Pumpkin Gooey Butter Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A keto-friendly pumpkin cake with a gooey butter layer in the middle, sweetened with sugar substitutes. Decadent and low-carb, this is a new take on a classic Southern dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 cups almond flour
- 1/2 cup Swerve Granular (or other granulated eryrhritol)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- 1/2 cup 1 stick unsalted butter, softened
- 2/3 cup Swerve Confectioners (or other powdered erythritol)
- 1/4 cup Swerve Brown (or other brown sugar replacement)
- 1 cup pumpkin puree
- 2 large egg
- 1 teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 110mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 62mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 110MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.