Low Carb Pumpkin Cream Cheese Bread
Servings 12
Calories 199kcal
Ingredients
- 1 cup coconut flour
- ½ cup Sukrin Gold or another sugar free granulated sweetener
- 3 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup pumpkin puree
- 6 tablespoon butter Horizon Organic, softened
- ⅓ cup sour cream Horizon Organic
- ⅓ cup half & half Horizon Organic
- 1 teaspoon maple extract
- 1 teaspoon pumpkin spice liquid stevia
- 4 eggs
Cream Cheese Filling
- 6 oz cream cheese softened
- 2 tablespoon sour cream Horizon Organic
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
Instructions
- Preheat the oven to 350 degrees F.
- Whisk the first 6 ingredients together. Set aside.
- Place the pumpkin puree, butter, sour cream, half & half, maple extract and stevia in a stand mixer and blend until incorporated. Taste and adjust sweetness if needed.
- Add in the eggs to the stand mixer and blend until well combined.
- Pour in the dry ingredients and blend until incorporated.
- Grease a 9 by 5 loaf pan.
- Prepare the cream cheese filling by placing all ingredients in another bowl and stand mixer or an electric mixer to blend on high until smooth.
- Pour half the pumpkin batter into the loaf pan then spread the cream cheese layer and then spread the rest of the pumpkin batter.
- Bake for 45-50 minutes or until batter in center of loaf looks set and edges are browned. Allow to cool 15 minutes then loosen edges with a knife.
- Enjoy warm if you prefer. Refrigerate until ready to serve. We enjoyed this best after if was chilled overnight.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 252mg | Potassium: 141mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg