Keto Pumpkin Bread With Cheesecake Ribbon
I am sure that pumpkin bread is one of the most common things that you will find in the fall, especially around the holidays. We have so many pumpkin recipes, that it’s almost impossible to go wrong with a pumpkin bread recipe. That is why I decided to add a keto twist to this classic recipe. I added a cheesecake layer.
I love making pumpkin bread for the Holidays. The first time I made it, I was nervous about making a keto friendly pumpkin bread recipe. I had never made a gluten free recipe before. I was a little bit worried about how the bread would turn out. I was pleasantly surprised when it turned out perfectly. The crust was crispy, the pumpkin seeds gave it an extra crunch, and the cheesecake filling was creamy. It was a hit!
Keto Pumpkin Bread With Cheesecake Ribbon is a low carb (less than 20 grams of net carbs per serving), paleo, and gluten-free recipe that’s perfect for fall! It’s also the perfect recipe for those who are on a ketogenic diet, trying to pass the new year off, or adults who want to look like kids! If you’re looking to satisfy your sweet tooth with a delicious treat that’s a little healthier than what you would get at an ice cream shop or bakery, this keto pumpkin bread recipe is for you!
The holiday season is approaching, which means it’s time to experiment with new dessert dishes to wow your friends and family! With a thick and creamy cheesecake running through the middle, this simple to prepare keto low carb pumpkin bread has everything you love about pumpkin pie.
This recipe is gluten-free and utilizes a flour combination of almond flour and coconut flour, so everyone in your family may enjoy it regardless of their keto diet plans. This pumpkin bread recipe will be a family favorite in no time! They’ll be grateful to you for teaching them how to make this inventive keto pumpkin bread.
The Most Delicious Keto Bread made with pumpkin
What distinguishes this pumpkin bread recipe from the rest? For starters, it features a silky cheesecake middle that contrasts well with the keto pumpkin bread. But it’s not the only thing that sets it apart: it’s gluten-free thanks to the use of almond flour and coconut flour in lieu of normal flour.
Additionally, stevia is used as the sweetener in this recipe, ensuring that it is sugar-free. You can have the pumpkin taste of autumn in one simple to prepare keto dessert with one cup pumpkin puree and pumpkin spice flavoring in the keto bread! It’s like having two recipes in one, plus you can add chocolate chips to the cheesecake part, but this will make it no longer be sugar-free unless you use special chocolate chips.
Recipes for Keto Bread
It’s handy to have a few keto low carb recipes on hand for both sweet and savory meals, and we’ve got them all. To begin keto baking, all you need is a loaf pan, and the possibilities are endless. Our Best Keto Bread recipe utilizes almond flour and baking powder to get a beautiful rise, and stevia as a sweetener, so it’s sugar-free as well. Monk fruit may also be used as a sweetener, although the effects may vary. Simply spread a little almond butter on top and you’ll be pleased.
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If you’re looking for a bread with a bit more taste, try our savory Keto Coconut Flour Bread, which includes rosemary, onion, and garlic powder. This is one of our favorite keto bread recipes since it can be eaten on its own or used in sandwiches. If you’re looking for something a bit sweeter, try our Keto-Friendly Cream Cheese Bread, which would be delicious with cream cheese icing.
Our Chocolate Chip Zucchini Bread recipe is another sweet alternative, and it would be delicious with low-carb cream cheese icing. You may even convert this recipe into banana bread the next time you prepare it by changing some of the components. To stay on track with your low carb keto diet, we utilize almond flour and coconut flour with baking powder in all of our recipes. They also use a fair amount of butter in each dessert dish to make it rich and delicious.
Is Pumpkin a Keto-Friendly Food?
Despite the fact that canned pumpkin puree contains carbohydrates, it may still be considered keto if consumed in moderation. A cup of pumpkin puree contains around 7 grams of carbohydrates, which isn’t bad over the course of a dessert and will be low carb per serving. Because the net carbohydrates in this dish are minimal, you can still adhere to your keto diet. To give this keto pumpkin bread recipe lots of pumpkin flavor, be sure to add a lot of pumpkin pie spice.
Also, make sure you use pumpkin puree rather than pumpkin pie filling, which has a lot of sugar. If you want it to be even sweeter, you may use stevia or erythritol sweetener, but the pumpkin pie spice will enough. Plus, there’s enough butter in this keto pumpkin bread recipe to give it that rich flavor that everyone craves.
