A keto cream cheese pumpkin bread is easy to make! This sweet spice bread is sure to become a favorite low-carb treat.
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Why you'll love it
This pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch.
This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous.
This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. It’s also sweet, like the one I used to make with sugar.
If you’ve been on a keto low-carb diet for a while, you may want to cut back on the sweeteners. I’ve found that I don’t care for overly sweet foods like I used to.
Although a filled sweet bread may seem more difficult, it’s super easy to make. And it only takes a few minutes more to whip up the filling mixture.
It has the iconic pumpkin spice flavor that everyone loves in the fall. It's one of my favorite pumpkin bread recipes because of the cream cheese layer in the middle.
Recipe Ingredients
There are two parts to this pumpkin cream cheese bread - the bread and the cream cheese filling. Here is what I used to make this recipe.
Cream cheese
When you are on a keto diet, you should always use full-fat cream cheese. You'll want to soften it before you try to mix it.
Sweeteners
Use powdered erythritol for both the pumpkin bread and the cream cheese filling. Add some stevia extract powder to the cream cheese mixture.
Check out this post about keto sweeteners for information about the best ones to use.
Flours
I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter.
Egg
Eggs are fantastic emulsifiers, so use them in both layers.
Orange extract
Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread.
Pumpkin puree
Remember to use real pumpkin puree in the pumpkin batter. Do not use pumpkin pie filling. Real pumpkin is a great low carb vegetable!
Spices and baking ingredients
You'll also use a bunch of common baking ingredients. I used the following items from my pantry:
- Baking Powder - for the correct texture, do not try to use baking soda.
- Salt
- Ground Cinnamon
- Ground Cloves
- Pumpkin Pie Spice
Coconut oil
You'll need some kind of fat for the bread layer. I used coconut oil, but you could use ghee.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Baking Tips
- Soften the cream cheese. This makes it easier to whip up.
- Use a food processor. This will create the cream cheese filling in just a few seconds.
- Keep cream cheese in the middle of the bread. Don't spread it too close to the edges of the pumpkin bread batter, or else it might be noticeable on the outside of the bread.
Recipe Instructions
Here's some more information about making pumpkin cream cheese bread. It's so much easier than you might think.
Make the cream cheese filling
Start out by mixing together the cream cheese, sweeteners, coconut flour, egg, and orange extract.
For those who don’t like the orange flavoring, lemon extract is a great alternative.
Mix the pumpkin bread batter
The batter is just a mix of almond flour, spices, pumpkin puree, oil, eggs, and sweetener. Add the almond flour mixture to the wet ingredients.
If you have a nut allergy, simply use my coconut flour pumpkin bread batter with the cream cheese filling. However, you may need to cut back on the batter a bit.
Make the layers
To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. But you want to make sure you don’t put it too close to the edges.
You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter.
The recipe does make two loaves, so it’s great for enjoying one now and freezing the other for later.
Serving suggestions
This pumpkin cream cheese bread is so good for you that you can eat it for breakfast, along with a cup of bulletproof coffee.
It’s a nice way to get my fill while others have high-carb donuts or pastries. You could also serve it with your own low-carb donuts. It's a fun and delicious swap!
You’d never know this cream cheese pumpkin bread is gluten-free and made without sugar. It’s one of those recipes that could easily be served to people without them suspecting it is sugar-free or low-carb.
For something savory, just add some bacon and an egg casserole to the table, and you have a delicious fall brunch.
Variations
You can change up this pumpkin cream cheese bread recipe in many different ways. If you make any adjustments to this homemade pumpkin bread, please let me know in the comments.
- Make frosting. Save some of the cream cheese mixture and make a keto cream cheese frosting for some keto cupcakes.
- Add chocolate chips. Sprinkle some sugar-free chocolate chips into the batter.
- Cut back on sweeteners. If it is too sweet, just use less erythritol.
FAQs
Below are some questions people often ask about making this keto pumpkin cream cheese bread. If you don't see your question in this list, please leave it in the comments.
Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.
Yes, you can freeze this bread. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months.
This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.
No, pumpkin pie filling is not keto. I have a pumpkin pie recipe you can follow if you want a keto version. It is not keto or low carb because canned pumpkin pie filling has sugar added to it.
Related Rrecipes
For more keto sweet bread ideas, check out my low-carb bread collection. Or take a look at some of my favorites:
- Keto Chocolate Donuts are one of life's simple pleasures, with a decadent chocolate flavor.
