Meet your new autumn obsession: Keto Pumpkin Bread with Cream Cheese Filling. This moist, warmly spiced loaf is rich in pumpkin flavor, filled with tangy, sweet cream cheese, and best of all, totally keto-friendly. Whether you savor it for breakfast, snack, or dessert, each slice delivers cozy fall vibes without the sugar rush. It’s the kind of recipe you’ll want to bake on repeat once you taste how easy and satisfying carb-conscious baking can be!

Keto Pumpkin Bread with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, using keto staples and pantry basics to deliver a bakery-worthy loaf every time. Each ingredient plays a unique role in creating the signature taste, soft crumb, and decadent filling that make Keto Pumpkin Bread with Cream Cheese Filling unforgettable.

Almond flour: Gives a tender crumb and keeps the loaf low in carbs.
Coconut flour: Adds body and gentle sweetness while enhancing the bread’s texture.
Pumpkin pie spice: Infuses every bite with warming, aromatic flavors.
Baking powder & baking soda: These help the bread rise and achieve that perfect loaf shape.
Salt: Balances and sharpens the flavor profile throughout.
Canned pumpkin purée: Essential for deep color, bold pumpkin flavor, and extra moisture.
Large eggs: The binding power that gives the bread stability and a little lift.
Granulated erythritol or keto sweetener: Keeps things sweet without the sugar spike.
Melted coconut oil or butter: Adds fat for rich flavor and a soft, moist crumb.
Vanilla extract: Enhances both the batter and the filling with aromatic sweetness.
Cream cheese (softened): The heart of the filling—think creamy, tangy center in every slice.
Powdered erythritol: Blends smoothly into the filling for gentle sweetness.
Egg yolk: Provides structure and ensures the cream cheese layer stays decadent but sliceable.

How to Make Keto Pumpkin Bread with Cream Cheese Filling

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and lining a 9×5-inch loaf pan with parchment paper. This tiny bit of prep work ensures your bread lifts out effortlessly once baked, so you never lose a single slice to sticking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. Blending these first keeps everything evenly distributed, giving the Keto Pumpkin Bread with Cream Cheese Filling its perfectly spiced, tender crumb.

Step 3: Mix the Wet Ingredients

Grab a large mixing bowl and combine the pumpkin purée, eggs, granulated erythritol, melted coconut oil or butter, and vanilla extract. Whisk until your mixture is silky smooth—it should look creamy and luscious, with no lumps in sight.

Step 4: Combine Dry and Wet Ingredients

Gradually stir the dry ingredients into your wet mixture. A gentle touch is best—mix just until everything is incorporated and you have a thick, golden-orange batter that smells like autumn dreams.

Step 5: Make the Cream Cheese Filling

While the mixer (or your arm) is still handy, beat softened cream cheese with powdered erythritol, egg yolk, and vanilla extract until creamy. The key for flawless cream cheese filling is starting with room-temperature cream cheese, so you don’t get any lumps in your gorgeous ribbon of filling.

Step 6: Layer and Assemble

Pour half of your pumpkin batter into the prepared loaf pan. Next, gently spread your cream cheese filling over the batter, creating an even layer all the way to the edges. Top with the rest of the pumpkin batter and use a spatula to smooth the surface. You’re building layers of flavor in every bite!

Step 7: Bake to Perfection

Bake the loaf for 50 to 60 minutes, or until a toothpick inserted near the center comes out mostly clean (some cream cheese might cling, and that’s okay). Let your Keto Pumpkin Bread with Cream Cheese Filling cool completely in the pan—this step is crucial for slicing clean pieces without the filling oozing out.

How to Serve Keto Pumpkin Bread with Cream Cheese Filling

Garnishes

A simple dusting of extra pumpkin pie spice or a few chopped pecans on top can make your loaf as beautiful as it is delicious. You could even go the extra mile and add a swirl of keto whipped cream for a show-stopping presentation.

Side Dishes

Pair a slice of this bread with a hot cup of coffee or chai tea for the ultimate cozy treat. If you’re serving it for brunch, fresh berries or a small bowl of Greek yogurt (unsweetened, of course) make wonderful accompaniments that let the flavors in the Keto Pumpkin Bread with Cream Cheese Filling shine.

