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–+ servings

Low Carb Pumpkin Bread

Jenni Cole
Nothing says fall quite like the delicious taste and smell of fresh pumpkin bread. What's even better is when it's keto pumpkin bread with cream cheese whipped into the mix.
Whether you want it as a breakfast on the go, for snack, or as a dessert with whipped cream on top, you'll adore it any way! This recipe makes 2 loaves of low carb pumpkin bread.
4.59 from 29 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Servings 24 servings
Calories 159 kcal

Ingredients
  

  • 8 oz cream cheese softened
  • ½ butter 4 oz, softened
  • 4 eggs
  • 1 ½ cup granulated monk fruit or erythritol
  • 1 15 oz can pumpkin purée
  • 2 ½ cup almond flour
  • 1 cup coconut flour
  • 2 teaspoon pumpkin pie spice
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • garnishes-powdered erythritol or nuts optional

Instructions
 

  • Soften the cream cheese and the butter before you start this recipe, I usually let this ingredients it out on the counter for at least 30-60 minutes before I start. 
  • Preheat the oven to 350 and make sure your oven rack is in the center.
  • Using a stand mixer or hand mixer, blend the monk fruit (or erythritol), softened butter, and softened ream cheese until light and fluffy.
  • Add the eggs and pumpkin puree and mix until well combined.
  • Mix the dry ingredients (flour, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients.
  • I've always mixed the wet ingredients with a mixer and add in the dry ingredients by hand. This is what I've done forever out of habit.
  • Inserting parchment paper into the bottom of your loaf pan makes for super easy removal of the bread after it's baked.
  • Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
  • Bake on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center of the keto pumpkin cream cheese bread comes out clean. Start checking your loaf after it’s baked 50 minutes since all ovens cook slightly differently and you don’t want to over cook this.
  • Let cool on a cooling rack 5 minutes before removing the loaves from the pans. And hold off on slicing the low carb gluten free pumpkin bread until it's completely cooled, or it might crumble or fall apart. Each loaf serves 12.

Video

Notes

  • To make this a high protein bread, swap the softened cottage cheese with 8 oz of blended 4% cottage cheese.
  • Don’t over beat dry mixture, you generally just want to mix the batter until just combined once you add dry ingredients.
  • Inserting parchment paper into the loaf pan makes it super easy to remove the pumpkin bread loaf.
  • The loaf started browning faster by using the almond flour/ coconut flour/erythritol as compared to a pumpkin bread with all-purpose flour and granulated sugar. You’re free to tent foil over the top half way through cooking if you feel your pumpkin bread is browning too quickly.
  • Wait to slice the keto pumpkin bread until it's completely cooled, otherwise it won't cut into nice slices since using low carb ingredients makes it slightly more crumbly.

Nutrition

Serving: 1sliceCalories: 159kcalCarbohydrates: 9gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 41mgSodium: 217mgFiber: 3gSugar: 2g
Keyword gluten free pumpkin bread, keto pumpkin bread
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