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Keto Pumpkin Bread with Cream Cheese Filling Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Description

This Keto Pumpkin Bread with Cream Cheese Filling is a moist and flavorful low-carb treat perfect for fall or any time you crave a guilt-free dessert. Made with almond and coconut flours and sweetened with erythritol, this bread delivers the rich flavors of pumpkin and warm spices balanced by a creamy, sweetened cream cheese center. Easy to prepare and baked to perfection, it’s an excellent option for those following a ketogenic diet or looking for a gluten-free, low-carb dessert.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol or keto-friendly sweetener (for the batter)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup pumpkin puree
  • 4 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract (for the batter)

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup erythritol or keto-friendly sweetener (for the filling)
  • 1 teaspoon vanilla extract (for the filling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking and ease removal.
  2. Prepare Cream Cheese Filling: In a medium bowl, mix together the softened cream cheese, 1/4 cup erythritol, and 1 teaspoon vanilla extract until smooth and creamy. Set aside for layering later.
  3. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, nutmeg, ginger, and salt to evenly distribute the leavening agents and spices.
  4. Combine Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and 1 teaspoon vanilla extract. Mix well until all wet ingredients are fully incorporated.
  5. Form Batter: Gradually add the wet ingredients to the dry ingredients and stir until a thick and consistent batter forms, scraping down the sides to mix thoroughly.
  6. Layer Batter and Filling: Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly to form the base layer.
  7. Add Cream Cheese Layer: Spread the cream cheese filling evenly over the pumpkin batter layer, ensuring full coverage but staying within the edges.
  8. Top Batter Layer: Carefully spoon the remaining pumpkin batter over the cream cheese layer, gently spreading it to cover the filling completely.
  9. Bake Bread: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
  10. Cool and Serve: Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your keto-friendly pumpkin bread.

Notes

  • Make sure the cream cheese is softened for easier mixing and a smoother filling.
  • Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
  • You can substitute erythritol with another keto-friendly sweetener like monk fruit, adjusting to taste.
  • Allow the bread to cool fully before slicing to ensure clean slices that hold together well.
  • Store leftover bread in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

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Find it online: https://cozyfamilydinners.com/keto-pumpkin-bread-with-cream-cheese-filling-recipe/