Description
A moist and flavorful keto-friendly pumpkin bread with a rich cream cheese swirl, 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
- 1/2 tsp baking soda
- 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 coconut oil
- 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 9×5 inch loaf pan.
- In a large bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, beat eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
- Combine wet and dry ingredients, mixing until just incorporated.
- In a small bowl, mix cream cheese, powdered erythritol, and vanilla extract until smooth.
- Pour half the pumpkin batter into the loaf pan. Spoon cream cheese mixture over the batter, then top with remaining batter.
- Use a knife to swirl the cream cheese into the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.