Keto Pumpkin Spice Cream Cheese Bread is a new take on an old recipe I shared a few years ago.
Everyone loves cream cheese and keto pumpkin recipes so I figured this recipe would be a huge hit.
If you’re not in the mood for pumpkin just yet you can always stick to the old keto zucchini bread classic!
Keto Pumpkin Spice Cream Cheese Bread:
I can’t wait for you to try this recipe. I think you will love the addition of cream cheese to the recipe. If you notice when you cook any keto bread that they don’t seem done, always bake them longer. As long as you’re not burning the bottom of the bread, you can keep baking. Some ovens and areas cause the bread to cook differently. If you find that your dough is a wet, gloppy mess keep on cookin’.
Another option is to make muffins or use mini loaf pans. The times will vary, but if I’m trying less batter in a recipe, I start checking to see if it’s done at around 20-25 minutes and then every five to ten minutes after that. Not only will this save some time, but it will also make smaller servings so you can grab and go.
To get precise servings (if you’re tracking) measure the entire loaf after cooking in grams and divide that number by 10. Then start cutting your loaf and make sure all ten slices weigh what they should.
Keto Pumpkin Spice Cream Cheese Bread Ingredients:
Makes one loaf with ten slices
4 Net carbs/serving
For the bread:
1/2 C. Butter softened
1 C. Swerve confectioner’s sugar substitute
3/4 C. Coconut flour
2 tsp. Baking powder
1 C. Pumpkin puree
1 Tbsp. Pumpkin pie spice
1 tsp. Vanilla extract
1/4 C. Swerve brown sugar substitute
4 Eggs beaten
For the cream cheese topping:
2 oz. Cream cheese softened
2 Tbsp. Swerve confectioner’s sugar substitute
1/2 tsp. Vanilla extract
1 1/2 Tbsp. Heavy whipping cream
Keto Pumpkin Spice Cream Cheese Bread Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the butter and 1 cup of Swerve confectioner’s sugar substitute. Beat on high until smooth and creamy.
3. Add the coconut flour, baking powder, pumpkin puree, pumpkin pie spice, vanilla extract and Swerve brown sugar substitute to the mixing bowl, and beat on high until well combined.
4. Slowly add the eggs in, mixing in between until thoroughly combined.
5. Place the batter in a well-greased loaf pan, and spread it evenly on top.
6. In a mixing bowl, combine the ingredients for the cream cheese topping until smooth.
7. Layer the cream cheese topping on top of the pumpkin mixture in the loaf pan. Use a butter knife to slightly mix the cream cheese topping into the top layer of the pumpkin mixture, and then smooth the batter out evenly again.
8. Bake for 40-50 minutes, or until the top is golden brown, and a knife comes out clean when inserted into the center of the bread.
9. Let the bread cool, cut into ten even slices, and serve.
Keto Pumpkin Spice Cream Cheese Bread
Delicious cream cheese pumpkin spice bread recipe that travels well and makes a healthy gift.
Ingredients
- For the bread:
- 1/2 C. Butter softened
- 1 C. Swerve confectioner's sugar substitute
- 3/4 C. Coconut flour
- 2 tsp. Baking powder
- 1 C. Pumpkin puree
- 1 Tbsp. Pumpkin pie spice
- 1 tsp. Vanilla extract
- 1/4 C. Swerve brown sugar substitute
- 4 Eggs
- For the cream cheese topping:
- 2 oz. Cream cheese softened
- 2 Tbsp. Swerve confectioner's sugar substitute
- 1/2 tsp. Vanilla extract
- 1 1/2 Tbsp. Heavy whipping cream
Instructions
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine the butter and 1 cup of Swerve confectioner's sugar substitute. Beat on high until smooth and creamy.
3. Add the coconut flour, baking powder, pumpkin puree, pumpkin pie spice, vanilla extract and Swerve brown sugar substitute to the mixing bowl, and beat on high until well combined.
4. Slowly add the eggs in, mixing in between until completely combined.
5. Place the batter in a well-greased loaf pan, and spread it evenly on top.
6. In a mixing bowl, combine the ingredients for the cream cheese topping until smooth.
7. Layer the cream cheese topping on top of the pumpkin mixture in the loaf pan. Use a butter knife to slightly mix the cream cheese topping into the top layer of the pumpkin mixture, and then smooth the batter out evenly again.
8. Bake for 40-50 minutes, or until the top is golden brown, and a knife comes out clean when inserted into the center of the bread.
9. Let the bread cool, cut into 10 even slices and serve.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 274Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 110mgSodium: 235mgNet Carbohydrates: 4gFiber: 2gSugar Alcohols: 20gProtein: 5g
Are you looking for more pumpkin spice recipes?
Please don’t leave nasty comments about pumpkin bread not being keto. If you have insulin sensitivity and can’t eat starchy veggies, I understand that, but that means this recipe is not for you. It doesn’t mean thousands of other people can’t enjoy this recipe. I make recipes like this for holidays and kids. Kids should still be able to enjoy starchy veggies, so they learn how to eat in moderation and don’t have issues with food as adults.