Low-Carb Pumpkin & Orange Cheese Bread

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I have to tell you guys, I'm really proud of this keto treat! I had no idea if it was going to work but it was a huge success!

This is the perfect low-carb & keto recipe for fall. Simple orange & pumpkin spice flavored cake topped with creamy orange and pumpkin cheesecake layers.

The grain-free base is soft and moist, while the sugar-free cheese topping melts in your mouth. One loaf makes 10 to 12 servings depending on the size of each cut. Instead of a regular loaf you can make muffins instead. They are better for portion control and also freeze well.

Why Use a Kitchen Scale for Low-Carb Baking?

For best results, use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product or brand or if you make you own ingredients (e.g. making almond flour by grinding almonds.

Why Use Water Bath to Make Cheesecake?

Using water batch helps keep the top of the cheesecake moist and will prevent it from cracking (not like the one I made as it cracked!). To do that, simply place a small baking dish or a ramekin filled with water in the oven. It will evaporate slowly while baking.

Why Use Cream of Tartar?

When combined with baking soda, cream of tartar acts as a leavening agent. Instead of cream of tartar and baking soda you can use 2 teaspoons of gluten-free baking powder. If you don't have cream of tartar, you can either use apple cider vinegar also use a teaspoon of gluten-free baking powder instead of cream of tartar and baking soda.

Nutritional values (per serving, 1 slice)

Ingredients (makes 12 servings)

Cheesecake topping:

• 2 ¹/₂ cups cream cheese (600 g/ 1.3 lbs)
• 1 large egg
• ¹/₃ cup powdered Erythritol or Swerve (53 g/ 1.9 oz)
• 1 tsp natural orange extract or 2 tsp fine orange zest
• 2 tbsp fresh orange juice (30 ml)
• ¹/₂ tsp pumpkin pie spice mix or cinnamon
• ¹/₂ cup unsweetened pumpkin puree (100 g/ 3.5 oz)

Bread:

• 2 cups almond flour (200 g/ 7.1 oz)
• 2 tsp pumpkin pie spice mix (you can make your own)
• 1 tsp cream of tartar or apple cider vinegar
• ¹/₂ tsp baking soda
• 1 tbsp fresh orange zest
• ¹/₄ cup butter or virgin coconut oil (60 ml/ 2 fl oz)
• 4 large eggs
• ¹/₂ cup granulated Erythritol or Swerve (100 g/ 3.5 oz)
• ³/₄ cup unsweetened pumpkin puree (150 g/ 5.3 oz)

Instructions

1. Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweeteners, orange extract and orange juice. Optionally, add a few drops of stevia. Set aside.
   
2. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). In a bowl, mix the dry ingredients: almond flour, pumpkin spice mix, cream of tartar and baking soda.
   
   
3. In another bowl, whisk the eggs, melted butter and sweetener. Optionally, add a few drops of stevia.
   
4. Transfer the egg mixture into the first bowl with the dry ingredients and mix well. Spoon in the pumpkin puree and mix in.
   
   
5. Add orange zest (finely grated or roughly like I did mine). Optionally, you can add 2 to 4 tablespoons of orange juice. This will result in a cake that is more moist.
   
6. Spoon the bread batter into a loaf pan (I used 23 x 13 cm/ 9 x 5 inches pan) and spread evenly.
   
7. Add a layer using half of the cheese mixture on top of the bread batter and spread evenly.
8. Mix the remaining cheese mixture with the pumpkin puree and pumpkin pie spice.
9. Gently spoon the pumpkin cheese mixture on top and spread evenly. Transfer into the oven and bake for 50 to 60 minutes. Keep an eye on the bread, as it may get burnt on top. (To prevent the cheesecake from cracking, place a small ramekin filled with water into the oven next to the loaf pan.)
10. When done, open the door of the oven and let the bread slowly cool down. When it reaches room temperature (1-2 hours), carefully remove from the baking dish and slice.
11. Best cooled completely overnight in the fridge. It will make it firm and easier to cut.

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbs	Protein	Fat	Calories
Almond flour (blanched ground almonds, almond meal)
1.5 g	3.6 g	8.8 g	98 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.1 g	0 g	0 g	1 kcal
Cream of tartar, raising agent
0.1 g	0 g	0 g	0 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g	0 g	0 g	0 kcal
Orange peel (zest), fresh
0.1 g	0 g	0 g	0 kcal
Butter, unsalted, grass-fed
0 g	0 g	3.8 g	34 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g	2.1 g	1.6 g	24 kcal
Erythritol (natural low-carb sweetener)
0.4 g	0 g	0 g	2 kcal
Pumpkin purée, unsweetened, canned or homemade
0.6 g	0.1 g	0 g	4 kcal
Cream cheese, soft (full-fat)
1.6 g	3.5 g	14 g	123 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g	0.5 g	0.4 g	6 kcal
Erythritol (natural low-carb sweetener)
0.2 g	0 g	0 g	1 kcal
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0 g	0 g	0 g	0 kcal
Pumpkin purée, unsweetened, canned or homemade
0.4 g	0.1 g	0 g	3 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g	0 g	0 g	1 kcal
Orange juice (fresh 100%)
0.3 g	0 g	0 g	1 kcal
Total per serving, 1 slice
5.5 g	10 g	28.7 g	298 kcal

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