Low-Carb Pumpkin & Orange Cheesecake Bread
Martina Slajerova- Ready in 1h 15m
- 5.7 g net carbs
- 298 kcal
- Serves 12
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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.
Ingredients & Swaps
This loaf has two layers — a pumpkin spice bread base and an orange-pumpkin cheesecake topping. Here’s what you’ll need and how you can swap things if needed:
- Almond flour (bread) – Use finely ground almond flour, not almond meal, for the right texture.
- Pumpkin pie spice (bread + topping) – Use store-bought or make your own Pumpkin Pie Spice Mix. Cinnamon works in a pinch.
- Cream of tartar + baking soda (bread) – Work together as a leavening agent. Swap with 2 tsp gluten-free baking powder if you don’t have cream of tartar.
- Eggs (bread + topping) – Bind the batter and cheesecake layers.
- Butter or coconut oil (bread) – Butter gives the best flavor and texture.
- Pumpkin purée (bread + topping) – Unsweetened only; avoid pumpkin pie filling. Use canned or homemade pumpkin purée.
- Cream cheese (topping) – Full-fat cream cheese gives a smooth, rich cheesecake layer.
- Orange zest & extract (bread + topping) – Provide the citrus note. If you don’t have extract, double the zest. Lemon can be used instead of orange.
- Orange juice (topping) – Just a splash for flavor. Lemon juice also works.
- Low-carb sweeteners (bread + topping) – Powdered or granulated allulose, erythritol, or Swerve. Pick based on the texture you need. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Optional garnishes – A sprinkle of cinnamon or extra orange zest on top before serving.
Can I make muffuns instead of bread?
Absolutely! For muffins, divide the batter and cheesecake mixtures between a lined muffin tray (you’ll get about 12). Bake at the same temperature for 25–30 minutes, or until the centers are just set. Keep an eye on them from the 20-minute mark, as ovens can vary.
Tricks That Make This Pumpkin Cheesecake Bread Work
- Use room-temp cream cheese – Cold cream cheese clumps and won’t blend smoothly into the topping.
- Don’t skip the water bath – A ramekin of water in the oven helps prevent cracks in the cheesecake layer like it did on mine.
- Watch the bake time – Every oven is different; start checking at 50 minutes so the top doesn’t burn.
- Cool it slowly – Letting it rest in the oven with the door ajar keeps the cheesecake from collapsing.
- Chill before slicing – Overnight in the fridge makes the layers firm and easier to cut cleanly.
Storage Tips
This Pumpkin & Orange Cheesecake Bread can be stored in the fridge for up to 5 days, or frozen for up to 3 months. To serve, defrost in the fridge overnight.
Similar Recipes You Will Love
If you liked this Pumpkin & Orange Cheesecake Bread, you’ll enjoy these other cozy low-carb desserts that are just right for fall baking or holiday gatherings:
- No Fail Pumpkin Pie
- No Bake Pumpkin Cheesecake
- Pumpkin Chocolate Chip Blender Muffins
- Basque Burnt Pumpkin Cheesecake
- Pumpkin & Orange Cheese Bread
- Pumpkin Spice Egg Coffee
Step-by-step
Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
Set the cheesecake topping aside while you prepare the base.
Preheat the oven. Set to 175 °C/350 °F (fan-assisted) or 195 °C/380 °F (conventional).
Mix the dry ingredients. In a bowl, combine almond flour, pumpkin spice mix, cream of tartar, and baking soda.
Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and sweetener. (Optional: add a few drops of stevia.)
Combine. Stir the wet mixture into the dry ingredients. Mix well, then fold in the pumpkin purée. Stir in finely grated zest. (Optional: add 2–4 tablespoons of orange juice for a more moist cake.)
Assemble the loaf. Spoon the bread batter into a greased 23 × 13 cm / 9 × 5 inch loaf pan and spread evenly.
First cheesecake layer. Spread half of the cheesecake mixture evenly on top of the batter.
Make the pumpkin cheesecake mix. Stir the remaining cheesecake mixture with the pumpkin purée and pumpkin spice.
Top the loaf. Gently spread the pumpkin cheesecake mix over the first layer.
