Description
This Keto Pumpkin Bread with Cream Cheese Filling is a moist and flavorful low-carb treat perfect for fall or any time you crave a cozy, sweet bread. Made with almond and coconut flours for a keto-friendly base, combined with warm spices and a luscious cream cheese center, this loaf offers the perfect balance of decadence and nutrition without the sugar crash.
Ingredients
Scale
Bread Ingredients
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Prepare Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until smooth and creamy. Set this filling aside for layering later.
- 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 to evenly distribute the spices and leavening agent.
- Combine Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract. Mix these ingredients until thoroughly combined.
- Form Batter: Gradually pour the wet ingredients into the dry ingredients and stir until a thick, cohesive batter forms, ensuring there are no dry pockets of flour.
- Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form the base layer.
- Add Cream Cheese Layer: Spread the prepared cream cheese filling over the batter layer carefully to maintain an even layer without mixing with the batter.
- Top with Remaining Batter: Spoon the remaining pumpkin batter over the cream cheese filling, spreading it gently to cover the filling completely.
- Bake: Place the loaf pan into the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is finished.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for approximately 10 minutes before transferring 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 for smooth mixing and easy spreading.
- If you prefer a sweeter bread, you can adjust the erythritol quantity slightly, but keep it keto-friendly.
- Using parchment paper in the loaf pan helps prevent sticking and makes removing the bread easier.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.
