If you’re looking for a show-stopping fall treat that’s friendly on your carb count, look no further than this Keto Pumpkin Bread with Cream Cheese Filling. This recipe delivers all the cozy, spiced pumpkin bliss you crave, paired with a luxuriously creamy center that feels downright decadent. Whether you want a special breakfast, a comforting snack, or the star of a holiday dessert table, this bread brings all the autumn vibes with a fraction of the carbs—trust me, this pumpkin perfection will have everyone asking for seconds!

Keto Pumpkin Bread with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

The magic of Keto Pumpkin Bread with Cream Cheese Filling is how it transforms simple pantry staples into something truly special. Every ingredient has its job, from lending rich texture to deep flavor—so let’s break down why each one matters.

Almond flour: Brings a soft, moist crumb with a gentle nutty flavor that forms the backbone of the bread.
Coconut flour: Adds lightness and balances the texture; a little goes a long way for structure and subtle sweetness.
Pumpkin pie spice: Delivers that classic autumn aroma and a perfect blend of cinnamon, nutmeg, and cloves.
Baking powder: Helps the loaf rise for a fluffy, tender bite.
Baking soda: Adds extra lift and ensures a golden color.
Salt: Enhances all the sweet and spicy notes, making each bite pop.
Canned pumpkin puree: The star ingredient for rich flavor, vibrant color, and awesome moisture—just be sure to use pure pumpkin, not pie filling!
Large eggs: Bind everything together and add structure for perfect slices.
Granulated erythritol or keto sweetener: Gives the bread that classic sweetness without the sugar spike.
Unsweetened almond milk: Keeps things tender while thinning the batter for perfect mixing.
Melted butter: Delivers richness and helps with that irresistible golden crust.
Vanilla extract: Warms up the flavors and complements the spices beautifully.
Cream cheese (softened): For the filling, its tangy, creamy texture is the ultimate surprise inside every slice.
Egg yolk: Makes the filling extra lush and helps it set perfectly.
Powdered erythritol: Sweetens the filling while dissolving smoothly for a dreamy consistency.
Vanilla extract (for the filling): Adds a mellow, sweet finish to the creamy center.

How to Make Keto Pumpkin Bread with Cream Cheese Filling

Step 1: Prepare Your Pan and Preheat

Start by heating the oven to 350°F (175°C). Grease a 9×5-inch loaf pan well or, for an easy release, line it with parchment paper. This little step saves you from sticky situations later—nothing’s sadder than a gorgeous loaf stuck to the pan!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps break up any lumps and distributes the spices evenly, so every bite of your Keto Pumpkin Bread with Cream Cheese Filling sings with flavor.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the pumpkin puree, eggs, erythritol (your sweetener), almond milk, melted butter, and vanilla extract. Whisk until the mixture is silky smooth. The pumpkin gives this batter its vibrant color and velvety richness.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently stir just until everything is combined. Be careful not to overmix—this keeps the loaf soft and tender.

Step 5: Make the Cream Cheese Filling

For that signature swirl, beat together the softened cream cheese, egg yolk, powdered erythritol, and vanilla extract in a small bowl. You want a creamy, lump-free filling so it layers beautifully inside the bread.

Step 6: Layer the Loaf

Spoon half of your pumpkin bread batter into the prepared loaf pan and smooth it out. Next, carefully spread the cream cheese filling over the batter—try not to mix them together, you want a gorgeous creamy band running through the center! Top with the rest of the pumpkin batter and smooth again.

Step 7: Bake to Perfection

Slide the pan into the oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick near the edge of the loaf (avoiding the cream cheese layer, which stays creamy); it should come out mostly clean. Let your masterpiece cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—if you can resist digging in right away!

How to Serve Keto Pumpkin Bread with Cream Cheese Filling

Garnishes

Dress up each slice with a light dusting of powdered erythritol or a sprinkle of cinnamon for a stunning finish. A dollop of whipped cream or a scatter of crushed pecans will take your Keto Pumpkin Bread with Cream Cheese Filling from simple to special-occasion worthy in a heartbeat.

