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Deliciously Creamy Keto Pumpkin Bread Recipe with Cream Cheese Filling

 


Table Of Contents

Why You'll Fall in Love with This Recipe Ingredients You'll Need Is Pumpkin Compatible with Keto? Cooking Tips for Success How to Prepare the Pumpkin Bread Storage Suggestions More Keto Bread Recipes Keto Pumpkin Bread Recipe 💬 Reviews

Experience the ultimate delight of the fall season with this creamy Keto Pumpkin Bread recipe. Filled with cream cheese, nutmeg, cinnamon, and a delightful pumpkin flavor, this low-carb pumpkin bread is destined to become a favorite among your family during the Fall.



Keto Pumpkin Bread with Irresistible Cream Cheese Filling

Why You'll Fall in Love with This Recipe Indulge in the most delectable and moist pumpkin bread you've ever tasted Ready in just 10 minutes of preparation time before it goes into the oven Classic pumpkin pie flavors with a rich and creamy center Makes a fantastic gift for the autumn season and the holidays

Ingredients You'll Need: To create this delicious low-carb pumpkin bread recipe, you'll only need 11 ingredients in total.

Ingredients for making keto pumpkin bread including pumpkin, butter, eggs, Erythritol, cream cheese, almond flour, and spices.

For The Pumpkin Bread:

Pumpkin puree - homemade or canned pumpkin puree (check the nutritional information if using canned to ensure no added sugars). Almond flour - super-fine blanched almond flour works best. Eggs - use room temperature eggs for a smooth batter. Erythritol - granulated variety or any other sugar-free substitute. Butter - melted and at room temperature. Baking powder - for a light and fluffy texture. Spices - a simple blend of cinnamon, nutmeg, and salt.

Ingredients for making keto pumpkin bread including pumpkin, butter, eggs, Erythritol, cream cheese, almond flour, and spices

For The Cream Cheese Filling:

Cream cheese - softened at room temperature for easy mixing. Egg - another room-temperature egg. Vanilla extract - enhances all the flavors in the bread. Erythritol - more granulated Erythritol or a sugar-free substitute. Almond flour - super-fine blanched almond flour once again. Lemon - use the zest of a lemon in the filling.

Is Pumpkin Compatible with Keto?

Yes, pumpkin is low in carbs and can be incorporated into a keto diet. While it does contain some carbs, it's important to monitor portion sizes, as with any food. A 1-cup serving of pumpkin has 30 calories, 8 grams of carbohydrates, and 1 gram of fiber. The net carbs in a 1-cup serving amount to just 7 grams, which is lower than other squash varieties, potatoes, and corn.

Cooking Tips for Success:

Ensure the cream cheese is softened at room temperature to make it easier to mix. You can also speed up the process by microwaving it in 10-second intervals. When adding the cream cheese filling mixture, make sure to keep it in the middle of the batter to prevent it from seeping out the sides.

How to Prepare the Pumpkin Bread:

Let's get started! Preparing the batter and filling for this almond flour pumpkin bread takes only around 10 minutes. Follow the steps below:

Preheat the Oven:

Begin by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining an 8 by 4-inch loaf pan with baking paper.

Prepare the Dry Ingredients:

In a large mixing bowl, combine the almond flour, baking powder, cinnamon, nutmeg, Erythritol, and salt.

Add the Wet Ingredients: Using an electric mixer, whisk the eggs, melted butter, and pumpkin puree into the bowl of dry ingredients.

Mix the Batter Continue whisking vigorously for 3 to 4 minutes until all the ingredients are well combined and form a smooth batter.

Prepare the Cream Cheese Filling In a separate mixing bowl, whisk together the softened cream cheese, vanilla extract, egg, almond flour, Erythritol, and lemon zest until you achieve a soft and creamy texture.

Pour the Batter into the Loaf Pan Pour half of the pumpkin bread batter into the prepared 8 by 4-inch loaf pan. Then, add a layer of the cream cheese filling on top, ensuring you leave gaps on the sides. Reserve a few tablespoons of the cream cheese filling to add to the top of the loaf.

Pour the Remaining Batter and Add the Cream Cheese Filling Pour the remaining batter over the cream cheese filling and dollop several spoonfuls of the reserved cream cheese filling on top. You can create swirls and decorative patterns with a fork if desired.


Bake the Bread:

Place the loaf pan in the preheated oven and bake for approximately 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius) or until the top of the bread is firm.

Allow it to Cool

Remove the loaf from the oven and let it cool to room temperature before slicing and serving.

Storage Suggestions

Store any leftover pumpkin bread in a resealable bag at room temperature for up to a couple of days. For longer storage, place the bread in an airtight container or bag in the refrigerator, where it will stay fresh for up to 5 days.

If you want to freeze the bread, it's best to slice it before freezing. Place the slices in freezer-proof bags or containers, and they will keep well for up to two months.

Enjoy the delightful flavors of this creamy Keto Pumpkin Bread with Cream Cheese Filling, and savor the taste of fall in every bite.

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