Bake. Transfer to the oven and bake for 50–60 minutes. (Tip: place a ramekin of water in the oven to keep the cheesecake from cracking.)
Cool. Once baked, open the oven door slightly and let the bread cool inside. When it reaches room temperature (1–2 hours), carefully remove from the pan and slice.
Chill before serving. For best results, refrigerate overnight — this helps the loaf firm up and makes it easier to slice.
Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost in the fridge overnight.
Recipe
Low-Carb Pumpkin & Orange Cheesecake Bread
★★★★★4.8Keto Pumpkin Cheesecake Bread with orange and pumpkin spice. A low-carb, grain-free fall dessert that’s moist ...
- Hands on
- 15m
- Overall
- 1h 15m
- Servings
- 12
- 5.7 g
- Net carbs
- 10 g
- Protein
- 28.7 g
- Fat
- 298
- kcal
Ingredients makes 12 servings
- Cheesecake topping:
- Bread:
Instructions
Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
Set the cheesecake topping aside while you prepare the base.
Preheat the oven. Set to 175 °C/350 °F (fan-assisted) or 195 °C/380 °F (conventional).
Mix the dry ingredients. In a bowl, combine almond flour, pumpkin spice mix, cream of tartar, and baking soda.
Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and sweetener. (Optional: add a few drops of stevia.)
Combine. Stir the wet mixture into the dry ingredients. Mix well, then fold in the pumpkin purée. Stir in finely grated zest. (Optional: add 2–4 tablespoons of orange juice for a more moist cake.)
Assemble the loaf. Spoon the bread batter into a greased 23 × 13 cm / 9 × 5 inch loaf pan and spread evenly.
First cheesecake layer. Spread half of the cheesecake mixture evenly on top of the batter.
Make the pumpkin cheesecake mix. Stir the remaining cheesecake mixture with the pumpkin purée and pumpkin spice.
Top the loaf. Gently spread the pumpkin cheesecake mix over the first layer.
Bake. Transfer to the oven and bake for 50–60 minutes. (Tip: place a ramekin of water in the oven to keep the cheesecake from cracking.)
Cool. Once baked, open the oven door slightly and let the bread cool inside. When it reaches room temperature (1–2 hours), carefully remove from the pan and slice.
Chill before serving. For best results, refrigerate overnight — this helps the loaf firm up and makes it easier to slice.
Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition per serving, 1 slice
Carbs 7%Protein 12%Fat 81% of calories
- Net carbs
- 5.7 g
- Total carbs
- 24.3 g
- Fiber
- 2.6 g
- Sugars
- 4.2 g
- Protein
- 10 g
- Fat
- 28.7 g
- Saturated fat
- 12.8 g
- Calories
- 298 kcal
- Sodium
- 228 mg · 9.89% RDA
- Magnesium
- 56 mg · 14% RDA
- Potassium
- 261 mg · 13.1% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cream cheese, soft (full-fat) | 1.6 g | 3.5 g | 14 g | 123 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.5 g | 0.4 g | 6 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Pumpkin Pie Spice Mix, homemade (KetoDiet blog) | 0 g | 0 g | 0 g | 0 |
| Orange peel (zest), fresh | 0 g | 0 g | 0 g | 0 |
| Orange juice (fresh 100%) | 0.3 g | 0 g | 0 g | 1 |
| Pumpkin purée, unsweetened, canned or homemade | 0.4 g | 0.1 g | 0 g | 3 |
| Almond flour (blanched ground almonds, almond meal) | 1.5 g | 3.6 g | 8.8 g | 98 |
| Pumpkin Pie Spice Mix, homemade (KetoDiet blog) | 0.1 g | 0 g | 0 g | 1 |
| Cream of tartar, raising agent | 0.1 g | 0 g | 0 g | 0 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Orange peel (zest), fresh | 0.1 g | 0 g | 0 g | 0 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 3.8 g | 34 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 2.1 g | 1.6 g | 24 |
| Erythritol (natural low-carb sweetener) | 0.6 g | 0 g | 0 g | 3 |
| Pumpkin purée, unsweetened, canned or homemade | 0.6 g | 0.1 g | 0 g | 4 |
| Total | 5.7 g | 10 g | 28.7 g | 298 |
Serving size 1 slice
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (56)
You had me at "cheesecake bread"! What a delicious looking recipe! I've got everything I need, definitely making this week 😊
This recipe looks amazing for fall. I love the combo of pumpkin and orange. It feels festive but still low-carb. I’ve also seen some great seasonal recipe ideas on SheMed's blogs, so this will fit right in with my cooking list. Can’t wait to try it out.
