A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.
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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.
Terri Larimore
I am wondering if this could be made as mini loaves? The recipe called "Mini Cheese Loaves" .. I bought a pan that has 9 mini loaf inserts in it so I am thinking maybe I could use it and therefore easily freeze some of the loaves. What do you think?
Lisa
It will work, but time will need to be adjusted accordingly.
Valerie Carr
Can you substitute unsweetened apple sauce for the vegetable oil for the pumkin bread?
Lisa
That's usually an equivalent sub, but I've never tried it in this recipe.
Joy
Oh my! Made this today for thanksgiving; wanted something pumpkin that was low carb besides pumpkin pie. It is delicious! Moist, very flavorful, and not difficult to make at all. I'm definitely keeping this recipe on file to make again!
Lisa
Thanks for the feedback Joy!
Susan
Made them in 4 mini loaf pans. Really tasty--I didn't add the liquid stevia (I used Stevia). Maybe a bit too sweet. Also did not add the orange zest or extract. Very tasty! Next time I'll line the pans with parchment cause first one came out beautifully, others in pieces.
Lisa
I always line the pans now just in case even though my pans are pretty non-stick. Sorry about the ones that didn't hold together. I do find that a lot of keto quick breads hold up better after cooling completely and sometimes are even better the next day.
Nat
Hey Susan, did you 'only' use Stevia instead of the swerve? I am wondering what the conversion would work/look like.
Tammy
Made this tonight for our early thanksgiving dinner tomorrow. Tried it of course, I put have the cake in a regular loaf pan then the filling then the rest of the cake on top. Baked for 1 hour at the required temperature and it came out perfectly. Taste great! Will definitely make again! Thank for the recipe!
Lisa
My pleasure Tammy!
Tammy
Instead of doing 2 pans could this be made in one pan since it doesn’t look like it raises very much and if so what would the time and temp. be?
Lisa
I typically keep the temp the same and cook longer.
Fran
Hi! Can this be baked without the filling? Do you think that would affect the moistness of the bread? Thanks!!
Lisa
It can! You may just want to use the smaller 8x4 loaf pan or make it as muffins.
Deborah
Ingredients for the pumpkin mixture say powdered but in the directions say granular
Lisa
I used powdered, but granular should be okay as well. I removed the granular in the instructions.
Kim
Hi, want to make this tomorrow. Can you tell me why the need for 2 separate sweeteners? Why the addition of Stevia?
Lisa
Using two different sweeteners improves taste. But, if you are using a erythritol/stevia blend or other blend, you don't need to use two. For the cream cheese filling, you'll need about 1/2 cup or less of sugar equivalent. For the bread, you'll want 1 1/2 cups or less.
Mamaty
No vanilla extract?
Lisa
You can certainly add it if you wish. I typically don't. It is a flavor enhancer and may improve the taste of the bread.
Danielle
This looks GREAT! I only have vanilla and banana extract, do you think I can omit the orange/lemon extract? Thanks so much!!!
Lisa
I'd use vanilla extract instead.
Valmarie Levine
Delicious and satisfying! I used vanilla instead of the other extract, doubled the cinnamon and pumpkin pie spice, used coconut oil for the veggie oil, and topped the bread with chopped walnuts and pecans. WoW! Thanks for another yummy recipe.
Lisa
The extra spice and added nuts sound perfect!
Beth
I do not like stevia in any form. So do I just omit it or do I need a substitute for that?
Lisa
1 tsp stevia powder = 1 cup sugar equivalence so just add another equivalent sweetener.
Heidi
This is fabulous! Thanks for posting! A perfect Christmas dessert for my family.
Lisa
You're welcome! I wish I was there enjoying it with you. 🙂
Liz
This turned out great for - a non-baker. I did almost eat it all the first day, but it was so good. My sister loved hers and she's not low carb or keto or anything. Thanks so much.
Melissa Carter
This pumpkin bread was amazing! Thanks for another great recipe!
Lisa
You're welcome Melissa!
Alice Held
I have Splenda, does it substitute 1:1 for swerve?
Also, I have liquid stevia. Any idea how to sub for stevia powder? Taste?
Looks delicious, can't wait to try it!!
Lisa
Stevia powder is generally twice as strong as liquid. So, you'd use 1/2 teaspoon liquid in place of 1/4 teaspoon powder. You can use Splenda granular in place of the Swerve/erythritol if desired. It would be a 1 for 1 replacement.
Nell Fleming
I was dissappointed. The smell, the look, the texture is just right. The otange extract ruined ut for all 3 of us. I followed the measurements exactly but ut us overpowering. I think U would leave it out and put in a lot more nutmeg. Will try again next month. Also whipped cream on top is a must.
Lisa
Thanks for the feedback. I'll add that into the notes in case others may want to omit it.
Suzanne Cole
What size pans are you using? Also, if I use extra large eggs do I still use 5. I only by x-large fresh from a local source and wonder if this size makes a difference when baking low carb. Would it taste too eggy?
Lisa
I used large eggs and a 9x5-inch loaf pan. I think you'd want to use only 4 eggs with the x-large size.
Pam
My mouth is watering and no pumpkin puree in the pantry, wahhhhh! I guess I'll have to console myself with a few tablespoons of my favorite quick treat - cream cheese + Swerve + lemon juice/flavoring.
Lisa
Sweetened cream cheese is always a treat!
GretchenRS
Lisa, this looks wonderful! I was wondering if you have tried making this as cream cheese filled pumpkin muffins? And if so, would it take as much filling ?
Lisa
I haven't made these as muffins, but I bet you could cut back on the filling if you did.