Try this Keto Pumpkin Cheesecake Bread recipe, or contribute your own.
Suggest a better descriptionPrepare the bread:
1. Preheat oven to 350 degrees F. Line a small loaf pan (8.5 x 4.5 inches) with parchment paper with overhand for easy removal. Lightly spray the line pan with coconut or avocado oil.
2. In a medium bowl, using a whisk, combine eggs, pumpkin puree, stevia, vanilla, cinnamon, and pumpkin pie spice.
3. Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in salt and baking soda.
4. Measure out 1 cup up the batter and set aside. Using a rubber spatula, pour the remaining batter into the prepared pan.
Cheesecake Layer:
5. In a medium bowl, combine the cream cheese, sour cream, egg, and more stevia to taste. I also like to add cinnamon and vanilla extract to this mixture, but that's optional.
6. Pour the cheesecake mixture into the bread pan, so it lays on top of the bread batter layer.
7. Pour the rest of the bread batter on top of the cheesecake and smooth the top with a rubber spatula.
8. Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 402 | ||
Calories from Fat: 327 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 48 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 76.9mg | 24 % | |
Sodium 300.5mg | 10 % | |
Potassium 272.1mg | 7 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 9.9g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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