Pumpkin Gooey Butter Cake - Low Carb
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Gooey Butter Cake - Low Carb calories by ingredient
Introduction
crustless recipe crustless recipeNumber of Servings: 8
Ingredients
-
8 ounces (227g) cream cheese
1 stick (113g) unsalted organic butter, melted
1-15 oz can (432g) of pumpkin puree
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup + 2 Tablespoons (125g) erythritol
1/4 teaspoon good-tasting pure stevia extract
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
Directions
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