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
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.
Notes
- Store in the refrigerator for up to 5 days.
- This bread freezes well and tastes great chilled or lightly warmed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