Sweeteners to Substitute for Sugar
In this gluten-free, simple keto pumpkin bread recipe, you may use a variety of sweeteners. Stevia, monk fruit, coconut sugar, and erythritol are all good choices, but they’re not available in every grocery shop. If you want more information, we have a more complete list of artificial sweeteners to use in keto-friendly recipes. The most essential thing is to stay away from sugar, since it contains a lot of carbohydrates that aren’t good for keto baking.
Are you looking for more Keto Pumpkin Recipes?
Since autumn has here, you may be looking for additional keto pumpkin recipes to complement your low-carb keto pumpkin bread. To create the ideal autumn taste, the majority of them utilize either pumpkin puree or pumpkin spice. All of these recipes are gluten-free because they utilize almond flour or almond meal.
These low-carb keto recipes make it simple to adhere to your keto diet plan, so give them a try the next time you want to bake anything with a pumpkin/autumn taste. You can use sunflower seed flour instead of almond flour or coconut flour in some of these recipes, but it’s more difficult to come by. Any breakfast will benefit from the addition of a pumpkin spice latte.
A Seasonal Favorite
Every Autumn, our family’s favorite bread was pumpkin bread, but it was never low carb keto bread. Pumpkin puree was a favorite of Grandma’s in a variety of baked goods, including pumpkin bread. She had many bread recipes for various sweets, such as zucchini bread, banana bread, and others, but she always put a lot of sugar in them, so they were never low carb (although it was, admittedly, delicious). Her bread recipes included gluten since this was before the gluten-free craze.
Grandma probably didn’t even know coconut flour existed, and it probably didn’t back then. Although she did usually use a lot of pumpkin pie spice and butter in her bread, it was always flavorful. I appreciate the recipe card she passed down to me, but it will take some effort to convert them to keto-friendly meals.
While a child, I recall sitting at the table as a variety of smells would drift from the kitchen. Everything was fresh and thrilling since I had virtually no baking experience at the time. Grandma’s renowned pumpkin bread used to draw neighbors from across the street. When I attempted to open the oven door and look inside, I always received a few slaps from Grandma.
“You’re allowing all the heat to escape!” Grandma would remark, “It’ll never bake at this pace!” And she was correct, but a kid doesn’t have the patience to wait for the delightfully scented products. Fortunately for me, all of the other activities in the kitchen kept me occupied while she finished the remainder of the dinner.
The whirring of a mixer, the sizzling of a frying pan, and the kneading of doughs were all enough to keep the clock ticking away. Before you knew it, 15 minutes had passed and Grandma had moved on to another portion of the dinner. Another 15 minutes would pass, then another, then another, and the meal would be ready before you knew it.
It was always wonderful to see the array of various dishes all put up on the table and ready to be served after a few hours had passed. The anticipation for the dinner was evident on everyone’s faces as a symphony of smells and spices filled the air. We had all been waiting for this one fleeting moment for the whole year. The dinner would only take about an hour, but it would be full with enough taste to leave a lasting impression.
Grandma’s excellent pumpkin bread may now be upgraded by including a cheesecake middle. There’s a new popular dessert in town, and it’s not zucchini bread!
Although this keto pumpkin bread recipe is simple to prepare, you must first ensure that you have the necessary equipment. To begin, you’ll need a mixer to combine the cheesecake filling and the gluten-free bread mixture. Although you may combine the almond flour, coconut flour, pumpkin spice, and other ingredients by hand, using a mixer will save you time and work.
Make sure the cheese is at room temperature before combining it, since this will make it more malleable. You may also add 1/2 teaspoon vanilla extract to the cheesecake mixture, even if the recipe doesn’t ask for it. Vanilla extract will provide a touch of vanilla taste, so it’s something you may want to try.
You’ll also need one loaf pan, but if you want to make two, you’ll need another loaf pan (and believe me, your guests will want a lot of pumpkin bread, so this is a wonderful idea). It’s also a good idea to line the loaf pan with parchment paper to ensure a clean result. If you don’t have parchment paper, grease the loaf pan with 2 tsp coconut oil or butter to ensure a clean keto pumpkin bread.
You could also try to make easy keto pumpkin muffins by using a muffin tin instead of a loaf pan, but parchment paper won’t be easy to use to line the tray so use 1/2 cup coconut oil or butter depending on how many pumpkin muffins you want to make. If you’re only making a few, then use less than 1/2 cup coconut oil and only use as much that is needed to lightly grease the tins. This might be a better option for you if you are baking out of a toaster oven as muffin tins are smaller.
