I’ve tried pumpkin spice cheesecake and in the past and found it a bit too much, though I do like a punch of the cream cheesiness. I thought, why not incorporate it into a pumpkin spice loaf recipe for the ultimate combination? And so this low-carb, keto-friendly pumpkin spice cheesecake loaf was born.

Keto Pumpkin Spice Cheesecake Loaf Recipe

Cheesecake Layer Ingredients:

• 4 oz cream cheese (*Use vegan cream cheese for vegan option.)
• 2 tablespoons sour cream (*Use vegan sour cream for vegan option.)
• 1 large egg, room temperature (*Use chia egg for vegan option.)
• 5 drops liquid stevia, vanilla-flavoured
• 1½ tablespoons erithrytol, powdered in a spice/coffee grinder
• 2 teaspoons coconut flour
• 1 teaspoon vanilla-flavoured whey isolate (*Or vegan protein powder for vegan.)

Pumpkin Spice Bread Ingredients:

• 1 cup (96g) blanched almond flour
• 2 tablespoons coconut flour
• ¼ cup vanilla-flavoured whey isolate (*Or vegan protein powder for vegan.)
• 3 tablespoons Sukrin Gold (*Or other granulated erithrytol-stevia blend or similar sweetener like Swerve, if not available)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon nutmeg, (freshly grated if possible)
• ¼ teaspoon all spice
• ⅛ teaspoon ground clove (*Or more all spice)
• 1 teaspoon baking powder
• ⅛ tsp Himalayan pink sea salt
• ⅓ cup pumpkin purée
• 2 large eggs, (*Use chia egg for vegan option.)
• ¾ teaspoon raw cider vinegar
• 3 tablespoons unsalted butter, melted (*Use coconut oil for vegan option.)

Directions:

1. First make the cream cheese filling. Combine the cream cheese, erythritol, sour cream, liquid stevia, coconut flour, vanilla whey isolate and egg in a large bowl and beat with a mixer until fluffy; set aside.

2. Preheat the oven to 350F. Line a 9x5" (23x13 cm) loaf pan with parchment paper, or use a silicon loaf pan.

3. In a large bowl, mix together the almond flour, coconut flour, whey isolate, sweetener, pumpkin pie spice, baking powder, and sea salt. Add the pumpkin puree, cider vinegar, eggs, and melted butter. Mix until well combined.

4. Pour ½ of the pumpkin batter into your loaf pan, using a spatula to smoothie the outer edges higher up the sides of the pan to form a cavity in the centre. Spoon/pour the cream cheese mixture into the centre of the batter and then spoon the remaining batter along the edges of the pan, adding a few dollops down the centre. Use a knife to gently cut into the batter to form swirls.

5. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Allow to cool completely before removing from the pan and slicing.

Did you try this keto pumpkin spice cheesecake loaf recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)