WOW I've never seen a dessert like this one, and it's fair to say it was the best tasting pumpkin spiced cake I've had in a very long time. I don't really care about cracking on top but I did use the water bath as advised and no cracks on top indeed. This is now in my recipe box.
Hi,
This looks great!!! Do you not spray the pan?
Thanks!!
I didn't have to spray mine but you can always add parchment paper for lining just to be safe.
This looks like the perfect Thanksgiving dessert, or for any time
during the Fall/Winter season. I can't wait to surprise my daughter with this. Oh my goodness. I just realized it would be a great food gift for some newly keto, and a few gluten free folks from my church as well! I'm more excited about the season than I have been in years! Thank you!
Thank you so much Connie, I hope you both like it! ❤️
It's in the oven!! I can't wait to try it. I had a quick taste of the dough and the cheese cake and omg sooo good!
Thank you Norma! ❤️
Hello, I fell in love with just the looks of this recipe...but unable to print it...perhaps is there something that I could be missing or doing wrong. Super excited to try this. Thank you in advance for any help.
Hi Suszanne, please use the purple print button below the recipe title, or in the recipe. Doing so will use an optimised version of the recipe specifically for printing. You can also download the recipe on your device using the download button and save it to your iBooks library. I hope this helps!
Thank you, I did try the print button but it just wouldn’t...and when I tried to just print another way...the print button would not even light up...but I will definitely try again. Thank you again so much.
I to can not print the recipe... I blank page keeps coming up on the purple print recipe and the download recipe??? Thank You... P.S. I guess copy and paste is the only option...
Hi Cheryl, we are looking into this. It doesn't appear on any of our devices and the browsers we've tried. We'll fix it as soon as we find the issue. Thanks!
Thank You...
after an hour it was very undercooked..but I thought lets see if it sets in the fridge. Next day it was still like gel. So I cooked for another hour. It was delicious...lots of fab flavor. Hard to believe it was grain and sugar free.
I did see the coconut flour swap...
Wondering if there was any reason you couldn't bake the nut cake part for a good 45 minutes then add the cheesecake layers and add another hour of cooking in the water bath?
Thank you for your feedback Christine! That's interesting, mine wasn't undercooked but I suppose it might help if you bake the base first, I'd say for 30 minutes and then add the cheesecake layer and bake for another 30 minutes (or more if needed).
I just made some of these in muffin pans, skipping the top layer and letting the cream cheese be the top (only because I didn't have room for another layer). These turned out great. My recently converted-to-keto family really likes them. We think they'll be ideal for breakfast or a late night snack---a great mix of salty-sweet.
Thank you April! I think that using a muffin pan is even better than making a loaf. A couple of weeks ago I made keto carrot cheesecake muffins and they were a hit! 😊
In my pre-keto life, I used to make pumpkin cake every Halloween but never used to make the cheesecake type topping, so I've done the same with this one - just made the bread/cake part and it's just as lovely (so the kids are pleased!!) My question is whether it would be possible for you to post Macros for the bread/cake part only, without either of the toppings please? If so, I'd really appreciate it, but if not I understand and I'll carry on counting the same macros without feeling guilty for eating such gorgeous cake!! 😊
Thank you Caryn! Here they are (per slice): 5.2 g total carbs, 2.3 g fibre, 2.9 g net carbs, 5.9 protein, 14.2 g fat, 164 kcal. I hope this helps 😊
This recipe looks amazing and would love to try it! I am allergic to almonds so I can't use the almond flour... Would I be able to substitute the almond with coconut flour and have the same end result?
Thank you Erika! Yes you can use coconut flour but the recipe will have to be adjusted. Coconut flour absorbs more liquids and requires more eggs for a similar result. I'd guess you may have to double the eggs and add some butter or coconut milk.
Hi, if I want to make these in muffin tins, how would I adjust for the time/temp?
