Low Carb Pumpkin Bread – KetoConnect

The holidays come round yearly, however for some motive, final yr’s desserts don’t appear to chop it. We are coming at you with this Low Carb Pumpkin Bread that has a shock cheesecake layer proper down the middle. Make this for a wholesome choice to switch the normal pumpkin pie this yr!

low carb pumpkin bread filled with cream cheese being sliced on a cutting board

Our Favorite Pumpkin Loaf

What makes this loaf so particular? Well, it’s dense and moist to the contact, probably the most important features of a dessert bread. It additionally has a thick ribbon of cheesecake working by means of the middle, so that you get to get pleasure from two in a single, pumpkin and cheesecake!It’s the right dessert to carry to any vacation events or gatherings to dig into after dinner with out being tempted by the any of the opposite excessive-carb, sugar-crammed desserts! It will fulfill your dessert cravings, plus you may have triple servings and nonetheless be ok with sticking to your weight loss plan. 

You Always Need A Keto Pumpkin Bread Recipe!

Whether you’re making low carb bread for sandwiches, desserts or simply to snack on, we’ve bought you coated in all departments. We have our Best Keto Bread made utilizing almond flour, a rosemary garlic low carb bread made utilizing coconut flour (for nut allergy symptoms) and we even have extra dessert breads, equivalent to our peanut butter cream cheese bread!

Low Carb Pumpkin Bread

Low carb pumpkin bread stuffed with a dense cream cheese filling. Perfect for fall time.


Cheesecake Layer

  • Position an oven rack within the backside third of the oven and preheat the oven to 325 levels F. 

  • Combine the cream cheese, erythritol, bitter cream and egg in a big bowl and beat with a mixer till nicely mixed; put aside.

Pumpkin Bread

  • Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray. 

  • Whisk collectively the flours, pumpkin spice, baking powder, salt in a medium bowl and put aside. 

  • Whisk collectively the pumpkin puree and erythritol in a big bowl, then whisk within the melted butter, stevia, vanilla and egg. 

  • Whisk within the flour combination till simply mixed. 

  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter within the backside of the ready loaf pan. 

  • Spoon the cream cheese combination over the pumpkin batter, then put the reserved cup of pumpkin batter on high of the cheesecake layer. 

  • Bake till the highest is cracked and a cake tester inserted within the middle comes out clear, 70-80 minutes. Cool on a wire rack for 20-30 minutes till cheesecake layer is ready, then rigorously invert onto a platter or cake stand and flip upright. 

  • Let cool utterly, at the very least 1 half hours. 

  • NOTE: Make positive to verify on the bread beginning at 60 minutes to verify any cheesecake layer the settled on the high isn’t burning. Slightly browned is okay!


Net Carbs: 5g
Serving Size: 1/10 Loaf

Nutrition Facts

Low Carb Pumpkin Bread

Amount Per Serving

Calories 285 Calories from Fat 234

% Daily Value*

Fat 26g40%

Carbohydrates 8gthree%

Fiber 3g12%

Protein 5g10%

* Percent Daily Values are based mostly on a 2000 calorie weight loss plan.