If you’ve heard of Paula Deen, you know what this awe-inspiring seasonal dessert creation is. Or more importantly, how it tastes. When I made this for my family as a freshman in high school, a new holiday tradition was born. We couldn’t stop eating it, and somehow a day after Thanksgiving there was nary a crumb in the pan of leftovers.
Unlike the original recipe, this low carb, sugar-free, and gluten-free version of Pumpkin Gooey Butter Cake won’t put you into a sugar coma like the original recipe, which includes a package of storebought cake mix and a whole pound of the white stuff. It is still, however, a stick-to-your-ribs ending to a Thanksgiving feast! I simply reduced the sugar and left in all of the nourishing fats and flavor. Just half of a piece of this rich cake is completely satisfying, likely because all of the sugar that gets your seratonin going and kicks up your appetite is blissfully absent from this low carb creation.
It’s nice to have only one stuffed Turkey at the Thanksgiving table, no?
Pumpkiny, sweet, and buttery. Just a bit gooey at room temperature. Not too spicy, with a hint of fragrant vanilla. A word of caution: You might never want to go back to pumpkin pie.
Happy Thanksgiving, y’all!
~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess.
~I made a small version in an 8 by 4 loaf pan, due to limited resources (read: a college student budget). If you want to make a half recipe, go for it!
~Bake this cake on the middle rack in your oven.
~For best results, powder the erythritol (in a coffee grinder or blender) before adding it to the crust layer.
~Try to beat as little air as possible into the filling so it doesn’t crack on top.
~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe.
~I didn’t use organic cream cheese due to said student budget, going against my self-imposed organic dairy rule. Go for it if you have the means to do so!
You can find the recipe for my “natural sweetener blend” here.
- 1/4 cup (57g) of unsalted butter, melted
- 2 ounces (57g) of cream cheese, softened
- 2 cups (8 ounces, 226g) blanched almond flour, gently packed into cup and leveled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 1/2 cup (100g) natural sweetener blend, powdered OR Tablespoons THM Sweet Blend**, powdered
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon cinnamon
- 8 ounces (227g) cream cheese
- 1 stick (113g) unsalted butter, melted
- 1-15 oz can (432g) of pumpkin puree
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup + 2 Tablespoons natural sweetener blend, powdered OR THM Sweet Blend**, powdered
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ginger
- Preheat oven to 350 degrees.
- Melt butter and soften cream cheese in microwave.
- Powder natural sweetener blend in coffee grinder and mix into batter.
- Mix together until smooth, then add beat in vanilla, egg, sea salt, baking powder, and almond flour until a dough forms.
- Scrape into an 8 by 8 metal pan and spread out over the bottom.
- Bake for 15 minutes and remove to cool.
- Soften cream cheese and melt butter in microwave.
- Grind natural sweetener blend 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 natural sweetener blend, 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.
- *You can replace the amount of Natural Sweetener Blend in the crust with 1/3 of a cup of xylitol and 1/3 teaspoon stevia. You can replace the Natural Sweetener Blend in the filling with 1/2 cup of xylitol and 1/2 teaspoon stevia. Read more about xylitol here.
- **If you are using the Trim Healthy Mama sweetener blend, use the conversion chart here to convert from my Natural Sweetener Blend/”Truvia” to the THM Sweet Blend. The math for the conversion comes out to 7 Tablespoons THM Sweet Blend in the crust, and 8.5 Tablespoons THM Sweet Blend in the filling. I did not try the recipe myself with THM Sweet Blend, so I can’t make any promises about this conversion! You’ll have to check the taste of the batter to see if its sweet enough, and add more Sweet Blend as needed.
Nutrition Facts in the Healthy Indulgences Pumpkin Gooey Butter Cake:
The entire cake contains 3,568 calories, 52g net carbohydrates (fiber subtracted), 329g fat, and 83g protein.
Nutrition Facts in Paula Deen’s Pumpkin Gooey Butter Cake:
Paula Deen’s original cake contains 6,874 calories, 887g net carbohydrates (fiber subtracted), 344g fat, and 70g protein.