Keto Pumpkin Spice Bread with Cream Cheese Swirl

This is a pumpkin loaf made with almond flour and erythritol, with a cream cheese mixture swirled through the middle. The pumpkin batter gets cinnamon, nutmeg and ginger. The cream cheese layer is sweetened with erythritol and bound with an egg. Each slice has 3 grams of carbohydrates, and the loaf makes 10 slices.

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Prep is 15 minutes, and the loaf bakes for 50 to 60 minutes. Use plain canned pumpkin puree, not pumpkin pie filling.

What Goes into the Loaf

The full amounts are in the card, for both the batter and the swirl.

• Almond flour (2 cups): the low-carb base, which keeps the loaf moist and tender.
• Erythritol (1/2 cup, or another keto sweetener): sweetens the batter. The swirl uses another 1/4 cup.
• Baking powder (1 teaspoon) and baking soda (1 teaspoon): lift the loaf so it does not bake dense.
• Cinnamon (1 teaspoon), nutmeg (1/2 teaspoon) and ginger (1/2 teaspoon): the pumpkin spice, along with 1/2 teaspoon of salt.
• Eggs (4 large): give structure and moisture.
• Canned pumpkin puree (1 cup): adds flavor and moisture. It must be puree, not pie filling.
• Unsweetened almond milk (1/2 cup) and vanilla extract (1 teaspoon): they loosen the batter and round out the flavor.
• Cream cheese (8 ounces, softened), erythritol (1/4 cup), 1 large egg and vanilla (1 teaspoon): the swirl.

Mixing and Swirling

Heat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Mix the almond flour, erythritol, baking powder, baking soda, spices and salt in a large bowl. In another bowl, whisk the eggs, pumpkin puree, almond milk and vanilla until smooth, with no lumps. Pour the wet mixture into the dry and stir until just combined, because overmixing makes the loaf dense.

In a separate bowl, beat the cream cheese, erythritol, egg and vanilla until smooth and creamy. An electric mixer makes this easier. Soft cream cheese blends more smoothly, and so do eggs that have sat out for about 30 minutes.

Pour half of the pumpkin batter into the pan and spoon half of the cream cheese mixture over it. Swirl it with a knife. Add the rest of the batter and cream cheese in the same way and swirl again.

Bake for 50 to 60 minutes, until a toothpick in the center comes out clean. Cool in the pan for about 10 minutes, then move the loaf to a wire rack to cool completely.

Other Add-ins

• Crunch: chopped pecans or walnuts, or sugar-free chocolate chips, folded into the batter.
• Avocado: mashed avocado can replace the pumpkin puree for a creamier loaf that is still keto-friendly.
• Chocolate: a few tablespoons of unsweetened cocoa powder added to the batter.
• More spice: a pinch of cloves or allspice.
• Other sweeteners: monk fruit or stevia can replace the erythritol. Adjust the amount to match the sweetness.

To swap the almond flour for coconut flour, use about one-fourth the amount and add a little more liquid, since coconut flour absorbs more moisture.

What to Serve With It

A dollop of whipped cream or a dusting of cinnamon goes on top of a slice. Creamy keto coffee, made by blending brewed coffee with a splash of heavy cream and a dash of vanilla, goes with the spices, and so does a cup of chai tea. Whipped coconut cream or fresh raspberries or strawberries add something creamy or tart next to the sweet loaf.

Timing and Nutrition

Prep takes 15 minutes and baking takes 50 to 60 minutes, so the total is 1 hour 10 minutes. Each slice has approximately 180 calories, 16 grams of fat (5 grams saturated), 3 grams of carbohydrates, 1 gram of fiber, no sugar, 6 grams of protein and 200 milligrams of sodium.

FAQ

How long does it keep?

Wrapped tightly in plastic wrap or kept in an airtight container, it lasts up to a week in the refrigerator.

Can I freeze it?

Yes, for up to three months. Slice it first, cool it completely, and wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Can I use a different sweetener?

Yes. Monk fruit or stevia work in place of erythritol. Adjust the quantity to the sweetness of the one you choose.

What can replace the almond flour?

Coconut flour, which absorbs more moisture. Use about one-fourth the amount and increase the liquid slightly.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us