- Gluten-Free Apple Fritter Bread uses zucchini instead of apples but still tastes like a fall favorite.
- Low-Carb Cream Cheese Bread is one of my favorite sweet breads because you can use it to make sandwiches too.
- Keto Cinnamon Bread is a sweet quick bread with a pound cake texture and no sugar added!
- Zucchini Bread is a sweet loaf made with cinnamon and chopped walnuts that is flavorful, moist, simple to make, and gluten-free!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Cream Cheese Filled Keto Pumpkin Bread
Video
Ingredients
- 8 ounces cream cheese
- ¼ cup powdered erythritol or Swerve confectioners
- ¼ teaspoon stevia extract powder
- 1 tablespoon coconut flour
- 1 egg
- 1 teaspoon orange extract or lemon extract
- 1 ⅔ cups almond flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup coconut oil or other oil
- 5 eggs
- ¾ cup powdered erythritol or Swerve confectioners
- ¾ teaspoon stevia extract powder
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
- In a medium bowl, combine cream cheese, ¼ cup powdered erythritol, ¼ teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 ⅔ cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
- Place pumpkin, oil, 5 eggs ¾ cup erythritol and ¾ teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour ¼ of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about ¼ batter over each cheese layer.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published September 18, 2019. Last updated September 1, 2022, with new images and additional recipe information.
Lisa r
what brand of powdered stevia are you using for this recipe? many brands I am looking at don't seem to be pure stevia but a mix of multiple sweeteners. i dont want a cooling aftertaste so appreciate your recommendation!
Carol Ungar
Loved the taste, lined pans with parchment paper so they were easier to get out. My only problem is the loafs tend to collapse even after cooling in the pans 10 minutes. Any suggestions?
Lisa MarcAurele
I think it's the filling. But you could try a little more baking powder.
Sydney
Hi! I love your recipes! How should this be stored...fridge in air tight container?
Lisa MarcAurele
It tends to be very humid where I live so always store my low-carb baked goods in the refrigerator covered. They've lasted up to 2 weeks in the fridge. You can also freeze the pumpkin bread for up to 3 months in a freezer safe container.
Dani
how do you know when its done ?
Lisa MarcAurele
I poke a toothpick in the center to see if it comes out clean.
Debra McNeill
How do I make this into muffins?
Lisa MarcAurele
It would be similar to my keto carrot cake muffins. You'd just divide the batter between muffin molds and then top each one off with the filling. The filling should sink in as it bakes.
SherylsTwin
I am no baker, but this recipe is the best. The only thing I changed was to use slightly less sweetener, just a preference and made less of cream cheese filling. Doubled the recipe to make 2 good-sized loafs. It’s a little messy to make since several bowls are needed because of filling. But absolutely worth the mess!
Lubna
I just made this yummy recipe and it's so good. Thank you for sharing ♥️
Laurie
This is my third batch this November of this pumpkin bread for my family...we absolutely love it!
Kim
Can you sun in Erythritol monk fruit blend for the stevia ? Is it a 1:1 sub. Or can you sub in the powdered Erythritol 1:1?
Lisa MarcAurele
Substituting sweeteners should work. For conversions, use my low carb sweetener conversion calculator.
Kelli Ione Ann Fiolle
It tastes like pumpkin pie bread. I substituted at the Stevia with Swerve Confectioners in the cream cheese part of the recipe. I also substituted the Stevia with Swerve granulated sugar in the bread recipe. I also sprinkled some granulated sugar and cinnamon on top of the bread batter before I put it in the oven. Afte 1 big tip do not open the oven door!!! Let it sit in the oven for 10 minutes after the timer has gone off. Turn off the oven & let it sit for 10 minutes. ( This helps it from the top not falling in) I let it cool off and put it in the fridge. When I took my first piece I of course smothered it with whipped cream. It is such a yummy dessert ❤️❤️❤️❤️❤️
Lisa MarcAurele
Thanks for sharing the tip on the slow end of baking to prevent a collapse of the bread!
Shawn
I am not a cook or a baker but I made this and was very surprised at how good it was. Easy to make and visually appealing too. Makes a good snack when craving sweets. This was the first keto friendly dessert I have made and I will make it again. I might try them as small muffins next time.
Gerri
What size loaf pans did you use?
I want to use small loaf pans about 3” x 6”. Trying to estimate how many pans I may need. This sounds so good!
Thanks!
Lisa MarcAurele
I used a standard 9x5-inch pan.
