If you’re looking for a low-carb treat with a cozy fall twist, Keto Pumpkin Bread with Cream Cheese Filling is exactly what you need. Each slice is incredibly moist and tender, bursting with warm pumpkin spice flavors, and hiding a luscious ribbon of creamy, sweet filling right in the center. Whether you’re keto or simply trying to cut back on sugar, this quick bread delivers big on flavor, comfort, and those classic autumn aromas—without the carb crash. Trust me, this is the loaf you’ll want to bake on repeat all season long.

Keto Pumpkin Bread with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

The lineup for Keto Pumpkin Bread with Cream Cheese Filling is simple yet essential—each ingredient is carefully chosen for its role in building flavor, structure, and that irresistible creamy swirl. Let’s break down why each one matters!

Almond flour: Provides a hearty, tender crumb that’s perfect for low-carb baking and lets the pumpkin shine through.
Coconut flour: Balances the almond flour with added structure and absorbs extra moisture, keeping the loaf from getting too dense.
Pumpkin pie spice: That classic blend of cinnamon, nutmeg, and clove brings those unmistakable fall flavors into every bite.
Baking powder: Gives the bread its lovely lift, making for a light, fluffy slice.
Salt: Just a pinch makes all the other flavors pop and keeps things perfectly balanced.
Pumpkin purée: Delivers that rich pumpkin flavor and gorgeous golden hue—be sure to use pure pumpkin, not pie filling.
Erythritol or keto sweetener: Sweetens the bread and filling without any sugar spikes; powdered sweetener melts beautifully into the cream cheese layer.
Eggs: The key to a well-structured, moist bread—plus, they help everything bind together.
Unsweetened almond milk: Adds moisture while keeping the recipe totally dairy-free if you wish; you can swap in other non-dairy milks, too.
Melted butter or coconut oil: Fat equals flavor; choose butter for richness or coconut oil for a subtle tropical note.
Vanilla extract: Rounds everything out with warm, bakery-style aroma and complexity.
Cream cheese: That creamy filling is basically a cheesecake layer right in the middle of your loaf—decadent, tangy, and dreamy.
Egg yolk: Gives the cream cheese filling extra silkiness and richness.

How to Make Keto Pumpkin Bread with Cream Cheese Filling

Step 1: Prepare Your Loaf Pan and Oven

Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting a little hang over the sides for easy lifting later. This small touch makes removing your Keto Pumpkin Bread with Cream Cheese Filling a total breeze (no crumbling disasters here!), and helps you create those clean bakery-worthy slices.

Step 2: Mix the Dry Ingredients

Grab a medium mixing bowl and whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. Mixing them upfront ensures even distribution, so every slice has just the right burst of autumn spices and no pockets of flour or baking powder.

Step 3: Blend the Wet Ingredients

In a larger bowl, whisk your pumpkin purée with the erythritol (or your favorite keto sweetener), eggs, almond milk, melted butter (or coconut oil), and vanilla extract until beautifully smooth. This is when your kitchen starts to smell like a cozy fall candle in the very best way! The mixture should look creamy and vibrant.

Step 4: Combine the Batter

Slowly add your dry ingredient blend into the wet ingredients. Stir gently but thoroughly—just until combined—so you don’t overwork the batter. This step is key for achieving that ideal tender crumb in your Keto Pumpkin Bread with Cream Cheese Filling.

Step 5: Create the Cream Cheese Filling

In a small bowl, use a hand mixer or sturdy whisk to beat together the softened cream cheese, powdered erythritol, egg yolk, and vanilla extract. Aim for a smooth, creamy consistency—lump-free is the goal, and a quick taste test won’t hurt!

Step 6: Layer the Batter and Filling

Pour half the pumpkin batter into your prepared pan and smooth it out with a spatula. Gently spoon the cream cheese filling on top, spreading it evenly for a stripe of tangy sweetness in every bite. Finish by dolloping the remaining pumpkin batter over the filling, smoothing the top for an even finish.

Step 7: Bake to Perfection

Slide the pan into your preheated oven and bake for 50 to 60 minutes. A toothpick or cake tester should come out clean from the center when it’s done. Let the loaf cool in the pan for about 10 minutes—this helps set the filling—then use the parchment overhang to lift it onto a wire rack and cool completely. Patience pays off here!

