If you’re searching for the ultimate autumn-inspired indulgence that fits seamlessly into a low-carb lifestyle, look no further than Keto Pumpkin Bread with Cream Cheese Filling. This delightful loaf marries cozy pumpkin spice flavors and tender, moist crumb with a lush ribbon of creamy tangy filling. Whether you enjoy it for breakfast, a snack, or dessert, this is the kind of recipe that instantly makes your kitchen feel warm, welcoming, and downright irresistible.

Keto Pumpkin Bread with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Keto Pumpkin Bread with Cream Cheese Filling plays an essential role, making every bite rich in flavor and perfectly textured. Here’s what you’ll need, along with a few tips so that every element really shines.

Almond flour: This low-carb staple forms the bread’s soft, moist base while keeping it gluten-free and adding a delicate nuttiness.
Coconut flour: Just a quarter cup makes the loaf extra fluffy, soaking up moisture for the perfect crumb.
Granulated erythritol or monk fruit sweetener: These natural sugar substitutes add subtle sweetness without spiking carbs.
Pumpkin pie spice: A tablespoon of this aromatic blend brings cozy warmth and unmistakable fall flavor to the loaf.
Baking powder: Just a teaspoon gives lofty rise and lightness to the pumpkin bread.
Salt: A pinch balances flavors and enhances the overall taste profile—don’t skip it!
Canned pumpkin puree: Pure pumpkin brings moisture, color, and earthy sweetness—make sure to use 100% pure pumpkin, not pie filling.
Large eggs: Eggs provide structure, richness, and help bind everything together beautifully.
Melted coconut oil: This healthy fat adds a subtle coconut aroma and keeps the bread soft and moist.
Vanilla extract: For that hint of classic bakery warmth in both the bread and the filling.
Cream cheese (softened): Six ounces of creamy goodness create the plush, tangy swirl at the heart of every slice.
Egg yolk: Used in the filling, it adds extra richness and creates the perfect velvety texture.
Powdered erythritol: This dissolves smoothly into the cream cheese for a perfectly sweet, lump-free filling.

How to Make Keto Pumpkin Bread with Cream Cheese Filling

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F and lining a loaf pan with parchment paper. This little step makes it so much easier to lift your finished Keto Pumpkin Bread with Cream Cheese Filling out of the pan and ensures even baking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, pumpkin pie spice, baking powder, and salt. Taking the time to combine these well ensures an even flavor and texture in your final loaf.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the canned pumpkin puree, eggs, melted coconut oil, and vanilla extract until the mixture is completely smooth. This wet base will give your bread its signature softness and flavor.

Step 4: Make the Pumpkin Bread Batter

Stir the wet pumpkin mixture into your bowl of dry ingredients and mix until fully combined with no streaks remaining. At this stage, you should see and smell all those delicious, spicy pumpkin notes coming together!

Step 5: Prepare the Cream Cheese Filling

In a separate small bowl, blend the softened cream cheese, egg yolk, powdered erythritol, and vanilla extract until creamy and smooth. Pro tip: Make sure your cream cheese is at room temperature for the silkiest texture.

Step 6: Layer and Assemble

Spoon half of the pumpkin bread batter into your prepared loaf pan and smooth it out. Gently dollop the cream cheese filling on top and spread into an even layer, making sure it stays in the center. Finish by carefully spreading the rest of the pumpkin batter over the top and smoothing everything with a spatula.

Step 7: Bake and Cool

Bake your Keto Pumpkin Bread with Cream Cheese Filling for 45 to 55 minutes, or until a toothpick inserted into the bread (avoiding the cream cheese layer) comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. It’s worth the wait—cooling helps the filling set and the flavors develop fully.

How to Serve Keto Pumpkin Bread with Cream Cheese Filling

Garnishes

For a gorgeous finishing touch, try dusting your slices with a little extra powdered erythritol or topping them with toasted pumpkin seeds. If you want to add extra festivity, a light drizzle of sugar-free maple-flavored syrup makes every bite sing.

Side Dishes

This beautiful loaf pairs wonderfully with a hot mug of spiced chai, smooth cold brew, or even a dollop of keto whipped cream. Serve alongside savory egg dishes or crispy bacon for a more robust brunch or keep it simple with just the bread and a pat of softened butter.

Creative Ways to Present

Keto Pumpkin Bread with Cream Cheese Filling is stunning on its own, but you can get playful! Layer thin slices with fresh berries or roasted pecans, or use it as a base for a dramatic fall-inspired trifle. Cut the loaf into cubes, toast, and dip into rich chocolate sauce for a fun dessert fondue—your guests will love it.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover slices of Keto Pumpkin Bread with Cream Cheese Filling in an airtight container in the fridge for up to five days. The flavors continue to meld as it sits, so don’t be surprised if it tastes even better on day two!

Freezing

This loaf is a dream for meal prep. Simply wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer bag. It’ll keep beautifully in the freezer for up to two months—just thaw overnight in the fridge when you’re ready for a treat.

Reheating

For that just-baked taste, gently warm a slice in the microwave for 15-20 seconds, or reheat in a low oven until the cream cheese center is just softened. This makes the Keto Pumpkin Bread with Cream Cheese Filling taste fresh and bakery-worthy, even days after baking.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes! Homemade pumpkin puree works perfectly—just make sure it’s well-drained to avoid adding too much moisture to the batter, which can affect the texture of your Keto Pumpkin Bread with Cream Cheese Filling.

Is there a dairy-free option for the cream cheese filling?

Absolutely. Simply substitute your favorite dairy-free cream cheese alternative and use a plant-based milk or butter in place of coconut oil if needed. The texture stays smooth, and the tangy flavor shines through.

Can I make muffins instead of a loaf?

Yes, you can! Divide the pumpkin batter between muffin cups, swirl in the cream cheese filling, and bake for 18-22 minutes. You’ll have adorable, portable mini Keto Pumpkin Bread with Cream Cheese Filling muffins.

Will this bread stay moist if I make it ahead?

Definitely! In fact, the moisture from the pumpkin and cream cheese filling helps the loaf stay tender for several days. Just be sure to store it well-wrapped in the fridge for the best texture.

Why is it important to let the bread cool before slicing?

Letting Keto Pumpkin Bread with Cream Cheese Filling cool allows the cream cheese center to set, so you get clean, gorgeous slices without melting or squishing the filling. It’s worth practicing a little patience!

Final Thoughts

Now that you know how easy and rewarding it is to make Keto Pumpkin Bread with Cream Cheese Filling, I hope you’re inspired to bake up a loaf (or two!) and savor every cozy, creamy bite. Whether shared with loved ones or savored solo, this bread is the perfect way to celebrate fall flavors while staying joyful on your keto journey.