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Low-Carb Pumpkin & Orange Cheese Bread

4.8 stars, average of 209 ratings

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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.

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Pumpkin & Orange Cheese Bread

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs5.5 grams
Protein10 grams
Fat28.7 grams
Calories298 kcal
Calories from carbs 7%, protein 13%, fat 80%
Total carbs8.1 gramsFiber2.6 gramsSugars4 gramsSaturated fat12.7 gramsSodium228 mg(10% RDA)Magnesium56 mg(14% RDA)Potassium261 mg(13% EMR)

Ingredients (makes 12 servings)

Cheesecake topping:


  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. Low-Carb Pumpkin & Orange Cheese Bread
  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.
    Low-Carb Pumpkin & Orange Cheese Bread
  3. In another bowl, whisk the eggs, melted butter and sweetener. Optionally, add a few drops of stevia.
    Low-Carb Pumpkin & Orange Cheese Bread
  4. Transfer the egg mixture into the first bowl with the dry ingredients and mix well. Spoon in the pumpkin puree and mix in.
    Low-Carb Pumpkin & Orange Cheese Bread
  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. Low-Carb Pumpkin & Orange Cheese Bread
  6. Spoon the bread batter into a loaf pan (I used 23 x 13 cm/ 9 x 5 inches pan) and spread evenly. Low-Carb Pumpkin & Orange Cheese Bread
  7. Add a layer using half of the cheese mixture on top of the bread batter and spread evenly. Low-Carb Pumpkin & Orange Cheese Bread
  8. Mix the remaining cheese mixture with the pumpkin puree and pumpkin pie spice. Low-Carb Pumpkin & Orange Cheese Bread
  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.) Low-Carb Pumpkin & Orange Cheese Bread
  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. Low-Carb Pumpkin & Orange Cheese Bread
  11. Best cooled completely overnight in the fridge. It will make it firm and easier to cut. Low-Carb Pumpkin & Orange Cheese Bread

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (53)

  This looks great!!!  Do you not spray the pan?

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 at the end of 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? 😊

Also I can't find the erythritol sweetener but I have stevia, can I use just the stevia?

I think you can but be careful how much you use - better less to avoid the bitter aftertaste stevia sometimes has. I really like stevia glycerite (drops) - it tastes a lot better that powdered stevia. You can also try to add Xylitol that is easier to find even in supermarkets (although I'm not a big fan of it, it causes digestive issues if you eat more than 50 grams).

This looks so yummy and I ran out to the grocers and got the ingredients. I can't wait to try it and will re post afterwards to let you know how it tastes!

Thank you! Just to let you know - I got a feedback that it may be too wet (in this case add 1-2 tbsp of coconut flour and it will absorb any excess liquid). Mine didn't end up wet because I use home-made pumpkin puree and squeeze any liquid out before using it. Also, you may need to use a bigger loaf pan - mine is apparently really big 😊

You must have an absolutely enormous loaf pan. I used the biggest one I had and still had leftover cheese/pumpkin mix. It has about 10 minutes to go, and while it hasn't crawled out over the edge of the pan, I'm keeping an eye on it.

Not sure what the "standard" size is but my loaf pan was filled to the top. Luckily, the bread doesn't rise as much (only 1/4 tsp baking soda), so it shouldn't be a problem. If it's too much, I suggest you use muffin molds for the remaining batter - it works well with them, too


What a neat combination.  I featured this recipe on my Friday Five - Pumpkin addition over @ Feed Your Soul Too -

Thanks for featuring my recipe! 😊

Wow I just made this and it finally cooled down enough so I could try a piece. It was AMAZING! Thanks for sharing 😊

You're welcome! I didn't wait long enough first time I made it and cut it when it was still too hot - it kind of broke 😊

What a great idea! I love that you use almond flour for the bread

Thank you Christine! 😊

This looks and sounds VERY good!

Thank you! I made it twice in the last two weeks, it's my favourite! 😊