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


  • Author: WAFA LI

Ingredients

• 2 cups almond flour • ½ cup coconut flour • 1 cup granulated erythritol • 1 tsp baking powder • ½ tsp baking soda • 1 tsp cinnamon • ½ tsp nutmeg • ¼ tsp ginger • ¼ tsp salt • 1 cup pumpkin puree • 4 eggs • ½ cup melted butter • 1 tsp vanilla extract

FOR GOOEY TOPPING: • 8 oz cream cheese, softened • ½ cup butter, softened • ½ cup powdered erythritol • 1 egg • 1 tsp vanilla extract


Instructions

  1. Preheat oven to 350°F
  2. Grease 8×8 inch baking pan
  3. Mix almond flour, coconut flour, erythritol
  4. Add baking powder, baking soda, spices, salt
  5. In separate bowl, mix pumpkin, eggs, melted butter, vanilla
  6. Combine wet and dry ingredients
  7. Press into prepared pan
  8. Bake 15 minutes
  9. Beat cream cheese and butter until smooth
  10. Add powdered erythritol, egg, and vanilla
  11. Spread over partially baked cake
  12. Bake 25-30 minutes until golden
  13. Cool completely before cutting
  14. Store covered in refrigerator

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour, Servings: 9, Calories: 280, Net Carbs: 4g, Fats: 24g, Protein: 8g