, so a straight swap won’t work. Stick to the original blend for tried-and-true texture, or look for recipes specifically developed with all coconut flour if you need to avoid almonds.
Is there a way to reduce the sweetness?
Definitely! Both the bread and the filling are easy to adjust. Just use a little less erythritol or monk fruit sweetener—taste the batter and filling before you assemble to find your sweet spot for Keto Pumpkin Bread with Cream Cheese Filling.
Final Thoughts
If you’re looking for the ultimate cozy, low-carb treat to savor all season long, Keto Pumpkin Bread with Cream Cheese Filling is guaranteed to steal your heart (and every brunch table). I hope you’ll give this recipe a spot in your baking rotation—you truly deserve every slice!
Print
Keto Pumpkin Bread with Cream Cheese Filling Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in a delicious Keto Pumpkin Bread with a decadent cream cheese filling, perfect for a cozy fall treat. This low-carb, gluten-free dessert is a delightful blend of warm spices and creamy goodness, making it a must-have for any seasonal gathering.
Ingredients
For the Pumpkin Bread:
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup granulated erythritol or monk fruit sweetener
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup canned pumpkin puree (unsweetened)
- 3 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 6 ounces cream cheese (softened)
- 2 tablespoons powdered erythritol
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In another bowl, whisk together pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Add the wet ingredients to the dry and stir until well combined.
- In a separate bowl, beat the cream cheese, powdered erythritol, egg yolk, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
- Top with the remaining pumpkin batter and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely before slicing.
In a large bowl, whisk together almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
Spoon the cream cheese mixture over the batter and gently spread into a layer.
Notes
- For best texture, store in the fridge and enjoy within 5 days.
- It also freezes well for up to 3 months.
- Let slices come to room temperature or warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
