Pumpkin Gooey Butter Cake - Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 ounces (227g) cream cheese1 stick (113g) unsalted organic butter, melted1-15 oz can (432g) of pumpkin puree3 large eggs1 teaspoon pure vanilla extract1/2 cup + 2 Tablespoons (125g) erythritol1/4 teaspoon good-tasting pure stevia extract1 and 1/2 teaspoons cinnamon1 teaspoon nutmeg1/4 teaspoon ginger
Instructions
Preheat oven to 350 degrees.Soften cream cheese and melt butter in microwave.
Grind erythritol in coffee grinder or magic bullet.
Beat cream cheese and pumpkin until smooth and without lumps.
Add eggs, vanilla extract, and melted butter, and beat until incorporated.
Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth.
Rap the pan down on counter top a couple times to get out air bubbles.
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.
Serving Size: 8
Preheat oven to 350 degrees.Soften cream cheese and melt butter in microwave.
Grind erythritol in coffee grinder or magic bullet.
Beat cream cheese and pumpkin until smooth and without lumps.
Add eggs, vanilla extract, and melted butter, and beat until incorporated.
Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth.
Rap the pan down on counter top a couple times to get out air bubbles.
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.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 232.9
- Total Fat: 20.8 g
- Cholesterol: 65.9 mg
- Sodium: 210.5 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.0 g
- Protein: 4.2 g
Member Reviews