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Family Cookbook
Dessert

Healthier Pumpkin Gooey Butter Cake

Serves 8

Source: Healthyindulgences.net

Ingredients

Scale
  • Crust Layer
  • 1/4 cup of organic unsalted butter, melted
  • 2 ounces of cream cheese, softened
  • 2 cups (8 ounces) blanched almond flour
  • 1 large organic egg
  • 1 teaspoon pure vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup erythritol*, powdered
  • 1/4 teaspoon good tasting pure stevia extract (I use Mood and Mind)
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon cinnamon
  • Filling Layer
  • 8 ounces cream cheese
  • 1 stick unsalted organic butter, melted
  • 1-15 oz can of pumpkin puree
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons erythritol
  • 1/4 teaspoon good-tasting pure stevia extract
  • 1 and 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ginger

Notes

~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess. ~I made a small version in an 8 by 4 loaf pan, due to limited resources (read: a college student budget). If you want to make a half recipe, go for it! ~Bake this cake on the middle rack in your oven. ~For best results, powder the erythritol (in a coffee grinder or blender) before adding it to the crust layer. ~Try to beat as little air as possible into the filling so it doesn’t crack on top. ~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe. ~I didn’t use organic cream cheese due to said student budget, going against my self-imposed organic dairy rule. Go for it if you have the means to do so! Serve with whipped cream

Nutrition

4.5g net carbs per serving

Directions

  1. 1. Preheat oven to 350 degrees.
  2. For the crust: 1. Melt butter and soften cream cheese in microwave.
  3. 2. Grind erythritol in coffee grinder and mix into batter.
  4. 3. Mix together until smooth, then add vanilla, egg, and sea salt.
  5. 4. Add stevia, baking powder, and almond flour.
  6. 5. Scrape into an 8 by 8 metal pan and spread out over the bottom.
  7. 6. Bake for 15 minutes and remove to cool.
  8. For the filling:
  9. 1. Soften cream cheese and melt butter in microwave.
  10. 2. Grind erythritol in coffee grinder or magic bullet.
  11. 3. Beat cream cheese and pumpkin until smooth and without lumps.
  12. 4. Add eggs, vanilla extract, and melted butter, and beat until incorporated.
  13. 5. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth.
  14. 6. Rap the pan down on counter top a couple times to get out air bubbles.
  15. 7. Pour pumpkin mixture over crust and bake for 55-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.