Pumpkin Gooey Butter Cake

READY IN: 1hr 15minsYIELD: 12 Pieces

INGREDIENTS

  • FOR THE CAKE
  • 2cupsalmond flour
  • 12 cup swerve granular artificial sweetener
  • 1 12 teaspoonsbaking powder
  • 14 teaspoonsalt
  • 12 cupunsalted butter, melted
  • 1largeegg
  • 12 teaspoonvanilla extract
  • FOR THE FILLING
  • 8ouncescream cheese, softened
  • 14 cupunsalted butter, softened
  • 23 cup swerve confectioners artificial sweetener
  • 14 cup swerve brown artificial sweetener
  • 1 34 cupspumpkin puree
  • 2largeeggs
  • 1teaspoonpumpkin pie spice
  • 12 teaspoonvanilla extract
  • NUTRITION INFO

    Serving Size: 1 (63) g

    Servings Per Recipe:12

    Calories: 190.5

    Calories from Fat 172 g 91 %

    Total Fat 19.2 g 29 %

    Saturated Fat 11.3 g 56 %

    Cholesterol 97.8 mg 32 %

    Sodium 174.2 mg 7 %

    Total Carbohydrate2.2 g 0 %

    Dietary Fiber 0.1 g 0 %

    Sugars 0.9 g 3 %

    Protein 3 g 5 %

    DIRECTIONS

  • TO MAKE THE CAKE:
  • 1.  Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).
  • 2.  In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides.
  • TO MAKE THE FILLING:
  • 1.  In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth.
  • 2.  Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly.
  • 3.  Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.
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