By Jennifer Zhang · · This post may contain affiliate links · 33 Comments
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Make this creamy Keto Pumpkin Bread recipe filled with cream cheese, nutmeg, cinnamon, and a delicious pumpkin flavor. This low-carb pumpkin bread is sure to become a Fall family favorite.
Table of Contents
- Why You'll Love It
- Ingredients You'll Need
- Is Pumpkin Keto?
- Cooking Tips
- How To Make Pumpkin Bread
- Storage Instructions
- More Keto Bread Recipes
- 📖 Recipe
- 💬 Reviews
The ultimate pleasure of the fall season is pumpkin-flavored everything! From soups and desserts to beverages, we love everything that pumpkin has to offer.
Why You'll Love It
- The most delicious and moist pumpkin bread you'll ever have
- Only 10 minutes of prep, and it's in the oven!
- Classic pumpkin pie flavors with a rich and creamy center
- It makes a great gift for fall and the Holidays
And there’s absolutely no reason why you shouldn’t enjoy the fall pumpkin extravaganza if you are on a keto diet, especially when there are so many low-carb pumpkin recipes to choose from.
Today, we are making scrumptious, low-carb, and moist pumpkin bread with almond flour. It has a delicious cream cheese filling and all the flavors of pumpkin pie. It's sure to become a favorite family dessert that you can enjoy time and time again.
If you find yourself wanting more keto pumpkin recipes, try our no-bake pumpkin cheesecake, pumpkin spice chocolate chip cookies, or pumpkin spice latte (just like Starbucks, only low carb!)
Ingredients You'll Need
To make this delicious low-carb pumpkin bread recipe, you'll only need 11 ingredients total.
For the Pumpkin Bread
- Pumpkin puree - homemade or canned pumpkin puree. If using canned puree, make sure you check the nutritional information to check for added sugars.
- Almond flour - blanched almond flour that is of super-fine grind.
- Eggs - room temperature eggs work best so that your batter isn't clumpy.
- Erythritol - granulated variety or any other sugar-free substitute.
- Butter - melted butter at room temperature.
- Baking powder - to create a light and fluffy texture.
- Spices - you'll need a simple blend of cinnamon, nutmeg, and salt.
For the Cream Cheese Filling
- Cream cheese - softened cream cheese at room temperature.
- Egg - another room-temperature egg.
- Vanilla extract - to enhance all the flavors of our bread.
- Erythritol - more granulated Erythritol or sugar-free substitute.
- Almond flour - again, super-fine blanched almond flour.
- Lemon - we'll use the zest of a lemon in the filling.
Is Pumpkin Keto?
But is pumpkin low-carb? Yes! Although pumpkin does contain carbs, it's still easily incorporated into a low-carb diet. Pumpkin is used in a wide variety of keto recipes, but as with most foods, it's important to watch portion sizes.
A 1-cup serving of pumpkin contains 30 calories with 8 grams of carbohydrates and 1 gram of fiber. The total net carbs in the 1 cup serving are just 7 grams, lower than other varieties of squash and other vegetables like potatoes and corn.
Cooking Tips
Softened Cream Cheese: Make sure the cream cheese is softened at room temperature to make it easier to mix. You can also microwave it at 10-second intervals to speed this up.
Adding the Cream Cheese Filling: When adding the cream cheese filling mixture, make sure you keep it in the middle of the batter so that it doesn't seep out the sides.
How To Make Pumpkin Bread
Let's get started! It only takes around 10 minutes to prepare the batter and filling for the almond flour pumpkin bread. Follow the steps below:
- Preheat Oven: First, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line an 8 by 4-inch loaf pan with baking paper.
- Prep the Dry Ingredients: In a large mixing bowl, add the almond flour, baking powder, cinnamon, nutmeg, Erythritol, and salt.
- Add the Wet Ingredients: Begin whisking with an electric mixer and gradually add the eggs, melted butter, and pumpkin puree.
- Prep the Batter: Continue to whisk vigorously for 3 to 4 minutes until all the ingredients are well combined into a batter.
- Prep the Filling: Next, we'll prepare the cream cheese filling. Whisk together the cream cheese, vanilla extract, egg, almond flour, Erythritol, and lemon zest until you reach a soft, creamy texture.