Side Dishes

This bread shines at brunch alongside fresh berries, keto-friendly yogurt, or even a crisp green salad if you’re going the savory-sweet route. For dessert, pair it with a cup of rich, black coffee or spicy chai for a classic fall combo that never goes out of style.

Creative Ways to Present

Try slicing the loaf into thick cubes for a breakfast platter, or serve warm slices with a scoop of keto vanilla ice cream for a dreamy fall dessert. For a party, cut the bread into bite-sized squares and arrange them on a tray with mini-forks—the cream cheese layers peek out for a gorgeous presentation that’ll wow everyone.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or place them in an airtight container; keep your Keto Pumpkin Bread with Cream Cheese Filling in the refrigerator for up to 5 days. The bread stays moist and delicious, and a quick chill actually firms up the cream cheese swirl for neater slices later.

Freezing

This bread is a make-ahead superstar—slice it first or freeze the whole loaf, tightly wrapped, for up to three months. To enjoy, just let it thaw overnight in the fridge or add a quick warm-up in the microwave for that just-baked flavor.

Reheating

If you like your Keto Pumpkin Bread with Cream Cheese Filling slightly warm, a few seconds in the microwave or a brief stint in a low oven will bring back that irresistible bakery-fresh aroma. Just watch closely—the cream cheese gets gooey quickly, which is always a good thing!

FAQs

Can I use a different flour or sweetener?

The blend of almond and coconut flours makes this recipe moist yet light—swapping flours will change the texture. Feel free to try other keto-friendly granulated or powdered erythritol sweeteners, but avoid liquid sweeteners as they can throw off the batter’s consistency.

Is canned pumpkin really keto-friendly?

Yes! As long as you use pure canned pumpkin (not pumpkin pie filling with added sugars), the carb count per slice stays impressively low. It’s an easy way to bring seasonal flavor without the sugar overload.

How do I keep the cream cheese filling from sinking?

The trick is a thick batter, spreading that filling gently atop the bottom layer, and ensuring an even layer on both top and bottom. If the cream cheese is too runny, chill it briefly before assembling your Keto Pumpkin Bread with Cream Cheese Filling.

Can I add nuts or chocolate chips?

Absolutely! Chopped pecans, walnuts, or even a handful of sugar-free chocolate chips stirred into the batter or sprinkled on top add fabulous crunch and contrast. Just stick to keto-friendly add-ins to keep it low-carb.

Is this recipe gluten-free?

Yes, it’s completely gluten-free by design, thanks to the almond and coconut flours—no wheat required. Serve it proudly to friends with different dietary needs (but always check ingredient labels if you’re especially sensitive).

Final Thoughts

If you’re craving the unbeatable comfort of pumpkin bread but want to keep things keto, this Keto Pumpkin Bread with Cream Cheese Filling truly delivers. Simple ingredients, show-stopping swirls, and unforgettable autumn flavor—what’s not to love? Give it a try and share your favorite ways to serve it; you just might have a new go-to fall treat!

Keto Pumpkin Bread with Cream Cheese Filling Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of fall flavors with this Keto Pumpkin Bread featuring a luscious cream cheese filling. A low-carb, gluten-free treat that’s ideal for breakfast or dessert!

Ingredients

Scale

For the bread:

1 1/2 cups almond flour
1/4 cup coconut flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned pumpkin puree
3 large eggs
1/3 cup granulated erythritol or keto sweetener
1/3 cup unsweetened almond milk
1/4 cup melted butter
1 teaspoon vanilla extract

For the cream cheese filling:

6 ounces cream cheese (softened)
1 large egg yolk
2 tablespoons powdered erythritol
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, mix pumpkin puree, eggs, erythritol, almond milk, melted butter, and vanilla.
Blend the batters: Incorporate wet mixture into dry mixture until combined.
Prepare cream cheese filling: Beat cream cheese, egg yolk, erythritol, and vanilla until smooth.
Layer and bake: Pour half of pumpkin batter into pan, top with cream cheese mix, add remaining pumpkin batter. Bake for 50–60 minutes.
Cool and enjoy: Allow to cool before slicing and serving.