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Keto Pumpkin Bread with Cream Cheese Filling Recipe

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  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Pumpkin Bread with Cream Cheese Filling is a delightful and perfectly moist fall treat that fits well within a ketogenic diet. Featuring almond flour and pumpkin puree blended with warming pumpkin pie spices, this bread is softly filled with a creamy, sweetened cream cheese layer. It bakes to a golden perfection, making it an ideal low-carb dessert or snack for autumn gatherings.

Ingredients

Scale

Bread Ingredients

  • 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

Cream Cheese Filling

  • 8 oz cream cheese
  • 1/4 cup keto sweetener
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Prepare Cream Cheese Filling: In a medium bowl, mix the cream cheese, 1/4 cup keto sweetener, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the almond flour, baking powder, pumpkin pie spice, and 1/2 cup keto sweetener until evenly combined.
  4. Add Wet Ingredients: To the dry ingredients, add the eggs, pumpkin puree, and 1 teaspoon vanilla extract. Stir thoroughly until the batter is smooth, ensuring all ingredients are well incorporated.
  5. Layer Batter and Filling: Pour half of the pumpkin bread batter into the prepared loaf pan, spreading it evenly. Then, carefully spread the cream cheese filling over the batter layer to create a creamy center.
  6. Top with Remaining Batter: Spoon the remaining half of the pumpkin batter over the cream cheese layer, spreading it gently to cover the filling completely.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until the bread is golden brown on top and set in the center. You can test doneness by inserting a toothpick into the bread; it should come out mostly clean.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing. This helps the flavors to set and prevents the cream cheese filling from oozing out.

Notes

  • Use full-fat cream cheese for the best texture and taste in the filling.
  • Ensure the pumpkin puree is unsweetened and 100% pumpkin for keto compliance.
  • You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store the bread wrapped tightly in the refrigerator for up to 5 days for freshness.
  • For a dairy-free alternative, you can try a vegan cream cheese substitute, though nutrition will vary.

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Find it online: https://quickkitchenfix.com/keto-pumpkin-bread-with-cream-cheese-filling-recipe/