Description
Indulge in the deliciousness of this Keto Pumpkin Bread with a luscious Cream Cheese Filling. This low-carb treat is perfect for breakfast or dessert and will satisfy your fall cravings.
Ingredients
Pumpkin Bread:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup canned pumpkin puree
- 3 large eggs
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
Cream Cheese Filling:
- 6 oz cream cheese, softened
- 1 egg yolk
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, sweetener, pumpkin pie spice, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk pumpkin puree, eggs, melted coconut oil, and vanilla until smooth.
- Combine mixtures: Stir the wet mixture into the dry until fully combined.
- Prepare cream cheese filling: In a separate bowl, mix softened cream cheese, egg yolk, powdered erythritol, and vanilla until smooth and creamy.
- Layer and bake: Pour half of the pumpkin batter into the loaf pan, add the cream cheese filling, then top with the remaining pumpkin batter. Bake for 45–55 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- Store leftovers in the fridge for up to 5 days.
- This bread freezes well—wrap tightly and freeze for up to 2 months.
- Ensure cream cheese is softened for a smooth filling.
