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 in another bowl until smooth.
- 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 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. Slice and enjoy plain or with butter. Add chopped nuts or cinnamon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg