Low Carb Pumpkin Bread with Creamy Cream Cheese Filling

Low Carb Pumpkin Bread with Creamy Cream Cheese Filling

Indulge in the ultimate autumn delight with our Low carb, and Keto friendly Pumpkin Bread featuring a luscious surprise – a decadent Creamy Cream Cheese Filling. This low-carb masterpiece embodies the warm, comforting essence of fall, capturing the earthy richness of different spices and the velvety smoothness of cream cheese.

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Prep Time 20

Cook Time 1

Total Time 1 40

Course Dessert

Cuisine American

Servings

Calories 236 kcal

Equipment

Ingredients

Wet Ingredients

1 cup Pumpkin puree
3/4 cup Monk fruit sweetener
6 tbsp Butter
1/4 cup Sour cream
3 large Eggs
1 tbsp Vanilla extract

Dry Ingredients

2 cups Almond Flour
1/2 tbsp Cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground nutmeg
1/2 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt

Cream Cheese Filling

1/2 cup Cream cheese
1/4 cup Powdered erythritol
1 large egg
1/4 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper for easy removal.
.In a medium-sized mixing bowl, whisk together the wet ingredients. Add in the pumpkin puree, the monk fruit sweetener, the melted butter, the sour cream, the eggs and the vanilla extract until well combined.
In another bowl, whisk together the almond flour, the cinnamon, the ground ginger, the ground nutmeg, the baking powder, baking soda, and salt.
Gradually pour the dry ingredients into the wet ingredients and mix until a smooth batter forms.
In a separate bowl, make the cream cheese swirl.
Mix the softened cream cheese, powdered erythritol, egg yolk, and vanilla extract until creamy and well combined.
Pour half of the pumpkin bread batter into the prepared loaf pan. Spread it out evenly.
Add the cream cheese mixture on top of the pumpkin batter in the pan.
Pour the remaining pumpkin batter on top of the cream cheese mixture.
Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the pumpkin cream cheese bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and enjoy your delicious keto pumpkin cream cheese bread!

Video

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 13.2gProtein: 6.4gFat: 21.2gSaturated Fat: 10.7gCholesterol: 135mgSodium: 377mgPotassium: 101mgFiber: 2.1gSugar: 9.3gCalcium: 79mgIron: 1mg

Keyword keto pumpkin bread, low carb pumpkin bread, Low carb pumpkin bread with creamy cheese filling, pumpkin bread, pumpkin cream cheese bread

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