Michael Low Carb for Life
I made this recipe for Thanksgiving (Canada), and it turned out great but it didn't really seem like enough for two loaves, so I just made one loaf and used about how the filling. Also added some chopped walnuts for a bit of crunch. Had to cook a bit longer (about 10-15min, until top was well done). Everyone loved it. Thank you for a great holiday treat!
Nancy K
If I am making only one the loaf. Do I just use half of every ingredient? Can't wait to make this tomorrow!
Lisa MarcAurele
Yes. I get two loaves so if you only want one, half all the ingredients by adjusting the number of servings by half using the slider at the top of the recipe.
Raquel Delgado
If I dont have loaf pans, can I use an 8 by 8 pan...? Or would it affect the recipe. .
Lisa MarcAurele
It may not cook evenly in a square pan, but it's worth a try. If you do it that way, I'd divide the filling into 9 even scoops and drop them evenly in the pan.
Becky
Super delicious! I divided between three medium loaf pans, baked 40 minutes. Wow, I love the flavor and the texture wars perfect. Thanks for sharing your talent!
Nancy
I've made this recipe into muffins & they turned beautifully moist and delicious. The whole family enjoyed it.
Thanks for your incredible taste ❤
Megan
Did you adjust the cooking time?
Therese Menez
Me too! Making them again this morning for a group of friends.
Stacey
This is amazing! I love how the orange blends with the pumpkin spices. I'm not much of a baker but I love to try low carb recipes. I can't wait to share with co workers who think low carb cooking means its bland & unappetizing because this is sure to change their minds. Can't wait to try more of your recipes.
Michelle Shillingford
Hi! Can Truvia Sweetener be used as sub for Stevia Extract Powder? And if so as what measurement ?
Lisa MarcAurele
I'm thinking about 5 tablespoons Truvia (or a little less) is about equal to 3/4 teaspoon stevia.
Suzanne Stahl
I tried this, and Loved it. I'm making this next weekend for a bunch of ladies at our Womans Conference. Will be making about 6 loaves. I'm sure it will be a hit. Thank you.
Lisa MarcAurele
Hope the bread is a hit!
JoAnn
Hi Lisa. I just want to confirm, that the 12 servings is per loaf. So if you make 2 loaves, you have 24 servings. The slices would be pretty thin slices, when cutting on loaf into 12, right?
Lisa MarcAurele
I believe I did cut each loaf into 12 and made each serving 2 slices.
Katie
If i don't have Orange or Lemon extract, can I sub vanilla extract? Or will that affect the flavor too much?
Lisa
You can just leave the extract out. But a little extra vanilla extract wouldn't hurt either.
Debbie
Has anyone tried making this with no sweetener?
Lisa
I haven't. I think it needs at least a little sweetener.
Shelly
Hello
Can I add finely chopped cranberries to this recipe. Also can you explain to me why some bread recipes call for a little bit of coconut flour along with almond flour. What does coconut flour do to the bread?
Thank you very much I really enjoy your recipes.
Lisa
I find coconut flour makes a bread fluffier than if you just use almond flour. And cranberries would be a great add.
Barbara
I’ve recently had issues with dairy so am cutting back on that. Do you know if the dairy free cream cheese could be substituted for regular? I haven’t tried to bake with it.... thanks!
Lisa
Yes. Kite Hill is the brand I use and it should be fine as a sub.
Delilah
What size loaf pan does this make?
Lisa
I use a 9x5-inch, but if you want a taller loaf, use an 8x4-inch.
Lorelei
Going to make this today. Don’t have stevia extract powder.....how do I sub?
Lisa
1 teaspoon of stevia powdered extract is equivalent to about 1 cup sugar. So, if it says 1/4 teaspoon, use about 1/4 cup low carb sweetener instead.
Steph Lodge
This looks amazing, I can't wait to try it!
Lisa
Hope you love it as much as we do!
Jessica
Hi,
This receipe was awesome and so tasty. How can I store it? Shoul I leave it out or place it in the fridge?
Lisa
I keep mine in the refrigerator and freeze for longer storage.
Christine
Can these be frozen?
Lisa
The pumpkin cream cheese bread can be frozen.
Stephanie
My loaf is still in the oven, so I can't speak to how it tastes. But I've put the recipe in MyFitnessPal and it works out to over 9 net carbs per slice. and that's IF you manage to get 24 servings. Just a heads up to my keto friends that this isn't really keto friendly. 🙁
Lisa
Are you subtracting out the erythritol? You need to be careful with MFP as the ingredient data is not always accurate.
