Low-Carb Spiced Pumpkin Bread Stuffed with Cheesecake

Let the pumpkin season begin! Here in the chilly Canadian North it already feels like fall, with cooler days and nights that make me want to get a head start on baking. One of my favorite autumn treats is this spiced low-carb pumpkin bread stuffed with a creamy cheesecake layer—yes, you read that right.

Baking this pumpkin bread fills the house with warm, comforting aromas of cinnamon and fall spices. It’s the perfect way to welcome the season.

A gluten-free pumpkin bread perfect for a snack

This spiced pumpkin loaf is moist, dense, and packed with autumn flavor. The cheesecake layer keeps the bread tender for days, and a slice is a lovely snack with a hot cup of tea, coffee, or a low-carb almond milk latte. It also makes a convenient grab-and-go breakfast.

This pumpkin bread is:

• Low carb
• Gluten-free
• Keto-friendly
• Refined sugar-free

Low-carb pumpkin bread batter and cheesecake filling

Here are a few tips to ensure your low-carb pumpkin bread turns out perfectly every time:

1. Line your loaf pan with parchment paper. It prevents sticking and makes it easy to lift the loaf out intact.
2. Fold the dry ingredients into the wet mixture gently—do not overmix.
3. The batter will be heavy and not pourable; that’s expected.
4. Fill the loaf pan with half the batter, then spread about 3/4 of the cheesecake filling over it.
5. Top with the remaining pumpkin batter, spoon on the remaining cheesecake filling, and swirl with a spoon.
6. After about 10 minutes of baking, place a piece of parchment or foil over the loaf to prevent over-browning.
7. Xanthan gum helps bind the dough. If you need a substitute, consult a reliable guide to xanthan gum alternatives.

For more on baking with almond flour, check a comprehensive guide to low-carb baking techniques.

What is the best sweetener?

Use your preferred 1:1 low-carb sweetener. Powdered forms blend more smoothly and give a better texture than granulated, in my experience, but feel free to use what you like.

My top pick is a monk fruit blend with erythritol because it has minimal aftertaste. Powdered erythritol, Swerve, Truvia, or allulose will all work well in this recipe. Note: xylitol is toxic to dogs and cats, so avoid it if you have pets.

Whipped cream cheese frosting for the top (optional but delicious)

The loaf is wonderful by itself, but a whipped cream cheese topping elevates it. This topping is like a stabilized whipped cream that tastes like cream cheese frosting without the heavy sweetness of powdered sugar. Sweeten to taste with your favorite sweetener.

Tips for a perfect whipped cream cheese frosting:

1. Whip cold cream cheese until soft and spreadable.
2. Scrape down the bowl to ensure smooth blending.
3. Add heavy cream, vanilla, and sweetener and mix on low until combined, then increase speed until soft and fluffy.
4. Pipe or spread onto the cooled loaf and garnish with raw pumpkin seeds for presentation.

Storage tips and suggestions for your low-carb pumpkin loaf

You can enjoy this pumpkin bread cold from the fridge or at room temperature. Chilled, the frosting is thicker and the texture is firmer; at room temperature the frosting softens and the loaf remains dense and sliceable.

Store the loaf covered on the counter for up to three days, or refrigerate for up to five days.

Freezing: Freeze the loaf (without frosting) for up to one month. Make sure the loaf is completely cooled to room temperature before wrapping and freezing.

Salted Caramel Sugar-Free Cheesecake Recipe (Gluten-Free & Keto Too!)

Sticky Keto Caramel Sauce That Won’t Crystallize or Harden

Soft and Chewy Salted Caramel Pecan Bars (Gluten Free & Low Carb)

Fall-Inspired Low Carb Pumpkin Muffins (Gluten-Free & Keto Friendly)

A Perfectly Spiced Low Carb Pumpkin Bread

A lightly spiced, moist pumpkin bread stuffed with a cream cheese filling. Low carb, keto-friendly and gluten-free.

Ingredients

Pumpkin Bread Batter

• 1/2 cup butter
• 4 large eggs
• 3/4 cup pumpkin puree
• 1 Tbsp apple cider vinegar
• 1 1/3 cup almond flour
• 1/2 cup coconut flour
• 2/3 cup powdered erythritol-monk fruit blend (or preferred sweetener)
• 1 Tbsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves

Cheesecake Filling

• 1 cup cream cheese
• 1 large egg
• 1 tsp vanilla
• 1/4 cup powdered erythritol-monk fruit blend (or preferred sweetener)

Toppings

• 2 Tbsp raw pumpkin seeds

Whipped Cream Cheese Topping

• 1/2 cup cream cheese
• 1/2 cup heavy whipping cream
• 1 tsp vanilla
• 2 Tbsp powdered erythritol-monk fruit blend (or preferred sweetener)

Instructions

Cheesecake Filling

1. Whip cream cheese in a medium bowl or stand mixer until light and fluffy.
2. Add egg, vanilla, and sweetener and whip until well combined. Set aside.

Pumpkin Loaf

1. Preheat oven to 350°F (180°C). Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
2. Whisk together almond flour, coconut flour, baking powder, xanthan gum, spices, and salt; set aside.
3. Beat butter and sweetener until creamy. With the mixer on low, add eggs one at a time, then add pumpkin puree and apple cider vinegar and mix until incorporated.
4. Fold dry ingredients into the wet mixture in small batches—do not overmix. The batter will be thick.
5. Spoon half the batter into the prepared pan, then spread about 3/4 of the cheesecake filling over it. Add the remaining batter, dollop the remaining cheesecake filling on top, and swirl gently with a spoon.
6. Bake for 20 minutes, then carefully cover the loaf with parchment or foil to prevent over-browning. Continue baking for another 35–40 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a rack.

Whipped Cream Cheese Frosting

1. Whip cold cream cheese until soft and spreadable. Scrape the bowl as needed.
2. Add heavy cream, sweetener, and vanilla; whip until thick and fluffy.
3. Spread over the cooled loaf and sprinkle with raw pumpkin seeds.

Notes

1. Xanthan gum provides structure; without it the loaf can be crumbly. 2. Use the sweetener you prefer—powdered blends and allulose work particularly well. 3. Gently fold dry ingredients into wet to keep the loaf tender. 4. Cover the loaf mid-bake to avoid over-browning. 5. Coconut and almond flours are balanced here; changing amounts will affect texture. 6. A little apple cider vinegar helps the leavening and adds lift without leaving a vinegar taste.

Nutrition Information:

Yield: 18
Serving Size: 1

Amount Per Serving:
Calories: 300
Total Fat: 26g
Saturated Fat: 13g
Cholesterol: 119mg
Sodium: 360mg
Carbohydrates: 8.2g
Fiber: 3.3g
Sugar: 7g
Protein: 8g

Nutritional information is approximate and provided as a courtesy. Net carbs are total carbs minus fiber. Sugar alcohols are not included in net carb counts in this summary.

Did you make this recipe?

Share a photo or leave a comment to let us know how it turned out.