- Pour Into Loaf Pan: It's time to get this delicious sugar-free pumpkin bread in the oven! Pour half the batter into your 8 by 4-inch loaf pan and add a layer of the cream cheese mixture on top, making sure to leave gaps on the sides. Reserve a few tablespoons of the cream cheese filling to add to the top of the loaf.
- Add Final Layer: Pour over the remaining batter and add several dollops on top using the remaining cream cheese filling. You can swirl these with a fork and make some pretty designs if you'd like!
- Bake the Pumpkin Bread: Bake the loaf for around 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius) or until firm at the top.
- Cool and Slice: Remove the loaf from the oven and allow it to rest until it reaches room temperature before slicing and serving.
Storage Instructions
You can store any leftover pumpkin bread in a resealable bag at room temperature, where it will stay good for a couple of days. For any longer than that, keep the bread in an airtight container or bag in the refrigerator, where it will keep for up to 5 days.
You can also freeze the bread, and I recommend slicing it before freezing. Store the slices in freezer-proof bags or containers, and they'll keep for up to two months.
More Keto Bread Recipes
You might be surprised to know that you don't have to give up bread while following a low-carb diet! We have a range of low-carb, keto-friendly breads you can make today.
- Keto Cheddar Biscuits
- Best Keto Bread Rolls
- Easy Keto Zucchini Bread
- Keto Egg Loaf
📖 Recipe
Keto Pumpkin Bread Recipe
Jennifer Zhang
Make this creamy Keto Pumpkin Bread recipe filled with cream cheese, nutmeg, cinnamon, and a delicious pumpkin flavor. This low-carb pumpkin bread is sure to become a Fall family favorite.
4.80 from 35 votes
Print Pin Review
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine American
Servings 10
Calories 291 kcal
Ingredients
For the Pumpkin Bread
- 1 cup Pumpkin Purée homemade or canned
- 2 cups Almond Flour
- 3 Eggs
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- ¼ cup Butter melted
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
For the Cream Filling
- 8 oz Cream Cheese (1 block/1 cup)
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- 1 tablespoon Almond Flour
- 1 Lemon zest
Instructions
Preheat your oven to 350ºF (180ºC) and line an 8×4 inch loaf pan with baking paper.
Start with the Pumpkin Bread
Start with the bread: In a large mixing bowl, mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol, and salt. Gradually add the eggs, melted butter, and pumpkin puree while you are whisking with an electric mixer or with a whisk vigorously for 3-4 minutes until well combined.
Make the Cream Filling
Make the cream filling: Whisk together the cream cheese with the vanilla extract, egg, almond flour, Erythritol, and lemon zest until soft and creamy.
Bake the Creamy Pumpkin Bread
Pour half the batter into your prepared loaf pan. Add a layer of the cream cheese mixture, reserving a few tablespoons.
Top with the remaining batter and add a few dollops of the remaining cream filling on top. Swirl with a fork to make designs (optional).
Bake in the preheated oven for 40 minutes or until firm at the top.
Remove from the oven and allow to reach room temperature before slicing and serving.
Notes
Net Carbs: 6.0g
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 7.5g | Protein: 7.6g | Fat: 18.7g | Saturated Fat: 8.2g | Cholesterol: 110mg | Sodium: 103.1mg | Potassium: 110.1mg | Fiber: 1.5g | Sugar: 2.6g | Vitamin A: 332.9IU | Vitamin C: 1mg | Calcium: 41.4mg | Iron: 0.7mg | Net Carbs: 6g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.
Tried this recipe?Let us know how it was!
More Best Low Carb Keto Breakfast Recipes
- Keto Ham and Cheese Chaffles
- Sauteed Spinach and Mushrooms
- 3-Ingredient Matcha Chia Pudding
- 2-Ingredient Cream Cheese Pancakes
First published on . Post updated on with additional information.
I cooked the bread for 60 min until firm in top and a knife came out clean, but my bread is a pumpkin pie consistency not loaf bread. Has this happened before?
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Hi Amanda! I'm sorry you had an issue with the recipe. I haven't had anyone else have that problem, but it could have to do with your oven. It sounds like it may have cooked too quickly. You could try reducing the temperature and baking for a bit longer.Reply
Wanted to keep this recipe. It looks so good! But, your "Print" option does not work. Please do something about this problem. Thank you.
