Stuffed Low Carb Pumpkin Bread

10 Slices190 cals

The first two things that come to mind when I think of October? Halloween and PUMPKINS! If you’ve been following me for awhile then you’re well aware of my love for pumpkin recipes. This Stuffed Low Carb Pumpkin Bread is one of my favorites! Packed with protein, easy to make, and absolutely delicious.

Start by taking out a large bowl and adding into it 3 large eggs, 3 ounces of milk or milk substitute, 1/2 cup of coconut flour, 1 cup of almond flour, 2 scoops of protein powder, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, 1/4 cup of a sweetener, 1 1/2 tablespoons of a sugar free syrup, 3 teaspoons of baking powder, 1 1/2 tablespoons of melted butter, and a pinch of salt.

Mix everything together. Using a hand mixer, if you have one, will make this step much easier!

Once mixed it should be pretty thick so don’t worry!

Take out a bread dish or pan, coat it with some non-stick cooking spray, and add 3/4 of your low carb pumpkin bread mix into it.

Flatten out the top and get ready to stuff it!

Low Carb Pumpkin Bread Stuffing

In another bowl, mix together 4 tablespoons of a reduced fat or fat free cream cheese, 2 tablespoons of a sweetener, 1 large egg, 1/2 scoop of protein powder, and 1 teaspoon of vanilla extract.

Keep mixing until it’s nice and smooth then spread it on top of your flattened out mix in your dish or pan.

If you want more filling/stuffing, double this portion of the recipe. You could also add more layers if you want too!

Add the rest of your low carb pumpkin bread mix on top of that and do your best to evenly distribute it.

Bake it on 350F/176C for around 45-50 minutes or until the top is golden brown.

I don’t know about you all but I usually spread cream cheese on top of my pumpkin bread anyways. Having it stuffed inside? My pumpkin bread dreams are now a reality!

Seriously though, this bread is DELICIOUS!

Love pumpkin? Try our Healthy Pumpkin Chili recipe next!

Stuffed Low Carb Pumpkin Bread Recipe

Stuffed Low Carb Pumpkin Bread

Remix your unhealthy pumpkin bread with this Stuffed Low Carb Pumpkin Bread recipe that's easy to make, high protein, and delicious!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: bread, cream cheese, low carb, pumpkin
Servings: 10 Slices
Calories: 190kcal
Cost: $5
Course: Dessert
Cuisine: American
Keyword: bread, cream cheese, low carb, pumpkin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 Slices
Calories: 190kcal
Cost: $5

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Ingredients

Bread

  • 3 Large Whole Eggs
  • 3 Ounces Milk Substitute - or Milk (I like Vanilla)
  • ½ Cup Coconut Flour - 8 Tablespoons or 60g
  • 1 Cup Almond Flour - 112g
  • 2 Scoops Protein Powder - 60g Vanilla
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Cup Pumpkin Puree - 122g
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Sweetener
  • 1 ½ Tablespoons Syrup - Sugar Free
  • 3 Teaspoons Baking Powder
  • 1 ½ Tablespoons Butter - Melted
  • 1 Pinch Salt

Filling

  • 4 Tablespoons Cream Cheese - 120g Fat Free or Reduced Fat
  • 2 Tablespoons Sweetener
  • 1 Large Whole Egg
  • ½ Scoop Protein Powder - 15g Vanilla
  • 1 Teaspoon Vanilla Extract

Instructions

  • Mix together all of your Bread ingredients in a large bowl
  • Coat a bread dish or pan with some non-stick cooking spray and pour ¾ of your mix in
  • Mix all of your Filling ingredients together in a bowl
  • Evenly distribute your Filling over your mix
  • Add the rest of your mix on top and spread it around
  • Bake on 350F/176C for 45-50 minutes or until the top is golden brown

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1903
  • Fat: 89g
  • Saturated Fat: 30g
  • Sodium: 1481mg
  • Carbs: 111g = 73g NET CARBS!
  • Fiber: 38g
  • Sugar: 30g
  • Protein: 142g
 
Calories in each piece (if you cut 10):
  • Calories: 190
  • Fat: 8.9g
  • Saturated Fat: 3g
  • Sodium: 148.1mg
  • Carbs: 11.1g = 7.3g NET CARBS!
  • Fiber: 3.8g
  • Sugar: 3g
  • Protein: 14.2g

Nutrition

Calories: 190kcal | Carbohydrates: 11.1g | Protein: 14.2g | Fat: 8.9g | Saturated Fat: 3g | Sodium: 148.1mg | Fiber: 3.8g | Sugar: 3g

10 Comments

  1. Ed on November 1, 2020 at 11:08 am

    5 stars
    This has become a favourite of my family. For bonus points, it works wonderfully as a banana loaf, too! I tried an apple variant, but that came out a little dry — I need to tweak that one a bit.

    • Derek Howes on November 12, 2020 at 11:12 pm

      Love this Ed! Thanks for the awesome feedback.

  2. Marie on August 1, 2019 at 12:00 am

    Hi! How is it if I change the pumpkin in the recipes for sweet potato? I’m from Norway, and pumpkin is expensive and hard to get… looking at your proteinbreads etc. where you use pumpkin – would really like to make them.

    Btw. Love your recipes!! Made several, all have been soooo tasty 😀 never stop!

  3. Sherri on February 17, 2017 at 12:00 am

    Could I substitute oat flour for almond flour?

  4. Low Carb Culinerè on February 1, 2017 at 12:00 am

    Tried this recipe for the second time and absolutely love it! I made some small adjustments by cutting down to 1/3 cup of coconut flour and putting in an extra 2/3 cup of protein powder, also doubled the cinnamon because I love my cinnamon flavor with pumpkin! I also put some plain Greek yogurt in with the cream cheese layer, and about 1/2 cup of chocolate chips. Ate several pieces when it came out of the oven, and it was scrumptious, especially with the goeey chocolate chips. Keep doing what your doing Protein Chef, I give this recipe 10/10!

    • Derek Howes on February 1, 2017 at 12:00 am

      Hey! Thank you for the feedback and glad to hear it worked out for you! I think this is on order for me to make again…its been awhile. Love pumpkin!!!

  5. Sara on December 19, 2016 at 12:00 am

    I was wondering if you could make these muffins instead of bread. I am building and paleo. Of course this would be an awesome treat instead of conventional treats during the holidays. Thank you

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