Ingredients
Scale
- 2 cups almond flour
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup cream cheese
- 1/4 cup erythritol (or other keto-friendly sweetener)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Combine the almond flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl.
- Mix the pumpkin puree, eggs, erythritol, and vanilla extract until smooth in another bowl.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Pour half of the batter into the prepared loaf pan.
- Blend the cream cheese with a little sweetener in a small bowl and spoon it over the batter in the pan.
- Top with the remaining batter and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and enjoy your keto pumpkin bread.
Notes
Serve warm or at room temperature. Pairs well with whipped cream or low-carb butter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg