A lightly spiced moist pumpkin bread stuffed with a cream cheese filling. Low carb, keto-friendly and gluten-free. Enjoy! 😉


Pumpkin Bread Batter

  • 1/2 cup butter
  • 4 large eggs
  • 3/4 cup pumpkin puree
  • 1 Tbsp apple cider vinegar
  • 1 1/3 cup almond flour
  • 1/2 cup coconut flour
  • 2/3 cup powdered erythritol monk fruit blend (or your favorite sweetener)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves

Cheesecake Filling

  • 1 cup cream cheese
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup powdered erythritol monk fruit blend (or your favorite sweetener)


  • 2 Tbsp raw pumpkin seeds

Whipped Cream Cheese Topping

  • 1/2 cup cream cheese
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 Tbs powdered erythritol monk fruit blend (or your favorite sweetener)


Cheesecake Filling

  1. In a medium-sized bowl or in the bowl of a stand mixer, whip cream cheese until light and fluffy.
  2. Add egg, vanilla, and sweetener, and whip until well blended.
  3. Set aside.

Pumpkin Loaf

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Grease and line an 8.5 x 4.5 inch 1 pound loaf pan with parchment paper.
  2. In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, spices, and salt. Set aside.
  3. In a large bowl or stand mixer, beat the butter and sweetener until the mixture is creamy and blended. With the mixer at low speed, add eggs one at a time until the mixture is well blended. Add pumpkin puree and apple cider vinegar and blend until incorporated.
  4. In small batches mix the dry ingredients into the egg batter and erythritol mixture. Do not over blend.
  5. Once blended spoon half the batter into the prepared loaf pan.
  6. Spoon 3/4 of the Cheesecake filling onto the batter in the pan.
  7. Spoon the remaining pumpkin bread batter into the pan.
  8. Spoon the rest of the cheesecake filling onto the batter and use a spoon to swirl it in.
  9. Bake for 20 minutes and then carefully place a piece of tin foil or parchment paper over the loaf.
  10. Bake for 35-40 minutes more or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and place on a cooling rack in the pan until completely cooled.

Whipped Cream Cheese Frosting

  1. In a large bowl, or with a stand mixer, whip cold cream cheese until mixture is soft and spreadable.
  2. Scrape down the sides of the bowl and whip for a few seconds more
  3. Add heavy cream, sweetener, and vanilla and whip until frosting is thick and spreadable.
  4. Spread on top of cooled pumpkin loaf and sprinkle with a few raw pumpkin seeds.

Nutrition Information

Yield: 18 Serving : 1


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