Hi Gina, this is just an estimate because I haven't tried it - I'd bake them at the same temperature but only for 25-30 minutes. Hope this helps!
I just made this today,, I was so good. I sometimes have to take a recipe and figure out all the calories and such if I change a few things so I can figure out how much I am eating.
I was wondering where I am going wrong. My numbers match pretty close on the calories, fat, and protein. I had not been adding in any carbs for the sweeteners because I didn't realize they had any carbs!
Just the 1/2 cup of Erythritol has 96 carbs. It says 1tsp has 4 carbs. If I don't count those carbs then I am pretty close to what you have. Otherwise it ended up being 16.8 carbs per slice.
I bought a bag of stevia and it says 1 tsp has 1g of carbs. That adds up also.
In the end I tried to eat just a small portion because I didn't want all the carbs. Am I not supposed to add those carbs?
Please help!
Hi Jackie, here is my "safe" way to calculate carbs from different low-carb sweeteners: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet (e.g. I count all calories in Erythritol as carbs + more tips included). So the carbs per slice that I list are very accurate in the way they affect blood sugar. Hope this helps!
How does this treat go with freezing. And any suggestion as to best way to do so???
Hi Amanda, I haven't tied freezing it and I'm not sure if it's good to freeze the cheesecake topping - it should work with the sponge though. Let me know if you try it!
Can I sub liquid stevia for the erythritol or should I get granulated stevia? Does it have to be granulated?
Hi Jennifer, I think that if you use just stevia, it may have a bitter aftertaste. I haven't tried it but I think it's better to mix the sweeteners. I always use stevia drops combined with erythritol. You can also use Swerve or Xylitol. If you have just stevia, make sure you use only small amounts.
Hi Martina, thank you for a fantastic recipe! Could you please help? I'd like to use stevia only. I have exactly the same type as you use, the clear one. How many drops would i need for the bread and how many for the cream please providing i only use stevia no other sweeteners? Thanks and Regards, Tatiana
Thank you Tatiana! I think you'll have to be careful with stevia because too much may make the bread and the cheese topping bitter. I haven't tried this recipe with stevia only and I'd suggest you try tasting the batter as you make it. Try adding 5 drops of stevia at a time until it's sweet enough but not too bitter. Hope this helps!
I made this last week. Absolutely delicious!!! If I make it again, I think I will cut back on the almond flour portion. It stayed very moist and the amount just seemed out of balance with the cheesecake portions. In fact, it would be delicious even without the "bread" and instead just baked into a cheesecake. The orange flavoring was yummy! I did not use the orange juice, and instead added 1t of orange oil to give the orange flavor a pop! Perfectly scrumptious!
So happy you liked it Barbara! 😊 Yes, I agree, the bread is quite moist, so I added some coconut flour for my other batches. I realised that it really depends on the almond flour. I used a very "dry" product the first time I made it but my other batch ended up too moist because I used more "oily" almond flour. The more coconut flour you add, the less moist it gets. Adding orange oil is a great idea! It takes away some of the moisture added by the orange juice and gives it a much stronger flavour. Thanks again!
This recipe looks DELICIOUS! We all love pumpkin bread. I'm definitely pinning this. I appreciate your comments to help with regard to the erythritol, xylitol, and stevia glycerite. I've been struggling with many recipes I've seen as we don't like pure, dry stevia. You've given me hope that I can bring a tasty dessert this fall to share. Thank you so much!
Thanks so much Tammy! It's a popular recipe in my house, too, and I will be posting a similar version with autumn fruits & cinnamon this September / October 😊
So if I substitute Coconut flour for the almond flour I only use 3/4 cup Coconut flour as opposed to 2 cups almond flour? Or am I comprehending that incorrectly? Thanks! Love your site!
Oh sorry, I'll make it clear - my mistake 😊 I will edit it now. If you want to use just coconut flour for the whole recipe, use 3/4-1 cup of coconut flour instead of the almond flour. Thank you for your kind words!
Can this be frozen and if I make it in muffin trays would that count as a serving?
Yes, you can definitely use muffin trays and one medium muffin will be about the same as one slice. I'm not sure if I would freeze it thought... maybe if you make just the cheese part (not the bread) and freeze it? 😊