Low Carb, Gluten Free Pumpkin Cheese Cake Loaf

Our healthy lifestyles didn’t call for overindulging in tasty treats. But, life is about balance and finding ways to eat your cake and stay on track with your goals. As new methods of baking started to surface over the years, I HAD to jump on trying them! I’ve tried so many recipes with protein powders, failed mug cakes, instant cookies with protein and peanut butter. But what I found is baking with natural ingredients saves me time, money and tastes a million times more delicious.
I have a great network of friends who share healthy recipes and take eating treats to a new level. That is why we want to share this with you. It’s the love for fall and all of the flavors wrapped into one little loaf of heaven.

I hope you like it! Feel free to send and share comments and photos! Sharing makes eating healthy so much fun in a community of health-minded people, who don’t want to give up the yummy treats.


Low Carb Pumpkin Cream Cheese Loaf

1 (8 ounce) package cream cheese (We used pumpkin spice cream cheese…you can always have more pumpkin)

1/4 cup baking Stevia 

1/4 teaspoon stevia extract powder

1 tablespoon coconut flour

1 egg

1 teaspoon orange or lemon extract

1 2/3 cups almond flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable or coconut oil

5 eggs

3/4 cup Stevia (optional)

1 pack of Splenda (optional)


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans.
  2. In a medium bowl, combine cream cheese, 1/4 cup powdered Stevia, 1/4 teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 2/3 cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside
  3. Place pumpkin, vegetable oil, 5 eggs 3/4 cups of Stevia and 3/4 teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour 1/4 of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about 1/4 batter over each cheese layer.
  4. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

I know this seems like a lot of ingredients! Chances are most of them are in your spice cabinet already.  If not, save the trip to the store & buy below with us:

Buying in bulk saves $$$ especially with Almond Flour!

We tweaked the recipe just slightly, we didn’t want it to be overly sweet! Recipe courtesy of www.lowcarbyum.com 

Crystal & Tiffany

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