How to Serve Keto Pumpkin Bread with Cream Cheese Filling

Garnishes

The presentation is half the fun! Try a light dusting of powdered erythritol, a sprinkle of pumpkin pie spice, or even a handful of toasted crushed pecans or walnuts across the top. Each adds an inviting look and a little extra flavor without any extra carbs.

Side Dishes

Pair this bread with a hot mug of spiced tea, black coffee, or a creamy keto chai for the ultimate autumn snack. If you’re serving it for brunch, add a side of Greek yogurt and some fresh berries for contrasting tang and freshness.

Creative Ways to Present

For a special touch, slice the loaf thick and arrange on a platter with a swirl of extra cream cheese or a dollop of keto-friendly whipped cream. You can also cut the bread into cubes and serve as part of a low-carb dessert board with nuts and dark chocolate squares. Such a delicious centerpiece for your fall table!

Make Ahead and Storage

Storing Leftovers

Once completely cool, wrap your bread tightly in plastic wrap or store in an airtight container. The Keto Pumpkin Bread with Cream Cheese Filling stays moist for up to five days in the fridge—a perfect treat for breakfast meal prep or a grab-and-go snack all week long.

Freezing

This loaf freezes beautifully! Slice the cooled bread, layer parchment paper between the slices, and store in a freezer-safe bag or container. When you’re ready, just thaw a slice in the fridge overnight (or on the counter for a few hours) and enjoy as if it were freshly baked.

Reheating

While Keto Pumpkin Bread with Cream Cheese Filling tastes great cold, you can warm individual slices in the microwave for 15 to 20 seconds, or in a toaster oven until just heated through. Be careful not to overheat, as the cream cheese filling can melt out if it gets too hot.

FAQs

Can I use a different sweetener in this recipe?

Absolutely! Any granulated, cup-for-cup keto sweetener (like monk fruit or allulose) works well for the bread, and powdered varieties are best for the filling to keep it smooth. Just check the sweetness equivalency on your package and adjust if needed.

Is canned pumpkin the same as pumpkin pie filling?

No, they’re quite different! Be sure to use pure canned pumpkin purée, which contains just pumpkin, not pumpkin pie filling (which has added sugar and spices that aren’t keto-friendly).

Can I substitute the almond or coconut flour?

It’s best not to, as each flour provides a unique texture and absorbs liquid differently. Swapping either may affect the outcome, but if you must, look for tested keto flour blends and adjust liquid as needed.

How do I know when it’s done baking?

The best way is the toothpick test: insert a toothpick or thin skewer into the thickest part of your loaf. It should come out clean or with just a few moist crumbs—no wet batter. The bread should also feel set along the top.

Can I make this recipe dairy-free?

Definitely! Use coconut oil instead of butter in the bread and choose a dairy-free cream cheese alternative for the filling. The result will still be delicious and satisfyingly creamy.

Final Thoughts

If you’re craving a bakery-style treat without the sugar crash, I can’t recommend Keto Pumpkin Bread with Cream Cheese Filling enough. It’s the perfect way to bring cozy autumn flavors into your kitchen while staying totally low-carb. Give it a try—there’s nothing like the first bite of velvety pumpkin bread hiding that sweet, tangy cream cheese surprise. Happy baking!

Keto Pumpkin Bread with Cream Cheese Filling Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this delicious Keto Pumpkin Bread, complete with a decadent cream cheese filling. This low-carb, sugar-free treat is perfect for satisfying your sweet tooth without straying from your ketogenic lifestyle.

Ingredients

Scale

For the Bread:

1 1/2 cups almond flour
1/4 cup coconut flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pumpkin purée
1/2 cup erythritol or keto sweetener
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted butter or coconut oil
1 teaspoon vanilla extract

For the Filling:

6 oz cream cheese, softened
2 tablespoons powdered erythritol
1 egg yolk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
Combine wet ingredients: In a separate bowl, whisk pumpkin purée, erythritol, eggs, almond milk, melted butter, and vanilla until smooth.
Blend the batters: Gradually stir the dry ingredients into the wet mixture until well combined.
Prepare the filling: Beat cream cheese, powdered erythritol, egg yolk, and vanilla until smooth.
Layer the batter: Pour half of the pumpkin batter into the pan, add the cream cheese filling, then top with the remaining pumpkin batter.
Bake and cool: Bake for 50–60 minutes, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.