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, healthy snack. Made with almond and coconut flours, pumpkin puree, warm spices, and a luscious cream cheese layer, this bread is a delicious way to enjoy seasonal flavors while staying keto-friendly.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or keto-friendly sweetener (for batter)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract (for batter)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup erythritol or keto-friendly sweetener (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract. Mix well until the filling is smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, nutmeg, ginger, and salt. Ensure all the dry spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract. Whisk until fully blended and smooth.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until a thick and consistent batter forms. Make sure not to overmix.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form a base layer.
- Add Cream Cheese Layer: Spread the cream cheese filling evenly over the pumpkin batter layer in the pan.
- Top with Remaining Batter: Carefully spoon the remaining pumpkin batter on top of the cream cheese layer, spreading it gently to cover.
- Bake Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating thorough baking.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your keto-friendly pumpkin bread.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- You can substitute erythritol with any keto-approved sweetener you prefer, maintaining the same quantity.
- Use fresh or canned pumpkin puree with no added sugars or spices for best results.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This bread can be frozen for up to 3 months; thaw in the refrigerator before serving.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with just moist crumbs.
- Adjust baking time slightly if using a different size loaf pan.
