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Preheat your oven to 350ºF (180ºC) and line an 8×4 inch loaf pan with baking paper.
In a large mixing bowl, mix the almond flour, baking powder, cinnamon, nutmeg, low-carb sugar substitute, and salt.
Gradually add the eggs, melted butter, and pumpkin puree while whisking with an electric mixer or whisk for 3-4 minutes until well combined.
Whisk together the cream cheese with the vanilla extract, egg, almond flour, low-carb sugar substitute, and lemon zest until soft and creamy.
Pour half the batter into your prepared loaf pan. Add a layer of the cream cheese mixture, reserving a few tablespoons.
Top with the remaining batter and add a few dollops of the remaining cream filling on top. Swirl with a fork to make designs (optional).
Bake in the preheated oven for 40 minutes or until firm at the top.
Remove from the oven and allow to reach room temperature before slicing and serving.