Keto Pumpkin Gooey Butter Cake: Low-Carb, High-Flavor, and Fall-Approved

When autumn rolls around, pumpkin spice cravings go into full swing. But if you’re following a keto or low-carb lifestyle, indulging in traditional pumpkin desserts can be tricky. Enter the Keto Pumpkin Gooey Butter Cake — a low-carb spin on the classic St. Louis dessert, layered with warm pumpkin spices and a rich, custard-like center that melts in your mouth.

This dessert has all the creamy, gooey decadence of the original, minus the sugar and carb overload. Whether you’re looking for a holiday treat or a cozy weekday dessert, this keto version hits the spot without kicking you out of ketosis.

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Why You’ll Love Keto Pumpkin Gooey Butter Cake

🎃 Rich, buttery pumpkin flavor
🍁 Perfectly spiced for fall cravings
🥚 Gooey custard-like filling with a firm, cake-like base
🍰 Great for Thanksgiving or keto holiday menus
🥥 Made with low-carb flours and sugar alternatives
⏱️ Easy to make and prep ahead

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What Is Gooey Butter Cake?

Gooey Butter Cake originated in St. Louis and features two distinct layers:

1. A dense, cake-like crust (often made with yellow cake mix)
2. A gooey, creamy top layer made from butter, eggs, and cream cheese

This keto pumpkin version takes the classic structure and adds pumpkin puree and warm spices for a seasonal twist — and swaps in low-carb ingredients to keep it keto-friendly.

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Ingredients for Keto Pumpkin Gooey Butter Cake

🧁 Crust Layer (Base):

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup granulated erythritol (like Swerve or Lakanto)
• 1 tsp baking powder
• ¼ tsp salt
• 1 large egg
• ½ cup melted butter
• 1 tsp vanilla extract

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🎃 Pumpkin Gooey Layer (Top):

• 4 oz cream cheese, softened
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ⅔ cup granulated or powdered erythritol
• ¼ cup heavy cream (or full-fat coconut milk)
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• ½ tsp cinnamon
• Pinch of salt

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💡 Want an extra gooey texture? Add an extra tablespoon of cream to the top layer.

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How to Make Keto Pumpkin Gooey Butter Cake

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Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line an 8×8 or 9×9-inch baking dish with parchment paper for easy removal.

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Step 2: Make the Crust Layer

1. In a medium bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
2. Stir in melted butter, egg, and vanilla extract.
3. Mix until a thick dough forms, then press it evenly into the bottom of the baking dish.

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Step 3: Make the Pumpkin Gooey Layer

1. In a mixing bowl, beat cream cheese until smooth.
2. Add pumpkin puree, eggs, sweetener, cream, vanilla, spices, and salt.
3. Beat until fully smooth and creamy.
4. Pour the pumpkin mixture over the crust and spread evenly.

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Step 4: Bake

• Bake for 35–40 minutes, or until the center is just slightly jiggly.
• The edges will set but the middle should still have a little wobble.
• Cool completely before slicing. For best texture, refrigerate for 2+ hours.

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Step 5: Slice and Serve

• Slice into squares or bars once fully chilled.
• Top with sugar-free whipped cream, toasted pecans, or a dusting of powdered erythritol for a pretty finish.

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Tips for Perfect Gooey Butter Cake

✅ Don’t overbake — the center should be slightly soft and custard-like
✅ Chill before slicing for cleaner cuts and optimal texture
✅ Use room temperature ingredients for smooth mixing
✅ Taste the filling and adjust spices or sweetness as needed

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Optional Toppings & Variations

🍂 Topping Ideas:

• Whipped cream (sugar-free)
• Toasted pecans or pumpkin seeds
• Powdered monk fruit or erythritol
• Low-carb caramel drizzle

🔄 Variations:

• Add 1 tbsp maple extract for a maple-kissed flavor
• Use a pinch of nutmeg or cardamom for spice variety
• Replace heavy cream with coconut cream for dairy-free option
• Add sugar-free chocolate chips to the top for a twist

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Nutrition Information (Per Serving – 9 servings)

• Calories: ~280
• Fat: 25g
• Net Carbs: ~4g
• Protein: 6g
• Fiber: 3g
• Sugar: 1g (from pumpkin only)

🧮 Values may vary slightly based on exact brands and ingredient choices.

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Storage & Make-Ahead Tips

🧊 Refrigeration:

• Store in an airtight container in the fridge for up to 5 days.

❄️ Freezing:

• Freeze individual bars in plastic wrap and store in freezer-safe bags for up to 2 months.
• Thaw overnight in the fridge before serving.

🕒 Make-Ahead:

• Perfect for baking 1–2 days before a party or holiday — the flavor gets even better after chilling.

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FAQs About Keto Pumpkin Gooey Butter Cake

Can I use only almond flour?

Yes — replace the ¼ cup coconut flour with ¾ cup more almond flour, but the texture may be slightly softer.

Is pumpkin keto?

In moderation, yes. Pumpkin is relatively low in carbs — about 7g net carbs per ½ cup — and adds great flavor and fiber to keto recipes.

Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.

What sweetener is best?

A powdered or granulated erythritol or monk fruit blend works best. Avoid liquid sweeteners, which can alter the texture.

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Why This Recipe Works

✅ Recreates the indulgent texture of gooey butter cake with keto-friendly ingredients
✅ Uses real pumpkin for flavor and fiber
✅ Keeps net carbs low while satisfying sweet cravings
✅ Perfect for holidays, potlucks, and cozy autumn nights

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Final Thoughts: A Keto Dessert Worth Repeating

This Keto Pumpkin Gooey Butter Cake is proof that low-carb doesn’t mean low-satisfaction. With its buttery base, silky pumpkin layer, and bold spice flavor, it delivers all the comfort of traditional fall desserts — minus the sugar and guilt.

Whether you’re hosting Thanksgiving, meal prepping keto treats, or just curling up with a warm drink on a chilly evening, this pumpkin cake is a must-try.

One bite, and you’ll understand why it’s called gooey butter cake — and why you don’t need carbs to enjoy it.

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