Keto Creamy Low-Carb Pumpkin Cream Cheese Bread Recipe

Keto Creamy Low-Carb Pumpkin Cream Cheese Bread: A Delicious Fall Treat

Hey there, fellow foodies! If you’re craving a warm, cozy, and delicious fall treat that’s completely keto-friendly, look no further than Keto Creamy Low-Carb Pumpkin Cream Cheese Bread. This bread is the perfect combination of flavors—spiced pumpkin and creamy cheese come together to create a deliciously moist loaf that will satisfy your sweet tooth while keeping you on track with your keto diet.

Not only is this recipe low in carbs, but it’s also incredibly easy to make! Whether you're looking for a snack, dessert, or a special addition to your breakfast, this pumpkin bread will quickly become your new favorite keto-friendly indulgence. So, let's get baking and make this simple yet mouthwatering bread together!

Why You’ll Love This Keto Creamy Low-Carb Pumpkin Bread

• Perfect for Fall: Pumpkin is a quintessential fall flavor, and it pairs beautifully with the rich, creamy texture of the cream cheese filling. It's the perfect cozy treat for chilly days!
• Low-Carb & Keto-Friendly: Made with almond flour and no sugar, this bread is low in carbs and suitable for anyone on the keto diet.
• Moist and Flavorful: The bread is incredibly moist thanks to the pumpkin puree and the cream cheese filling. It has the right amount of sweetness without being overpowering.
• Easy to Make: This bread comes together easily with simple ingredients and is baked in under an hour. No complicated steps here!

Ready to get started? Let’s jump right into this tasty recipe!

Ingredients

For the Pumpkin Bread:

• 2 cups almond flour
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup melted butter (or coconut oil)
• 4 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1/4 cup granular erythritol (or your preferred keto sweetener)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 2 tbsp unsweetened almond milk
• 2 tbsp granular erythritol
• 1/2 tsp vanilla extract

Serving Size: 1 slice (based on 12 servings)

Instructions: How to Make Keto Creamy Low-Carb Pumpkin Bread

Now that you’ve got everything ready, let’s dive into the baking process! This recipe is super simple and doesn’t require any fancy techniques. Just follow the steps, and you'll have a beautifully moist loaf in no time.

Step 1: Get your pan ready and preheat the oven

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal after baking. A standard 9x5-inch loaf pan works perfectly for this recipe.

Step 2: Prepare the Pumpkin Bread Batter

In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. These dry ingredients will give your pumpkin bread its warm, spiced flavor.

Next, in a separate bowl, combine the eggs, pumpkin puree, melted butter, almond milk, granular erythritol, and vanilla extract. Mix them together until smooth and well-combined.

Now, pour the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick but spreadable.

Step 3: Make the Cream Cheese Filling

In a small bowl, combine the cream cheese, almond milk, erythritol, and vanilla extract. Use a hand mixer or whisk to beat everything together until it’s smooth and creamy. The filling should have a consistency similar to thick frosting.

Step 4: Layer the Bread Batter and Cream Cheese Filling

Fill the loaf pan with half of the pumpkin bread batter. Use a spatula to spread it evenly across the bottom. Then, gently spread the cream cheese filling on top of the batter, creating a creamy layer.

After that, add the remaining pumpkin bread batter over the cream cheese layer. Smooth the top to ensure even coverage.

Step 5: Swirl for a Marbled Effect

If you want that beautiful marbled effect, use a knife or toothpick to gently swirl the cream cheese filling into the pumpkin batter. Don’t overmix—just a few swirls will create the perfect marbled look.

Step 6: Bake the Bread

Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The bread should feel firm to the touch and have a golden brown top.

Step 7: Cool and Slice

Once your keto pumpkin bread is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer the loaf to a wire rack to cool completely before slicing. This ensures the bread holds its shape and doesn’t fall apart.

Step 8: Serve and Enjoy!

Once cooled, slice the bread into 12 slices. Each slice is soft, moist, and full of delicious pumpkin flavor with a creamy filling. Serve with a cup of coffee or tea, and enjoy!

Macro Breakdown & Nutritional Information

Here’s the nutritional information per slice (based on 12 slices):

• Calories: 220
• Fat: 18g
• Protein: 6g
• Carbs: 5g (Net Carbs: 3g)
• Fiber: 2g
• Sugar: 1g

This low-carb, keto-friendly pumpkin bread is packed with healthy fats and protein, making it the perfect snack or dessert without the carb overload. It’s perfect for anyone watching their macros but still craving a comforting fall treat.

Tips and Variations

Here are some ways to customize this Keto Creamy Low-Carb Pumpkin Bread:

1. Add Nuts for Texture

If you love a bit of crunch in your bread, add chopped walnuts or pecans to the batter. About 1/4 cup of chopped nuts would work perfectly. Just fold them in gently before baking.

2. Use Stevia or Monk Fruit Sweetener

If you don’t have erythritol or prefer another sweetener, you can swap it out for stevia or monk fruit sweetener. Be sure to adjust the quantity to taste since different sweeteners vary in sweetness.

3. Add a Topping

Top your pumpkin bread with a sprinkling of cinnamon sugar (use a keto-approved sweetener, of course) for a little extra sweetness and crunch.

4. Make Muffins Instead

If you prefer muffins to bread, simply pour the batter into a muffin tin, filling each cup about 2/3 of the way full. Bake for about 20-25 minutes instead of the full loaf time.

Keto Notes

• Low-Carb: With only 3g of net carbs per serving, this pumpkin bread fits perfectly into your keto meal plan.
• Healthy Fats: The almond flour and butter in this recipe provide healthy fats, making it a satisfying and filling treat.
• High in Protein: Thanks to the eggs and cream cheese, this bread is also a good source of protein.

Nutritional Benefits of Keto Pumpkin Bread

• Rich in Fiber: Thanks to the almond flour, this bread is higher in fiber compared to traditional pumpkin bread, which is great for digestion.
• Good for Keto: Low in carbs and sugar, this bread is perfect for anyone following a ketogenic diet.
• Pumpkin Power: Pumpkin puree is loaded with vitamin A and antioxidants, making it a healthy addition to your keto-friendly diet.

Common FAQs

1. Can I use regular flour instead of almond flour?
You can use ordinary flour for a non-keto variation. However, for the keto diet, almond flour is essential because it’s low in carbs and high in healthy fats.

2. Can I freeze the bread?
Yes, this bread freezes beautifully. Simply wrap the cooled loaf in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.

3. How can I make this bread sweeter?
If you like your pumpkin bread a little sweeter, you can add more sweetener to taste. Try adding an extra tablespoon of erythritol or a few drops of stevia.

4. Can I make this bread without the cream cheese filling?
Yes! If you prefer a simpler pumpkin bread, you can skip the cream cheese filling. Just pour the batter into the loaf pan and bake as directed.

Final Thoughts

This Keto Creamy Low-Carb Pumpkin Cream Cheese Bread is the perfect fall treat that won’t derail your keto lifestyle. It’s flavorful, low-carb, and so easy to make. Whether you’re enjoying it for breakfast, as a snack, or as a dessert, this bread will definitely hit the spot!

I hope you enjoy making (and eating) this pumpkin bread as much as I do. Happy baking, and stay keto!