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Healthy Pumpkin Gooey Cake

I can't promise you that this diabetic friendly, low carb, sugar-free, and gluten-free version of Pumpkin Gooey Butter Cake will 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 any feast.  I just took out all of the carby badness and left in all of the nourishing, natural fats and flavor.


Posted By: Lauren Benning
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Prep Time: 15 | Cook Time: 60 | Ready In: 75 (1 Day ahead)
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Healthy Pumpkin Gooey Cake

Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cup erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1-15 oz can of pumpkin puree
3 eggs
1 teaspoon pure vanilla extract
3/4 cup erythritol or 1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia  extract (NuNaturals)

1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

 

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Cooking Process:

Preheat oven to 350 degrees.

For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia, baking powder, and almond flour. 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 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. Set 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.

Serve topped with fresh whipped cream to max out the decadence factor. Let eyes roll back in head.

Recipe Notes:
~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!

Nutritional Information:

There are no nutritional values recorded for this Healthy Pumpkin Gooey Cake recipe.

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