It’s that time of year when pumpkins are plentiful. This keto pumpkin bread with cream cheese swirl is a total must if you’re getting pumpkin cravings.
It’s perfectly soft and fluffy, and delicately spiced. As you bite through the soft crumbling layers, you will get a surprise hit of sweet coconut cream cheese. It’s so delicious.
I like to serve the keto pumpkin loaf with a dollop of Greek yogurt or coconut yogurt for a little sharpness, but whipped cream or coconut cream would also be nice. Eating this au natural totally works too!
This keto pumpkin bread is super pretty with the marbled cream cheese layers but don’t let it make you think … oh, that’s difficult… it’s so easy guys!
This is the perfect snuggle-down-and-hibernate-with-Netflix treat, but you could also wrap up a slice and take it to work for your healthy snack. Option two: take in the whole cake if you’re feeling generous! I hope you enjoy it as much as I did.
WHAT DO I DO IF MY CREAM CHEESE IS TOO THICK OR TOO RUNNY?
If your cream cheese is too thin, add a little more coconut flour. If it’s too thick, add a little more almond milk. It all depends on the brand of cream cheese you use.
TOP TIPS TO MASTER THIS PUMPKIN BREAD WITH CREAM CHEESE
Melt the butter – Make sure the butter is melted and allow it to cool to room temperature before mixing.
Room temperature – Make sure all the ingredients are at room temperature, especially the eggs and melted butter.
Mix all the dry ingredients together first – This will ensure the baking powder is evenly distributed through the mix which will mean even rising of this keto pumpkin bread.
WANT MORE CAKE RECIPES FROM FAT FOR WEIGHT LOSS?
If you love this pumpkin bread with cream cheese swirl recipe, I think you would also like the following keto desserts:
Lemon Poppy Seed Cake with Blueberries
Lemon Coconut Cake with Cream Cheese Icing
Keto Pumpkin Bread with Cream Cheese Swirl
Ingredients
- 2 cups almond flour 7.1 oz
- 1/2 cup chopped pecans or walnuts 2.3 oz/65 g
- 1/3 cup granulated monk fruit sweetener 2.4 oz
- 1 tsp gluten-free baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 large eggs room temperature
- 1 large egg white
- 3/4 cup 100% pumpkin puree 5.3 oz
- 3 floz unsweetened almond milk room temperature
- 5 Tbsp butter coconut oil or ghee, melted and cooled to room temperature
- 1 tsp sugar-free vanilla extract
- 3/4 tsp apple cider vinegar
Cream Cheese Filling
- 1/2 cup full fat cream cheese 4.2 oz
- 2 Tbsp coconut flour
- 2 Tbsp powdered monk fruit sweetener
- 1 Tbsp almond milk
Instructions
- Preheat the oven to 350 F/180 C/160 fans.
- Place the almond flour, nuts, sweetener, baking powder, cinnamon, pumpkin spice and salt in a large bowl and mix to combine.
- Separate the egg whites from the yolks. Beat all the egg whites using an electric whisk until fluffy and stiff peaks form.
- In a clean bowl, add the egg yolks and beat with an electric whisk until pale yellow, about 30 seconds. Add the pumpkin puree, almond milk, melted butter, vanilla and apple cider vinegar, and beat with an electric whisk until combined.
- Add the dry ingredients to the pumpkin mixture and beat to combine. Using a spatula, gently fold in the egg whites so they don’t deflate.
- Pour the mix into a 5 x 7.5 x 3.5-inch (13 x 19 x 9-cm) nonstick loaf tin. If desired, line with oiled greaseproof paper. If using a vintage tin, it may have a tendency to stick.
Cream Cheese
- Whisk the cream cheese with the coconut flour, sweetener and almond milk until thick. If too thin, add a little more coconut flour. If too thick, add a little almond milk. It all depends on the brand of cream cheese you use.
- Add a third to half of the pumpkin cake mix to the bottom of the loaf pan. Spoon in a little of the cream cheese in random dollops. Repeat to create another one to two layers depending on whether you started with a third or half of the pumpkin mixture.
- Bake in the oven for about 50 minutes until you can insert and remove a toothpick without any crumbs sticking. Note: if you stick the toothpick into the cream cheese, it may stick to the toothpick a little but this is ok. Try to find a non-cheesecake bit instead. If the pumpkin bread starts to go too brown on top, simply loosely cover with a little tin foil but don’t seal it.
- Remove from the oven and allow to cool before removing from the tin. It will continue to firm up as it cools. Place on a wire rack to fully cool before slicing.
Notes
- Melt the butter - Make sure the butter is melted and allow it to cool to room temperature before mixing.
- Room temperature - Make sure all the ingredients are at room temperature, especially the eggs and melted butter.
- Mix all the dry ingredients together first - This will ensure the baking powder is evenly distributed through the mix which will mean even rising of this keto pumpkin bread.
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I signed up to get your “ FREE RECIPE BOOKS
Download my top 15 recipes instantly!” and when I hit download it said Error, I tried a few times with the same results. It continues to say Error. How can I get the 15 recipes?
Hi Galina, I’ve signed you up 🙂 Not sure why you got those errors. Thanks for letting me know.
Where do Aussie’s get pumpkin pie spice from?
I’ve never found it in coles or woolies here.
Its just mixed spice with added ginger. Add 1/4 tsp ginger to mixed spice.
Can I omit the cream cheese filling (it has coconut flour in it and one of my friends who is doing low card is allergic) and then just provide a cream cheese frosting on top of the pumpkin bread?
Sure! That sounds delicious 🙂
I’m not sure if this would help, but you could possibly sub in a tablespoon of arrowroot starch or tapioca starch to compensate for leaving out the coconut flour. Yes, both those starches are high in carbs but such a small amount across a whole loaf would be pretty negligible.
I’m no expert though! Just wondering if it might work.