Keto Pumpkin Gooey Butter Cake
Enjoy a rich, seasonal dessert that everyone will love. This low carb and keto friendly treat delivers wonderful autumn flavor in every bite.
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
Equipment
- 9x9-inch baking pan
- electric mixer
Instructions
- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides.
- 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.
- 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.
- 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.
- Pour the filling over the warm crust and spread it evenly to the edges.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 193kcalCarbohydrates: 5gProtein: 5gFat: 17g
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