A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.
Article Index
Why you'll love it
This pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch.
This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous.
This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. It’s also sweet, like the one I used to make with sugar.
If you’ve been on a keto low-carb diet for a while, you may want to cut back on the sweeteners. I’ve found that I don’t care for overly sweet foods like I used to.
Although a filled sweet bread may seem more difficult, it’s super easy to make. And it only takes a few minutes more to whip up the filling mixture.
It has the iconic pumpkin spice flavor that everyone loves in the fall. It's one of my favorite pumpkin bread recipes because of the cream cheese layer in the middle.
Recipe Ingredients
There are two parts to this pumpkin cream cheese bread - the bread and the cream cheese filling. Here is what I used to make this recipe.
Cream cheese
When you are on a keto diet, you should always use full-fat cream cheese. You'll want to soften it before you try to mix it.
Sweeteners
Use powdered erythritol for both the pumpkin bread and the cream cheese filling. Add some stevia extract powder to the cream cheese mixture.
Check out this post about keto sweeteners for information about the best ones to use.
Flours
I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter.
Egg
Eggs are fantastic emulsifiers, so use them in both layers.
Orange extract
Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread.
Pumpkin puree
Remember to use real pumpkin puree in the pumpkin batter. Do not use pumpkin pie filling. Real pumpkin is a great low carb vegetable!
Spices and baking ingredients
You'll also use a bunch of common baking ingredients. I used the following items from my pantry:
- Baking Powder - for the correct texture, do not try to use baking soda.
- Salt
- Ground Cinnamon
- Ground Cloves
- Pumpkin Pie Spice
Coconut oil
You'll need some kind of fat for the bread layer. I used coconut oil, but you could use ghee.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Baking Tips
- Soften the cream cheese. This makes it easier to whip up.
- Use a food processor. This will create the cream cheese filling in just a few seconds.
- Keep cream cheese in the middle of the bread. Don't spread it too close to the edges of the pumpkin bread batter, or else it might be noticeable on the outside of the bread.
Recipe Instructions
Here's some more information about making pumpkin cream cheese bread. It's so much easier than you might think.
Make the cream cheese filling
Start out by mixing together the cream cheese, sweeteners, coconut flour, egg, and orange extract.
For those who don’t like the orange flavoring, lemon extract is a great alternative.
Mix the pumpkin bread batter
The batter is just a mix of almond flour, spices, pumpkin puree, oil, eggs, and sweetener. Add the almond flour mixture to the wet ingredients.
If you have a nut allergy, simply use my coconut flour pumpkin bread batter with the cream cheese filling. However, you may need to cut back on the batter a bit.
Make the layers
To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. But you want to make sure you don’t put it too close to the edges.
You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter.
The recipe does make two loaves, so it’s great for enjoying one now and freezing the other for later.
Serving suggestions
This pumpkin cream cheese bread is so good for you that you can eat it for breakfast, along with a cup of bulletproof coffee.
It’s a nice way to get my fill while others have high-carb donuts or pastries. You could also serve it with your own low-carb donuts. It's a fun and delicious swap!
You’d never know this cream cheese pumpkin bread is gluten-free and made without sugar. It’s one of those recipes that could easily be served to people without them suspecting it is sugar-free or low-carb.
For something savory, just add some bacon and an egg casserole to the table, and you have a delicious fall brunch.
Variations
You can change up this pumpkin cream cheese bread recipe in many different ways. If you make any adjustments to this homemade pumpkin bread, please let me know in the comments.
- Make frosting. Save some of the cream cheese mixture and make a keto cream cheese frosting for some keto cupcakes.
- Add chocolate chips. Sprinkle some sugar-free chocolate chips into the batter.
- Cut back on sweeteners. If it is too sweet, just use less erythritol.
FAQs
Below are some questions people often ask about making this keto pumpkin cream cheese bread. If you don't see your question in this list, please leave it in the comments.
Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.
Yes, you can freeze this bread. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months.
This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.
No, pumpkin pie filling is not keto. I have a pumpkin pie recipe you can follow if you want a keto version. It is not keto or low carb because canned pumpkin pie filling has sugar added to it.
Related Rrecipes
For more keto sweet bread ideas, check out my low-carb bread collection. Or take a look at some of my favorites:
- Keto Chocolate Donuts are one of life's simple pleasures, with a decadent chocolate flavor.
- Gluten-Free Apple Fritter Bread uses zucchini instead of apples but still tastes like a fall favorite.
- Low-Carb Cream Cheese Bread is one of my favorite sweet breads because you can use it to make sandwiches too.
- Keto Cinnamon Bread is a sweet quick bread with a pound cake texture and no sugar added!
- Zucchini Bread is a sweet loaf made with cinnamon and chopped walnuts that is flavorful, moist, simple to make, and gluten-free!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Cream Cheese Filled Keto Pumpkin Bread
Video
Ingredients
- 8 ounces cream cheese
- ¼ cup powdered erythritol or Swerve confectioners
- ¼ teaspoon stevia extract powder
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon orange extract or lemon extract
- 1 ⅔ cups almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup coconut oil or other oil
- 5 eggs
- ¾ cup powdered erythritol or Swerve confectioners
- ¾ teaspoon stevia extract powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
- In a medium bowl, combine cream cheese, ¼ cup powdered erythritol, ¼ teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 ⅔ cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, oil, 5 eggs ¾ cup erythritol and ¾ teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour ¼ of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about ¼ batter over each cheese layer.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published September 18, 2019. Last updated September 1, 2022, with new images and additional recipe information.
