Low Carb Cream Cheese Pumpkin Bread Recipe


A delicious low carb cream cheese pumpkin bread. This gluten free bread has a sweet and creamy filling made with cream cheese. It’s a fabulous treat. It wasn’t that difficult to convert the old recipe into a gluten free low carb bread. I just had to sub in almond flour and replace the sugar. The resulting low carb cream cheese pumpkin bread was fabulous. I liked it much better than the one I made earlier with coconut flour. I did use vegetable oil in the recipe, but next time I will try coconut oil to make it healthier and less greasy.



This low carb cream cheese pumpkin bread made with almond flour is extremely moist and the spices were perfect. You’d never know this cream cheese pumpkin bread is low carb and gluten free. It’s one of those recipes that could easily be served to people without them suspecting it is sugar free or low carb.

Low Carb Cream Cheese Pumpkin Bread
A delicious low carb pumpkin bread filled with cream cheese. This gluten free bread has a sweet and creamy filling made with cream cheese. It's a fabulous treat.
 Course Bread, Snack
 Cuisine American
 Keyword cream cheese, pumpkin
 Prep Time 10 minutes
 Cook Time 1 hour
 Total Time 1 hour 10 minutes
 Servings 12 people

Ingredients

8 ounces cream cheese
1/4 cup powdered erythritol or Swerve confectioners
1/4 teaspoon stevia extract powder
1 tablespoon coconut flour
1 egg
1 teaspoon orange extract or lemon extract
1 2/3 cups almond flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup coconut oil or other oil
5 eggs
3/4 cup powdered erythritol or Swerve confectioners
3/4 teaspoon stevia extract powder

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
  2. Read full recipes here >> lowcarbyum.com/low-carb-gluten-free-cream-cheese-filled-pumpkin-bread/


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