Description
This keto-friendly pumpkin bread with a creamy cheesecake filling is a delightful low-carb treat perfect for cozy fall gatherings. Moist and spiced with cinnamon and nutmeg, it combines the warm flavors of pumpkin with a smooth and sweetened cream cheese center, making it a perfect dessert or snack for those following a ketogenic diet.
Ingredients
Scale
For the Bread
- 1 ½ cups almond flour
- ½ cup pumpkin purée
- 3 large eggs
- ½ cup low-carb sweetener (erythritol or similar)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- ¼ cup melted butter
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 180°C (350°F) and grease a loaf pan to prevent sticking.
- Mix Bread Ingredients: In a large bowl, combine the almond flour, pumpkin purée, eggs, low-carb sweetener, baking powder, cinnamon, nutmeg, vanilla extract, and melted butter. Mix until the batter is smooth and well blended.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, low-carb sweetener, egg, and vanilla extract until creamy and smooth.
- Layer the Batter: Pour half of the pumpkin batter into the greased loaf pan, spreading it evenly to create the base layer.
- Add Cream Cheese Layer: Spoon the cream cheese filling over the pumpkin batter, spreading it gently to form an even layer in the center of the loaf.
- Top with Remaining Batter: Cover the cream cheese layer with the rest of the pumpkin batter, smoothing the top to seal the filling inside.
- Bake the Bread: Place the loaf pan in the oven and bake for 40 to 50 minutes, or until the bread is set and a toothpick inserted in the pumpkin layer comes out clean.
- Cool and Serve: Allow the bread to cool completely in the pan before slicing to ensure the filling sets nicely and slices hold together.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use a toothpick test to check doneness; the filling may still be slightly creamy but the pumpkin layer should be fully baked.
- Store leftovers in the refrigerator for up to 5 days; this bread tastes great chilled or warmed.
- For added texture, consider folding in chopped pecans or walnuts into the batter.
- Adjust sweetener quantity according to your taste and type used.
