Low-Carb Pumpkin & Orange Cheese Bread

by KetoDietApp.com

Step 1Prepare 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.

Step 2Preheat 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.

Step 3In another bowl, whisk the eggs, melted butter and sweetener. Optionally, add a few drops of stevia.

Step 4Transfer the egg mixture into the first bowl with the dry ingredients and mix well. Spoon in the pumpkin puree and mix in.

Step 5Add 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.

Step 6Spoon the bread batter into a loaf pan (I used 23 x 13 cm/ 9 x 5 inches pan) and spread evenly.

Step 7Add a layer using half of the cheese mixture on top of the bread batter and spread evenly.

Step 8Mix the remaining cheese mixture with the pumpkin puree and pumpkin pie spice.

Step 9Gently 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.)

Step 10When 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.

Step 11Best cooled completely overnight in the fridge. It will make it firm and easier to cut.