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.
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.
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Nutrition Facts
Keto Pumpkin Bread with Cream Cheese Swirl
Amount Per Serving (1 slice)
Calories 190Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 172mg7%
Potassium 38mg1%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 3035IU61%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
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.