JoAnn
Hi Lisa. I just want to confirm, that the 12 servings is per loaf. So if you make 2 loaves, you have 24 servings. The slices would be pretty thin slices, when cutting on loaf into 12, right?
Lisa MarcAurele
I believe I did cut each loaf into 12 and made each serving 2 slices.
Katie
If i don't have Orange or Lemon extract, can I sub vanilla extract? Or will that affect the flavor too much?
Lisa
You can just leave the extract out. But a little extra vanilla extract wouldn't hurt either.
Debbie
Has anyone tried making this with no sweetener?
Lisa
I haven't. I think it needs at least a little sweetener.
Shelly
Hello
Can I add finely chopped cranberries to this recipe. Also can you explain to me why some bread recipes call for a little bit of coconut flour along with almond flour. What does coconut flour do to the bread?
Thank you very much I really enjoy your recipes.
Lisa
I find coconut flour makes a bread fluffier than if you just use almond flour. And cranberries would be a great add.
Barbara
I’ve recently had issues with dairy so am cutting back on that. Do you know if the dairy free cream cheese could be substituted for regular? I haven’t tried to bake with it.... thanks!
Lisa
Yes. Kite Hill is the brand I use and it should be fine as a sub.
Delilah
What size loaf pan does this make?
Lisa
I use a 9x5-inch, but if you want a taller loaf, use an 8x4-inch.
Lorelei
Going to make this today. Don’t have stevia extract powder.....how do I sub?
Lisa
1 teaspoon of stevia powdered extract is equivalent to about 1 cup sugar. So, if it says 1/4 teaspoon, use about 1/4 cup low carb sweetener instead.
Steph Lodge
This looks amazing, I can't wait to try it!
Lisa
Hope you love it as much as we do!
Jessica
Hi,
This receipe was awesome and so tasty. How can I store it? Shoul I leave it out or place it in the fridge?
Lisa
I keep mine in the refrigerator and freeze for longer storage.
Christine
Can these be frozen?
Lisa
The pumpkin cream cheese bread can be frozen.
Stephanie
My loaf is still in the oven, so I can't speak to how it tastes. But I've put the recipe in MyFitnessPal and it works out to over 9 net carbs per slice. and that's IF you manage to get 24 servings. Just a heads up to my keto friends that this isn't really keto friendly. 🙁
Lisa
Are you subtracting out the erythritol? You need to be careful with MFP as the ingredient data is not always accurate.
Patricia
Hi
Is it ok to replace pumpkin with butternut squash??
Lisa
They are very similar so it should work out.
June
Butternut Squash has a lot more carbs than pumpkin, so yu would have to check the macros
Lisa Goering
This looks amazing, but I can't have almond flour. 🙁 Do you have a suggestion for how much coconut flour (or other nut-free flour) to use as a substitute?
Thanks!
Lisa
Sunflower seed or sesame seed flour is a great nut-free sub for almond flour. You can sub either one for one for the almond flour. To use all coconut flour, the recipe would need other adjustments.
Kerri
Are those substitutions equal measurements to the almond flour?
Also: is POWDERED sweetener crucial to the recipe, or can I use granulated allulose instead of the powdered swerve?
Deb
Are you really supposed to cut this into 24 slices?
Lisa
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Lisa
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Summerlea
Three Questions that I do not think have been asked yet
1. Do you see there being any problems with converting the oil from Coconut/Veg to Avocado Oil?
2. I am thinking about doing one loaf and the rest as muffins - I am assuming same temp for 30 minutes for the muffins would be about right?
3. I can't handle cloves or allspice - so I was going to just do Cinnamon at 1 tsp and Nutmeg at 1/2 tsp be reasonable
Thanks so much for any advice you might have on those.
Lisa
1. No problem using a different oil
2. Same temp for muffins, cook time will be shorter.
3. The spice replacement sounds reasonable. It's really a taste preference.
Cecil Purvis
tried this tonight thanks for the wonderful recipe! I will be trying the one pan method next time. My doctor asked if I thought I would have cravings on a Keto diet, not with excellent treats like these. Thanks again!
Lisa
Cravings rarely happen on keto, but when they do, there's plenty of foods that can satisfy them without going off track.
terri
Have you or anyone that follows you substituted for eggs? I'm allergic to eggs but would love to try this.
Lisa
I haven't done it in this recipe, but I'm sensitive to egg whites and have been having some success with using gelatin. What I do is bloom the gelatin in a little water then add in some hot water and granular sweetener then whip it up into a white fluff. However, I've found baking times need to be increased a little.
Lisa
Made this for Easter. It was easy to make and turned out great. My husband said it needed more flavor so next time I’ll add more pumpkin spice for him. All of your recipes have been great !
If I leave out the coconut flour in the cream cheese mixture ,will it still work?
Lisa
I use the coconut flour to thicken and make the filling stay in place like part of the bread. You can try leaving it out.
Caroline
Can I used plain canned pumpkin in lieu of purée?
Lisa
Yes. It's the same thing.
Jaclyn
I made this for a office party and it was really good! Not overly sweet just really good.
I used regular Erythritol because I couldn't find the powdered sugar in time. Thanks for sharing this amazing recipe.
Lisa
I'm so glad it worked out for you and your office mates! 🙂
Mike
I made these and they were pretty good
I made them again and added 3 more oz’s of pumpkin , 4 oz cream cheese ,and an additional 1/3 cup Stevia in the cream cheese. Also used almond extract
Very moist and good.
Thanks for the great recipe. I can use this as a model for other types of loaves that are also low carb
Can you say cocoa cream cheese loaf
Yum!
Lisa
Cocoa loaf sound like a winner!