Creative Ways to Present

Cut your loaf into thick slices and arrange them on a rustic wooden board for an easy yet eye-catching breakfast spread. Or try toasting slices and topping with butter or a drizzle of sugar-free maple syrup for a decadent morning upgrade. These small touches turn everyday snacking into a special occasion.

Make Ahead and Storage

Storing Leftovers

Store your Keto Pumpkin Bread with Cream Cheese Filling in an airtight container in the refrigerator for up to 5 days. The flavors meld even more as it sits, so day two often tastes even better than day one!

Freezing

If you want to savor this treat later, freeze individual slices wrapped tightly in plastic wrap, then pop them into a freezer bag. They’ll keep for up to three months, making it easy to grab a slice anytime you need a quick, keto-friendly snack or dessert.

Reheating

To enjoy your bread warm, gently microwave a slice for 15-20 seconds or reheat it in a toaster oven. This brings back the just-baked aroma and melts the cream cheese filling ever so slightly—a little indulgence you’ll look forward to.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Homemade pumpkin purée works beautifully in Keto Pumpkin Bread with Cream Cheese Filling. Just be sure to drain any excess liquid so your loaf stays moist, not soggy.

Is there a substitute for almond flour if I have a nut allergy?

If you need to skip almond flour, try sunflower seed flour as a 1:1 replacement. It offers a similar texture and keeps your bread nut-free while still delicious.

Why did my cream cheese filling sink?

If your filling sinks, it might be because the batter underneath was too thin. Make sure your batter is thick, and always layer the filling between two even pumpkin layers to help it stay perfectly in the center.

Can I make this dairy-free?

For a dairy-free version of Keto Pumpkin Bread with Cream Cheese Filling, use plant-based butter and swap in a dairy-free cream cheese alternative. Just double-check the product labels to make sure they’re truly low carb and keto-friendly.

What’s the best way to keep the bread from sticking to the pan?

Lining your loaf pan with parchment paper is key. Leave a little overhang on the sides so you can lift the bread out easily once it’s cooled—no more broken or stuck slices!

Final Thoughts

Keto Pumpkin Bread with Cream Cheese Filling is a must-make for anyone craving fall flavors on a low-carb journey. It’s cozy, stunning, and shockingly easy to pull off—perfect for making memories around the kitchen table. Give it a try, and get ready to fall in love with every tender, creamy bite!

Keto Pumpkin Bread with Cream Cheese Filling Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in this delicious Keto Pumpkin Bread with a creamy, decadent cream cheese filling. Perfect for fall, this low-carb treat is bursting with pumpkin spice flavors and offers a delightful twist with its luscious cream cheese center.

Ingredients

Scale

For the bread:

1½ cups almond flour
¼ cup coconut flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup canned pumpkin purée
3 large eggs
½ cup granulated erythritol or keto sweetener
⅓ cup melted coconut oil or butter
1 teaspoon vanilla extract

For the filling:

8 oz cream cheese, softened
¼ cup powdered erythritol
1 egg yolk
½ teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
Combine wet ingredients: In a large bowl, whisk together pumpkin purée, eggs, erythritol, melted coconut oil, and vanilla until smooth.
Blend the batters: Gradually stir the dry ingredients into the wet ingredients until well combined.
Prepare the filling: In a separate bowl, beat softened cream cheese with powdered erythritol, egg yolk, and vanilla until creamy.
Layer the batter: Pour half of the pumpkin batter into the loaf pan, spread the cream cheese filling evenly on top, then cover with the remaining batter. Smooth the top.
Bake: Bake for 50–60 minutes until a toothpick inserted in the center comes out mostly clean.
Cool and serve: Cool the bread completely before slicing to allow the filling to set.

Notes

Store in the refrigerator for up to 5 days or freeze slices individually.
For extra flavor, consider adding chopped pecans or sugar-free chocolate chips to the batter.
Ensure cream cheese is softened to avoid lumps in the filling.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American