CREAM CHEESE FILLED KETO PUMPKIN BREAD

Cream Cheese Filled Keto 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.

 CourseBread, Snack

 CuisineAmerican

 Keywordcream cheese, pumpkin

 Prep Time10 minutes

 Cook Time1 hour

 Total Time1 hour 10 minutes

 Servings12 people

 Calories272kcal

 AuthorLisa MarcAurele

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

US Customary – Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Instructions

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
• In a medium bowl, combine cream cheese, 1/4 cup powdered erythritol, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 5 eggs 3/4 cup erythritol and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

Notes

Be careful not to spread the cream cheese filling too close to the edges. Otherwise it may be noticeable on the outside of the bread.

To change things up, chocolate chips can be added to the filling or batter. The top of the bread can also be topped with a low carb streusel made of chopped nuts, cinnamon, sweetener, and a little low carb flour.

Makes 2 loaves (about 24 slices)

Nutrition

Serving: 1slice | Calories: 272kcal | Carbohydrates: 6g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 191mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3550IU | Vitamin C: 0.8mg | Calcium: 90mg | Iron: 1.4mg

Additional Info

Net Carbs: 4 g | % Carbs: 5.9 % | % Protein: 10.4 % | % Fat: 83.6 %

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Chaffle Recipe LCHF

 CHAFFLE RECIPE INGREDIENTS

• 1 large egg
• 1/2 c. shredded cheese
• Pinch of salt
• Seasoning to taste

KETO CHAFFLE RECIPE INSTRUCTIONS

1. Preheat the mini waffle maker.  (I used this mini waffle maker I purchased from Amazon)
2. In a bowl- whisk the egg until beaten.
3. Shred the cheese (any flavor or combination you like).
4. Add the cheese, salt and seasoning to the egg, then mix well.
5. Scoop half of the mixture on the waffle maker, spread evenly.
6. Cook 3-4 minutes, until done to your liking (crispy).
7. Pull it off and let cool.
8. Add the rest of batter and cook the 2nd waffle.
9. Enjoy!

Cream Cheese Pumpkin Muffins LCHF

CREAM CHEESE PUMPKIN MUFFINS

These keto cream cheese pumpkin muffins are the perfect fall recipe for anyone looking for ketogenic, low carb, sugar-free, nut free or vegetarian pumpkin recipes! Serve these keto cream cheese pumpkin muffins for breakfast, brunch or take them to your next fall party!

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Ingredients

Muffins:

• 4 eggs
• 1 egg white
• ½ cup (4 oz) unsalted butter
• 2 tbsp (28g) coconut oil
• 1 cup (244g) pumpkin puree
• 1 tbsp pumpkin pie spice
• 1 ½ cups (288g) golden monk fruit sweetener (or Swerve Brown Sugar
• 2 tsp pure vanilla extract
• 1/2 cup + 2 tbsp (70g) coconut flour
• ¼ tsp salt
• 1 tsp baking soda
• 2 tsp cream of tartar

Filling:

• 3 oz cream cheese, softened
• 1 tbsp (15 mL) heavy whipping cream
• 1 tbsp (12g) golden monk fruit sweetener ( I used Swerved Confectionate Sweetener)
• ½ tsp pure vanilla extract

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Instructions

1. Preheat oven to 350 degrees and line muffin tin with muffin liners.
2. Melt together butter and coconut oil. To a mixing bowl, add melted butter, melted coconut oil, eggs, egg white, pumpkin puree, golden monk fruit sweetener, vanilla extract, and pumpkin pie spice and mix together using an electric mixer. Add coconut flour, salt, baking soda, and cream of tartar and mix again with an electric mixer. Spoon mixture into muffin liners*.
3. To a food processor, pulse 1 tbsp of golden monk fruit sweetener for filling until powdered.
4. To a separate bowl, combine filling ingredients and mix with a spoon until well-combined. Spoon filling the mixture into muffin liners atop pumpkin mixture**. Using a toothpick, swirl filling into pumpkin mixture.
5. Bake muffins until the toothpick can be poked into the center and come out cleanly about 30-35 minutes. Serve warm and enjoy!