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Keto Pumpkin Bread: Indulgent Cream Cheese Filling Recipe

Keto Pumpkin Bread with Cream Cheese Filling Recipe
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This Keto Pumpkin Bread features a delicious cream cheese filling that’s perfect for the fall season.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup pumpkin puree
  • 3 eggs
  • 1/2 cup erythritol sweetener
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 8 ounces cream cheese
  • 1/4 cup powdered erythritol

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, combine almond flour, pumpkin puree, eggs, erythritol, coconut oil, vanilla extract, baking powder, pumpkin spice, and salt.
  3. Mix until smooth and well combined.
  4. In another bowl, beat the cream cheese with powdered erythritol until smooth.
  5. Pour half of the pumpkin mixture into the loaf pan, then add the cream cheese mixture on top, and finally, pour the remaining pumpkin mixture over it.
  6. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Let it cool before slicing.

Notes

  • For best results, use fresh pumpkin puree.
  • Store leftovers in the refrigerator.

Nutrition

Keywords: Keto, Pumpkin Bread, Cream Cheese Filling, Low Carb, Dessert

Find it online: https://www.bakeandbreak.com/keto-pumpkin-bread/