Description
A moist and flavorful keto-friendly pumpkin bread with a creamy cheese filling, perfect for fall.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk eggs, pumpkin puree, melted butter, and vanilla extract. Combine wet and dry ingredients.
- For the filling, beat cream cheese, powdered erythritol, and vanilla until smooth.
- Pour half the batter into the pan, spread cream cheese filling, then top with remaining batter.
- Bake for 45-50 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
You can customize the seasonings to taste.