Patricia
Hi
Is it ok to replace pumpkin with butternut squash??
Lisa
They are very similar so it should work out.
June
Butternut Squash has a lot more carbs than pumpkin, so yu would have to check the macros
Lisa Goering
This looks amazing, but I can't have almond flour. 🙁 Do you have a suggestion for how much coconut flour (or other nut-free flour) to use as a substitute?
Thanks!
Lisa
Sunflower seed or sesame seed flour is a great nut-free sub for almond flour. You can sub either one for one for the almond flour. To use all coconut flour, the recipe would need other adjustments.
Kerri
Are those substitutions equal measurements to the almond flour?
Also: is POWDERED sweetener crucial to the recipe, or can I use granulated allulose instead of the powdered swerve?
Deb
Are you really supposed to cut this into 24 slices?
Lisa
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Lisa
Sorry about that. It should be 12 slices so I fixed it. The nutritional information has also been updated.
Summerlea
Three Questions that I do not think have been asked yet
1. Do you see there being any problems with converting the oil from Coconut/Veg to Avocado Oil?
2. I am thinking about doing one loaf and the rest as muffins - I am assuming same temp for 30 minutes for the muffins would be about right?
3. I can't handle cloves or allspice - so I was going to just do Cinnamon at 1 tsp and Nutmeg at 1/2 tsp be reasonable
Thanks so much for any advice you might have on those.
Lisa
1. No problem using a different oil
2. Same temp for muffins, cook time will be shorter.
3. The spice replacement sounds reasonable. It's really a taste preference.
Cecil Purvis
tried this tonight thanks for the wonderful recipe! I will be trying the one pan method next time. My doctor asked if I thought I would have cravings on a Keto diet, not with excellent treats like these. Thanks again!
Lisa
Cravings rarely happen on keto, but when they do, there's plenty of foods that can satisfy them without going off track.
terri
Have you or anyone that follows you substituted for eggs? I'm allergic to eggs but would love to try this.
Lisa
I haven't done it in this recipe, but I'm sensitive to egg whites and have been having some success with using gelatin. What I do is bloom the gelatin in a little water then add in some hot water and granular sweetener then whip it up into a white fluff. However, I've found baking times need to be increased a little.
Lisa
Made this for Easter. It was easy to make and turned out great. My husband said it needed more flavor so next time I’ll add more pumpkin spice for him. All of your recipes have been great !
If I leave out the coconut flour in the cream cheese mixture ,will it still work?
Lisa
I use the coconut flour to thicken and make the filling stay in place like part of the bread. You can try leaving it out.
Caroline
Can I used plain canned pumpkin in lieu of purée?
Lisa
Yes. It's the same thing.
Jaclyn
I made this for a office party and it was really good! Not overly sweet just really good.
I used regular Erythritol because I couldn't find the powdered sugar in time. Thanks for sharing this amazing recipe.
Lisa
I'm so glad it worked out for you and your office mates! 🙂
Mike
I made these and they were pretty good
I made them again and added 3 more oz’s of pumpkin , 4 oz cream cheese ,and an additional 1/3 cup Stevia in the cream cheese. Also used almond extract
Very moist and good.
Thanks for the great recipe. I can use this as a model for other types of loaves that are also low carb
Can you say cocoa cream cheese loaf
Yum!
Lisa
Cocoa loaf sound like a winner!
Terri Larimore
I am wondering if this could be made as mini loaves? The recipe called "Mini Cheese Loaves" .. I bought a pan that has 9 mini loaf inserts in it so I am thinking maybe I could use it and therefore easily freeze some of the loaves. What do you think?
Lisa
It will work, but time will need to be adjusted accordingly.
Valerie Carr
Can you substitute unsweetened apple sauce for the vegetable oil for the pumkin bread?
Lisa
That's usually an equivalent sub, but I've never tried it in this recipe.
Joy
Oh my! Made this today for thanksgiving; wanted something pumpkin that was low carb besides pumpkin pie. It is delicious! Moist, very flavorful, and not difficult to make at all. I'm definitely keeping this recipe on file to make again!
Lisa
Thanks for the feedback Joy!
Susan
Made them in 4 mini loaf pans. Really tasty--I didn't add the liquid stevia (I used Stevia). Maybe a bit too sweet. Also did not add the orange zest or extract. Very tasty! Next time I'll line the pans with parchment cause first one came out beautifully, others in pieces.
