Keto Pumpkin Gooey Butter Cake


2 cups almond flour

1/2 cup coconut flour

1/2 cup granulated erythritol

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, melted

1/4 cup pumpkin puree

1 large egg

1 tsp vanilla extract

1/2 cup chopped pecans

1/2 cup cream cheese, softened

1/4 cup powdered erythritol

1 tsp pumpkin pie spice

1/2 tsp vanilla extract

2 large eggs


Preheat your oven to 325°F (160°C) and grease an 8×8-inch (20×20 cm) baking pan.

In a mixing bowl, combine almond flour, coconut flour, granulated erythritol, baking powder, and salt.

In another bowl, mix together melted butter, pumpkin puree, one egg, and 1 tsp of vanilla extract.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Press the dough evenly into the bottom of the greased baking pan.

Sprinkle the chopped pecans over the dough layer.

In a separate bowl, beat together softened cream cheese, powdered erythritol, pumpkin pie spice, 1/2 tsp vanilla extract, and 2 eggs until smooth.

Pour the cream cheese mixture over the pecan layer in the pan.

Bake for 30-35 minutes or until the edges are set but the center is still slightly gooey.

Allow it to cool, then refrigerate for a few hours or overnight before slicing and serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 250 kcal | Servings: 12 servings

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