Cover the top of the keto pumpkin bread with aluminum foil if it starts to brown too fast in the oven. Because aluminum foil absorbs part of the direct heat, the energy is distributed and browning is reduced.
After you’ve finished baking the keto pumpkin bread, set it aside for 1.5 hours to cool fully to room temperature before cutting into it. If you don’t allow it cool fully before serving it, it will break apart. 1 hour should enough, but you may want to wait an additional 30 minutes just to be safe.
Keto Pumpkin Bread Recipe: Step-by-Step Instructions
To begin, preheat your oven to 325 degrees Fahrenheit. When it comes to baking, 325 degrees is a relatively cold temperature, and it’s essential to bake at this temperature so that the interior bakes evenly before the exterior becomes too hot.
You should also place your oven rack in the bottom third of your oven. This may seem little, but it is the oven’s coldest area, and it will help keep the crust from browning too fast. You may start preparing the remainder of the ingredients while your oven is heating up.
You’ll want to start the cheesecake batter before you finish the remainder of the pumpkin bread. Simply mix all of the ingredients from the cheesecake part of the recipe (cream cheese, egg, erythritol, 1/4 cup sour cream, and stevia) in this step.
Set out your cream cheese to soften a few hours ahead of time to make things simpler. I personally let the cheese out overnight to soften it up as much as possible, although this isn’t absolutely essential. It will be much more difficult to combine and integrate all of the components if it isn’t soft. Set the mixture aside after it’s done so you can get started on the keto pumpkin bread.
After that, spray a 9-by-5-inch loaf pan with either coconut oil or butter. You can use parchment paper to make getting the loaf out of the oven easier, but you don’t have to. Furthermore, parchment paper may make the crust softer, and you may like a crispier crust.
This is your decision, and it will have no effect on the quality of the keto pumpkin loaf. In either case, oil the pan well to prevent the bread from sticking to the edges. If the loaf clings to the pan, it may break apart as you try to remove it, wasting all of your hard work.
After that, in their separate bowl, mix together all of the dry ingredients. 3/4 cup almond flour, 1/3 cup coconut flour, pumpkin spice, Himalayan pink salt, and baking powder are all included. You may change the amounts of the 3/4 cup almond flour and 1/3 cup coconut flour if you wish, but the end outcome is unlikely to be affected.
Also, make sure you’re using baking powder instead of baking soda. Baking soda and baking powder, despite their identical names, have drastically different characteristics, and employing baking soda will alter the bread’s ultimate outcome.
It’s crucial to mix the dry ingredients separately first to ensure they’re completely combined; otherwise, you’ll wind up with clumps of specific components, which will influence the bread’s flavor and quality. A large clump of salt in a loaf that is meant to be sweet is a no-no.
To ensure complete mixing, whisk together all the wet ingredients in a separate bowl for the same reason we mixed the dry components separately. To ensure that the erythritol is thoroughly mixed, begin with the canned pumpkin puree and erythritol. Double-check that you’re using pumpkin puree rather than pie filling, since pie filling has a lot of sugar and will add too many net carbohydrates to the bread, rendering it non-keto.
Once those two ingredients are properly mixed, add the 1/2 cup butter, stevia, vanilla, and egg. You will want to melt the butter first so that it is easier to mix with the other ingredients and to get the right texture for the batter.
It’s time to combine the wet and dry components once they’ve been well combined. Begin by incorporating a little amount of the flour mixture into the wet mixture at a time. After each part of the dry mixture has been well combined, add the next until both mixes have been thoroughly combined.
As soon as the wet and dry components are completely combined, stop mixing them. You run the danger of over-mixing the batter if you continue to combine them. A batter that has been over-mixed will result in a flatter loaf.
You add tiny quantities of air to the batter when you over-mix it. The bread will rise too fast because there is so much air in the batter, and when the air leaves, the loaf will flatten more than it should. It’s critical to stop mixing as soon as all of the ingredients are completely combined to produce the ideal bread.
1 cup of the keto pumpkin batter should be put aside after it’s fully combined. This will be used to cover the top of the cheesecake filling. Place the remainder of the batter in the oiled bread pan. Make sure the bottom of the pan is completely covered and that there are no gaps between the pan and the batter (which should be easy, as the keto batter has a liquid-like consistency).
