Go Back
+ servings
low carb pumpkin bread filled with cream cheese being sliced on a cutting board

Low Carb Pumpkin Bread

Low carb pumpkin bread filled with a dense cream cheese filling. Perfect for fall time.
Course Dessert
Cuisine American
Keyword Low Carb Pumpkin Bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 55 minutes
Servings 10
Calories 285kcal


Cheesecake Layer


Cheesecake Layer

  • Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. 
  • Combine the cream cheese, erythritol, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

Pumpkin Bread

  • Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray. 
  • Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside. 
  • Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla and egg. 
  • Whisk in the flour mixture until just combined. 
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. 
  • Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer. 
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright. 
  • Let cool completely, at least 1 1/2 hours. 
  • NOTE: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer the settled at the top isn't burning. Slightly browned is fine!



Net Carbs: 5g
Serving Size: 1/10 Loaf


Calories: 285kcal | Carbohydrates: 8g | Protein: 5g | Fat: 26g | Fiber: 3g