Stuffed Low Carb Pumpkin Bread

10 Slices190 cals

The first two things that come to mind when I think of October are 1. Halloween and 2. PUMPKINS! Unfortunately biting into a pumpkin like an apple probably isn’t gonna be the most appetizing thing in the world (I’ve tried it…NOT WORTH IT). What IS it worth though is the low carb pumpkin bread we’re about to make so lets get to it!

Start by taking out a large bowl then add into it 3 large eggs (a little kitchen hack here is if you get a piece of shell use the big half of your shell to scoop it out, it’ll act like a magnet). Continue with 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 pure pumpkin, 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 ( use a hand mixer to make things easier)!

After it’s mixed it’ll turn out pretty thick so don’t worry! Next take out a bread dish or pan, coat it with some non-stick cooking spray, add 3/4 of your mix into it, and smooth out the top.

Now we’re gonna stuff it so get another bowl and add into that one 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. Mix everything together until it’s nice and smooth then pour that on top of your mix. Add the rest of your mix on top of that and do your best to close it in by spreading it around. Last bake it on 350F/176C for around 45-50 minutes or until the top has a nice golden brown color!

I don’t know about you guys but I usually spread cream cheese on top of my pumpkin bread anyways so having it stuffed inside is like some sort of weird fantasy of mine thats been fulfilled and now my part of me feels empty. Seriously though this bread is INSANE!!!

Tip:

  • If you want more filling just double the filling recipe and add more layers!
Stuffed Low Carb Pumpkin Bread Recipe

Stuffed Low Carb Pumpkin Bread

Would you believe me if I told you you could make a LOW CARB PUMPKIN BREAD that's STUFFED WITH CREAM CHEESE? Well you don't have to…here it is!!!
5 from 1 vote
Print Pin Rate
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

Ingredients

Bread

  • 3 Large Whole Eggs
  • 3 Ounces Milk Substituteor Milk (I like Vanilla)
  • ½ Cup Coconut Flour8 Tablespoons or 60g
  • 1 Cup Almond Flour112g
  • 2 Scoops Protein Powder60g Vanilla
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Cup Pumpkin Puree122g
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Sweetener
  • 1 ½ Tablespoons SyrupSugar Free
  • 3 Teaspoons Baking Powder
  • 1 ½ Tablespoons ButterMelted
  • 1 Pinch Salt

Filling

  • 4 Tablespoons Cream Cheese120g Fat Free or Reduced Fat
  • 2 Tablespoons Sweetener
  • 1 Large Whole Egg
  • ½ Scoop Protein Powder15g 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

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

8 Comments

  1. 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

  2. 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!!!

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

    Could I substitute oat flour for almond flour?

  4. 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!

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