Spoon the cheesecake mixture on top of the batter once it has been placed in the pan. You don’t want to push down on the cheesecake mixture because you want it to stay near to the middle of the loaf so it can serve as a filling. The cheesecake mixture does not need to be baked ahead of time since it will cook while the batter cooks.
You won’t even need to use a bain-marie to bake the bread. When making cheesecake, a bain-marie is used to ensure that the cheesecake cooks evenly. The water adds moisture to the top of the cheesecake, preventing it from breaking. This step is unnecessary since the cheesecake will cook within the batter.
After spooning all of the cheesecake mixture over the keto pumpkin batter, add the remaining cup of batter on top of the cheesecake mixture. Check for air pockets and fill them with batter to prevent the bread from flattening as it does when over-mixed. The loaf is ready to go into the oven once the remaining batter is put on top of the cheesecake mixture.
Set a timer for 1 hour and place the loaf on the rack. The bread will take 70 to 80 minutes to bake completely, but check it after an hour to make sure it isn’t browning too much on top. If it is, cover it with foil to prevent it from browning.
The top of the bread will begin to crack after 70 minutes, which is a strong indication that the bread is done. Insert a toothpick into the middle of the bread and remove it. If there is any batter residue, it will take a little longer to cook. The cheesecake part of the loaf may leave some residue, which is typical since the cheesecake filling has to solidify while the loaf cools.
It’s time to take the keto bread out of the oven if the toothpick comes out dry. Place the loaf on a cooling rack to finish cooling. Allow for at least 1.5 hours of cooling time for the cheesecake center to solidify. After the bread has cooled fully, you may begin slicing it.
Autumn and Winter Keto Pumpkin Bread!
This one-of-a-kind dish will be a success with your visitors, so jot it down on a recipe card or two to give out to them. It contains warming Autumn tastes that will keep you satisfied when the weather cools, and the nutrition serving sizes are modest enough that you may have second helpings. This gluten-free bread has a low net carb count, so there’s no reason not to try it! When you need an outstanding dessert that everyone will like, try this keto dish.
Search “– Pumpkin Bread with Low Carbs” in MyFitnessPal to easily add the recipe.
Pumpkin Bread with Low Carbs
Pumpkin bread with a thick cream cheese filling that’s low in carbs. Perfect for the autumn season.
2 hours 55 minutes total time
285 calories per serving
15-minute prep time
1 hour and 30 minutes of rest
Time to cook: 1 hour and 10 minutes
Layer of Cheesecake
Preheat the oven to 325 degrees F and place an oven rack in the bottom third of the oven.
In a large mixing bowl, whisk the cream cheese, erythritol, sour cream, and egg until thoroughly mixed; put aside.
Spray a 9-by-5-inch loaf pan liberally with nonstick coconut spray.
In a larger bowl, whisk together the flours, pumpkin spice, baking powder, and salt.
In a large mixing bowl, whisk together the pumpkin puree and erythritol, then add the melted butter, stevia, vanilla, and egg.
In a separate bowl, whisk together the flour and salt until well mixed.
1 cup of the pumpkin batter should be set aside. Pour the remaining batter into the prepared loaf pan’s bottom.
Place the cream cheese mixture on top of the pumpkin batter, then the remaining cup of pumpkin batter on top of that.
Bake for 70-80 minutes, or until the top is cracked and a cake tester inserted in the middle comes out clean. Cool for 20-30 minutes on a wire rack until the cheesecake layer is firm, then transfer onto a plate or cake stand and turn upright.
Allow at least 1 1/2 hours for cooling.
NOTE: Check on the bread after 60 minutes to ensure that any cheesecake layer that has accumulated on top isn’t scorching. It’s ok if it’s somewhat browned.
Serving Size: 1/10 Loaf Net Carbs: 5g
Low Carb Pumpkin Bread
Per Serving Amount
285 calories 234 calories from fat
daily value in percent*
40 percent fat (26g)
Carbohydrates account for 83% of the total.
3 g (12 %) fiber
10 percent protein (5g)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Low Carb Pumpkin Bread is a term used to describe a bread that is low in carbohydrates.
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It is not easy to make a gluten free and keto pumpkin bread but we have done it! We have used our go-to keto pumpkin bread recipe and added in a few key ingredients and we have got our keto pumpkin bread with cheesecake ribbon recipe!. Read more about keto pumpkin pancakes cream cheese and let us know what you think.
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