Lisa
I always line the pans now just in case even though my pans are pretty non-stick. Sorry about the ones that didn't hold together. I do find that a lot of keto quick breads hold up better after cooling completely and sometimes are even better the next day.
Nat
Hey Susan, did you 'only' use Stevia instead of the swerve? I am wondering what the conversion would work/look like.
Tammy
Made this tonight for our early thanksgiving dinner tomorrow. Tried it of course, I put have the cake in a regular loaf pan then the filling then the rest of the cake on top. Baked for 1 hour at the required temperature and it came out perfectly. Taste great! Will definitely make again! Thank for the recipe!
Lisa
My pleasure Tammy!
Tammy
Instead of doing 2 pans could this be made in one pan since it doesn’t look like it raises very much and if so what would the time and temp. be?
Lisa
I typically keep the temp the same and cook longer.
Fran
Hi! Can this be baked without the filling? Do you think that would affect the moistness of the bread? Thanks!!
Lisa
It can! You may just want to use the smaller 8x4 loaf pan or make it as muffins.
Deborah
Ingredients for the pumpkin mixture say powdered but in the directions say granular
Lisa
I used powdered, but granular should be okay as well. I removed the granular in the instructions.
Kim
Hi, want to make this tomorrow. Can you tell me why the need for 2 separate sweeteners? Why the addition of Stevia?
Lisa
Using two different sweeteners improves taste. But, if you are using a erythritol/stevia blend or other blend, you don't need to use two. For the cream cheese filling, you'll need about 1/2 cup or less of sugar equivalent. For the bread, you'll want 1 1/2 cups or less.
Mamaty
No vanilla extract?
Lisa
You can certainly add it if you wish. I typically don't. It is a flavor enhancer and may improve the taste of the bread.
Danielle
This looks GREAT! I only have vanilla and banana extract, do you think I can omit the orange/lemon extract? Thanks so much!!!
Lisa
I'd use vanilla extract instead.
Valmarie Levine
Delicious and satisfying! I used vanilla instead of the other extract, doubled the cinnamon and pumpkin pie spice, used coconut oil for the veggie oil, and topped the bread with chopped walnuts and pecans. WoW! Thanks for another yummy recipe.
Lisa
The extra spice and added nuts sound perfect!
Beth
I do not like stevia in any form. So do I just omit it or do I need a substitute for that?
Lisa
1 tsp stevia powder = 1 cup sugar equivalence so just add another equivalent sweetener.
Heidi
This is fabulous! Thanks for posting! A perfect Christmas dessert for my family.
Lisa
You're welcome! I wish I was there enjoying it with you. 🙂
Liz
This turned out great for - a non-baker. I did almost eat it all the first day, but it was so good. My sister loved hers and she's not low carb or keto or anything. Thanks so much.
Melissa Carter
This pumpkin bread was amazing! Thanks for another great recipe!
Lisa
You're welcome Melissa!
Alice Held
I have Splenda, does it substitute 1:1 for swerve?
Also, I have liquid stevia. Any idea how to sub for stevia powder? Taste?
Looks delicious, can't wait to try it!!
Lisa
Stevia powder is generally twice as strong as liquid. So, you'd use 1/2 teaspoon liquid in place of 1/4 teaspoon powder. You can use Splenda granular in place of the Swerve/erythritol if desired. It would be a 1 for 1 replacement.
Nell Fleming
I was dissappointed. The smell, the look, the texture is just right. The otange extract ruined ut for all 3 of us. I followed the measurements exactly but ut us overpowering. I think U would leave it out and put in a lot more nutmeg. Will try again next month. Also whipped cream on top is a must.
Lisa
Thanks for the feedback. I'll add that into the notes in case others may want to omit it.
Suzanne Cole
What size pans are you using? Also, if I use extra large eggs do I still use 5. I only by x-large fresh from a local source and wonder if this size makes a difference when baking low carb. Would it taste too eggy?
Lisa
I used large eggs and a 9x5-inch loaf pan. I think you'd want to use only 4 eggs with the x-large size.
Pam
My mouth is watering and no pumpkin puree in the pantry, wahhhhh! I guess I'll have to console myself with a few tablespoons of my favorite quick treat - cream cheese + Swerve + lemon juice/flavoring.
Lisa
Sweetened cream cheese is always a treat!
GretchenRS
Lisa, this looks wonderful! I was wondering if you have tried making this as cream cheese filled pumpkin muffins? And if so, would it take as much filling ?
Lisa
I haven't made these as muffins, but I bet you could cut back on the filling if you did.