Keto Pumpkin Gooey Butter Cake

If you have ever tried a traditional gooey butter cake, you know how rich and satisfying that soft center can be.

Today I am sharing my keto pumpkin gooey butter cake, which brings all those cozy autumn flavors together in one pan.

The great thing is that this dessert is completely low carb and keto friendly, so you can enjoy a slice without breaking your daily routine.

You get a simple buttery base on the bottom, covered with a thick pumpkin and cream cheese layer that stays soft in the middle.

It takes very little prep work to put together, and it chills into neat squares that are easy to share.

Why You’ll Love This Recipe

Incredible Gooey Texture – You get a golden buttery crust paired with an irresistibly rich, gooey pumpkin center in every bite.

Authentic Autumn Flavor – Real pumpkin puree and fragrant spices give you the cozy holiday taste you love without added sugar.

True Keto Friendly Indulgence – This dessert lets you enjoy a decadent bakery treat while staying fully aligned with your low carb goals.

Creamy Cheesecake Layer – The velvety cream cheese filling creates a luscious, silky topping that melts right in your mouth.

Recipe Ingredients

For the Crust

• 1 1/2 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 1/4 cup Granulated Erythritol Sweetener
• 1 tsp Baking Powder
• 1/4 cup Butter, Melted
• 1 Large Egg

For the Pumpkin Filling

• 8 oz Cream Cheese, Softened
• 3/4 cup Powdered Erythritol Sweetener
• 3/4 cup Pumpkin Puree
• 2 Large Eggs
• 1/4 cup Butter, Melted
• 2 tsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract

For Finishing

• 1 tbsp Powdered Erythritol Sweetener

How To Make

Step 1

Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

In a medium bowl, stir together the almond flour, coconut flour, granulated sweetener and baking powder. Add the melted butter and egg and mix until a soft dough forms.

Step 3

Press the dough evenly into the bottom of the pan. Bake for 8 minutes, just until the crust looks dry on top, then set aside.

Step 4

In a large bowl, beat the cream cheese and powdered sweetener until completely smooth. Add the pumpkin puree, eggs, melted butter, pumpkin pie spice and vanilla and beat until creamy.

Step 5

Pour the filling over the warm crust and spread it evenly to the edges.

Step 6

Bake for 35 to 40 minutes, until the edges are puffed and set and the center still has a soft wobble. Avoid overbaking, as the slightly underdone center is what makes this cake gooey.

Step 7

Cool completely in the pan, then chill for 1 hour for clean slices. Dust with powdered sweetener, lift out using the parchment and slice into 16 squares.

Tips

Make Sure You Use Pure Pumpkin Puree

Always double check the can to ensure you are buying pure canned pumpkin and not pumpkin pie mix.

Pie mix is loaded with added sugar and thickeners that will quickly ruin your low carb diet goals.

From my experience, pure pumpkin gives you the richest flavor while keeping the carbs exactly where they need to be.

Bring Cream Cheese to Room Temperature

You will get the best results if you let the cream cheese sit on the counter for at least an hour before mixing.

If the cream cheese is cold, it will leave tiny white lumps throughout the batter that will not bake out.

A soft cream cheese whips up smoothly and blends completely into the pumpkin for a silky batter.

Stick to Powdered Sweetener for the Filling

I recommend using only powdered sweetener in the pumpkin filling instead of granulated sweetener.

Granulated erythritol does not dissolve easily in cream cheese and will leave a gritty, crunchy texture in your finished dessert.

Powdered sweetener blends right in and ensures that the center stays perfectly smooth and gooey.

More Recipes

• Keto Pumpkin Cheesecake
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Keto Sopapilla Cheesecake Bars
• Low Carb Pumpkin Cheesecake Bars

Frequently Asked Questions

Can I use allulose instead of powdered erythritol in the filling?

Yes, powdered allulose is a great alternative that dissolves easily and keeps the center wonderfully soft.

Just keep an eye on your oven, because allulose tends to brown faster than erythritol during baking.