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Should be fixed now!See AlsoCrème Brûlée CheesecakeReply
Just made this tonight and scanned all the ingredients into carb manager….what this totals to is actually 320 calories a slice for 10 slices and 13g net carb.
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Hi Jen! The nutritional information will vary depending on brands and ingredients. However, the bread should be closer to 6g net carbs per slice. Make sure carb manager isn't counting the Erythritol carbs.
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Is there anything I could substitute the butter for..? Trying to avoid dairy at the moment. Could I switch it for coconut oil or ghee?
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Yes, you can replace the butter at a 1:1 ratio with coconut oil but it will have a slightly different flavor.
Olive oil would probably work better substituted at a 3:4 ratio, so for this recipe, you would use around 1.4oz of olive oil. Olive oils flavor works very well with pumpkin bread so it will be delicious 🙂
Hope that helps!
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I am making it now, but it says pour the batter…mine does not resemble a batter in any way! There is not nearly enough moisture in it to pour it at all. It is at best a crumbly dough. What did I do wrong_
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Hi Jill! If your batter is too dry, add some unsweetened almond milk or coconut milk until it reaches the right consistency.
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Does a whole 8 oz block of cream cheese equal 1 cup?
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Hi Lina! Yes, 1 cup of cream cheese is one whole 8 oz block. Enjoy!
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Can I use regular sugar in this recipe?
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Hi Pam! If you're following a keto or low-carb diet you can't use regular sugar. However, if you're not it will work just fine 🙂
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Jennifer, I appreciate your recipes so much! You have saved my diet by making it easy to live on low carbs! I love to cook, and I try many of your recipes weekly. Most are big hits with my husband who is not on KETO but is type 2 diabetic. Thank you! Thank you! For making low carb interesting and delicious! I’m making this one this morning!
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Hi Dixie!
I'm so glad you and your husband love the recipes!
Wishing you the best of luck with your diet and thank you so much for the kind words, I really appreciate them 🙂
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Hello, can this bread be frozen? I’d like to make it for a dinner coming up this weekend. Thank you!
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Hi Tara!
Yes, you can freeze this pumpkin bread. I recommend slicing it before freezing and it will keep for up to 2 months.
Enjoy!
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Can you sub coconut flour for the almond flour?
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Hi Jackie! Yes, you can use 1/2 cup of coconut flour instead of 2 cups of almond flour.
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Great!
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I noticed in the pictures that you used butternut squash not pumpkin. Are the two interchangeable in this recipe?
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Hi Catherine! Yes, you can use either 🙂
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Hi, Lena. I am just starting the Keto diet, and I love your recipes! I am not a great baker, so I have a question or two. Eggs are used in the pumpkin batter, and in the filling, and the recipe just shows all the eggs together. So how many are used in each? Also the same with the erethritol. How much in each batter?
This recipe looks so good, I don’t want to mess it up.
Thanks so much for sharing your recipes. Sheryl.
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Hi Sheryl! The recipe card contains the ingredients for each part of the recipe. The batter uses 3 eggs and 1/3 cup of Erythritol. The cream cheese filling uses 1 egg and 1/3 cup of Erythritol. I hope that helps!
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What can I substitute for Erythritol?
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Any sugar-free sweetener should work. Monk fruit, allulose, etc.Reply
Delicious! Even my teen sons wanted a slice for themselves.
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These are excellent! I think I swirled the cream cheese in too much so I sort of lost the marbled look but that was my fault. My cream cheese mix was still a little stiff so I added a tablespoon of the pumpkin purée and a little vanilla…and some more cinnamon and nutmeg just for good measure. ? I also sprinkled a little Truvia brown sugar on the top for texture. So yum!
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Excellent, surprenant! Mais doubler le temps de cuisson et les épices!
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I love all of these recipes
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Made this in muffin tins. I put some batter then the topping then more batter and a bit of topping then swirled. In the oven for 23 minutes and made 11 muffins. They are so good. Thank you for the recipe.
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Sound's delicious Cee! I'm glad you enjoyed them 🙂
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