Name: Keto Pumpkin Bread with Cream Cheese Filling
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Keto Pumpkin Bread with Cream Cheese Filling

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×Jump to RecipeA keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.Article IndexThis pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch.This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous.This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. It’s also sweet, like the one I used to make with sugar.If you’ve been on a keto low-carb diet for a while, you may want to cut back on the sweeteners. I’ve found that I don’t care for overly sweet foods like I used to.Although a filled sweet bread may seem more difficult, it’s super easy to make. And it only takes a few minutes more to whip up the filling mixture.It has the iconic pumpkin spice flavor that everyone loves in the fall. It's one of my favorite pumpkin bread recipes because of the cream cheese layer in the middle.There are two parts to this pumpkin cream cheese bread - the bread and the cream cheese filling. Here is what I used to make this recipe.When you are on a keto diet, you should always use full-fat cream cheese. You'll want to soften it before you try to mix it.Use powdered erythritol for both the pumpkin bread and the cream cheese filling. Add some stevia extract powder to the cream cheese mixture.Check out this post about keto sweeteners for information about the best ones to use.I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter.Eggs are fantastic emulsifiers, so use them in both layers.Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread.Remember to use real pumpkin puree in the pumpkin batter. Do not use pumpkin pie filling. Real pumpkin is a great low carb vegetable!You'll also use a bunch of common baking ingredients. I used the following items from my pantry:You'll need some kind of fat for the bread layer. I used coconut oil, but you could use ghee.Please note:&nbsp;Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.Here's some more information about making pumpkin cream cheese bread. It's so much easier than you might think.Start out by mixing together the cream cheese, sweeteners, coconut flour, egg, and orange extract.For those who don’t like the orange flavoring, lemon extract is a great alternative.The batter is just a mix of almond flour, spices, pumpkin puree, oil, eggs, and sweetener. Add the almond flour mixture to the wet ingredients.If you have a nut allergy, simply use my coconut flour pumpkin bread batter with the cream cheese filling. However, you may need to cut back on the batter a bit.To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. But you want to make sure you don’t put it too close to the edges.You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter.The recipe does make two loaves, so it’s great for enjoying one now and freezing the other for later.This pumpkin cream cheese bread is so good for you that you can eat it for breakfast, along with a cup of bulletproof coffee.It’s a nice way to get my fill while others have high-carb donuts or pastries. You could also serve it with your own low-carb donuts. It's a fun and delicious swap!You’d never know this cream cheese pumpkin bread is gluten-free and made without sugar. It’s one of those recipes that could easily be served to people without them suspecting it is sugar-free or low-carb.For something savory, just add some bacon and an egg casserole to the table, and you have a delicious fall brunch.You can change up this pumpkin cream cheese bread recipe in many different ways. If you make any adjustments to this homemade pumpkin bread, please let me know in the comments.Below are some questions people often ask about making this keto pumpkin cream cheese bread. If you don't see your question in this list, please leave it in the comments.How do you store leftover pumpkin cream cheese bread? Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week. Can you freeze pumpkin cream cheese bread? Yes, you can freeze this bread. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months. What are other ways to use the cream cheese mixture? This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles. Is pumpkin pie filling keto? No, pumpkin pie filling is not keto. I have a pumpkin pie recipe you can follow if you want a keto version. It is not keto or low carb because canned pumpkin pie filling has sugar added to it.For more&nbsp;keto sweet bread ideas, check out my&nbsp;low-carb bread&nbsp;collection. Or take a look at some of my favorites:Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!from votesPrintPinReview RecipeSave Recipe View CollectionsUS Customary - MetricLow Carb Sweeteners | Keto Sweetener Conversion ChartValues Array([serving_size] =&gt; 1[calories] =&gt; 272[carbohydrates] =&gt; 6[protein] =&gt; 7[fat] =&gt; 25[saturated_fat] =&gt; 12[cholesterol] =&gt; 102[sodium] =&gt; 191[potassium] =&gt; 149[fiber] =&gt; 2[sugar] =&gt; 1[vitamin_a] =&gt; 3550[vitamin_c] =&gt; 0.8[calcium] =&gt; 90[iron] =&gt; 1.4[serving_unit] =&gt; slice)Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.First published September 18, 2019. Last updated September 1, 2022, with new images and additional recipe information.« Air Fryer Turnips (Keto and Low Carb!)Keto Mimosa »« Previous12what brand of powdered stevia are you using for this recipe? many brands I am looking at don't seem to be pure stevia but a mix of multiple sweeteners. i dont want a cooling aftertaste so appreciate your recommendation!ReplyLoved the taste, lined pans with parchment paper so they were easier to get out. My only problem is the loafs tend to collapse even after cooling in the pans 10 minutes. Any suggestions?ReplyHi! I love your recipes! How should this be stored...fridge in air tight container?Replyhow do you know when its done ?ReplyHow do I make this into muffins?ReplyI am no baker, but this recipe is the best. The only thing I changed was to use slightly less sweetener, just a preference and made less of cream cheese filling. Doubled the recipe to make 2 good-sized loafs. It’s a little messy to make since several bowls are needed because of filling. But absolutely worth the mess!ReplyI just made this yummy recipe and it's so good. Thank you for sharing ♥️ReplyThis is my third batch this November of this pumpkin bread for my family...we absolutely love it!ReplyCan you sun in Erythritol monk fruit blend for the stevia ? Is it a 1:1 sub. Or can you sub in the powdered Erythritol 1:1?ReplyI am not a cook or a baker but I made this and was very surprised at how good it was. Easy to make and visually appealing too. Makes a good snack when craving sweets. This was the first keto friendly dessert I have made and I will make it again. I might try them as small muffins next time.ReplyWhat size loaf pans did you use?I want to use small loaf pans about 3” x 6”. Trying to estimate how many pans I may need. This sounds so good!Thanks!ReplyI made this recipe for Thanksgiving (Canada), and it turned out great but it didn't really seem like enough for two loaves, so I just made one loaf and used about how the filling. Also added some chopped walnuts for a bit of crunch. Had to cook a bit longer (about 10-15min, until top was well done). Everyone loved it. Thank you for a great holiday treat!ReplyIf I am making only one the loaf. Do I just use half of every ingredient? Can't wait to make this tomorrow!ReplyIf I dont have loaf pans, can I use an 8 by 8 pan...? Or would it affect the recipe. .ReplySuper delicious! I divided between three medium loaf pans, baked 40 minutes. Wow, I love the flavor and the texture wars perfect. Thanks for sharing your talent!ReplyI've made this recipe into muffins &amp; they turned beautifully moist and delicious. The whole family enjoyed it.Thanks for your incredible taste ❤ReplyThis is amazing! I love how the orange blends with the pumpkin spices. I'm not much of a baker but I love to try low carb recipes. I can't wait to share with co workers who think low carb cooking means its bland &amp; unappetizing because this is sure to change their minds. Can't wait to try more of your recipes.ReplyHi! Can Truvia Sweetener be used as sub for Stevia Extract Powder? And if so as what measurement ?ReplyI tried this, and Loved it. I'm making this next weekend for a bunch of ladies at our Womans Conference. Will be making about 6 loaves. I'm sure it will be a hit. Thank you.Reply« Previous12We focus on creating low-carb, keto-friendly meals that are easy to make at home during the holidays. Here are some of our favorite fall recipes that are trending:Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth, while watching those macros.

×Jump to RecipeA keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.Article IndexThis pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch.This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous.This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. It’s also...

Keto Pumpkin Bread with Cream Cheese Filling

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