Description
A moist keto pumpkin bread with a creamy cheesecake-like filling, full of fall spice flavor and perfect for a low-carb lifestyle.
Ingredients
Scale
- 2 cups almond flour
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup granulated keto sweetener
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1/4 cup keto sweetener for filling
- 1 tsp vanilla for filling
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment.
- Mix cream cheese, sweetener, and vanilla until smooth.
- In another bowl, combine almond flour, baking powder, spices, and sweetener.
- Add eggs, pumpkin, and vanilla to dry ingredients, stir until smooth.
- Pour half batter into pan, spread cream cheese mixture over it.
- Top with remaining batter.
- Bake 50–60 minutes until golden and set.
- Cool completely before slicing.
Notes
- Store in fridge up to 5 days.
- Freezes well for up to 2 months.
- Slice after cooling to avoid messy filling.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg