This
recipe is a huge hit over at the
Healthy Indulgences Blog .
Warning: You may never want to eat pumpkin pie again after trying this phenomenal cake! It's adapted from a Paula Deen recipe, so of course it's rich and delicious.
A few people told me they used Splenda and it turned out okay. I recommend using a little bit of another sweetener like erythritol if you can. The sweet flavor is much more clean tasting when you combine sweeteners.
Original recipe with notes and nutrition facts is here:
http://healthyindulgences.net/2008/...-to-paula-deen/
Sugar-Free Pumpkin Gooey Butter Cake by
HealthyIndulgencesBlog, on Flickr
Sugar-Free Pumpkin Gooey Butter Cake
Ingredients
For the Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups (8 ounces) blanched almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
1/2 cup erythritol*, powdered
1/4 teaspoon good tasting pure stevia extract (I use Mood and Mind)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon
For the 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
1/2 cup + 2 Tablespoons erythritol
1/4 teaspoon good-tasting pure stevia extract
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
Instructions
Preheat oven to 350 degrees.
For the Crust:
1. Melt butter and soften cream cheese in microwave.
2. Grind erythritol in coffee grinder and mix into batter.
3. Mix together until smooth, then add vanilla, egg, and sea salt.
4. Add stevia, baking powder, and almond flour.
5. Scrape into an 8 by 8 metal pan and spread out over the bottom.
6. Bake for 15 minutes and remove to cool.
For the Filling:
1. Soften cream cheese and melt butter in microwave.
2. Grind erythritol in coffee grinder or magic bullet.
3. Beat cream cheese and pumpkin until smooth and without lumps.
4. Add eggs, vanilla extract, and melted butter, and beat until incorporated.
5. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth.
6. Rap the pan down on counter top a couple times to get out air bubbles.
7. 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.