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.

this looks fab, Lauren! You mention in the carb count that you subtracted fiber carbs. Did you also subtract carbs that are sugar alcohols?

many thanks for this, as well as all your other wonderful recipes. you are a great asset to the LC community!

Erythritol has .2 calories per gram, so you can pretty much ignore its carb count in recipes.

...wow, I didn't know that, Nancy. Thanks.

I made this and it almost came out great. I somehow managed to burn the bottom of the crust. But I really, really like it.

I LOVE this...in fact, getting ready to make it again today. I don't make it with the crust (to keep the carb count down) and it's just wonderful.

I've even had it for breakfast!

Deanna

This recipe turned out FANTASTIC! I made it in a 9" springform pan, wrapped the bottom of the pan in tin foil. These pans ALWAYS leak, and this time was no exception, when I removed the foil, the bottom of the pan was greasy with butter.

I made the recipe with just one substitution: I didn't have ground ginger or nutmeg, so i used Pumpkin Pie Spice, which contains those ingredients anyway. The only thing was, when I tried using my hand-held mixer, one of the beaters kept falling out. That Cuisinart made in China piece of $&!! So I had to use my immersion blender for the filling. A pastry cutter made short work of the crust.

I took the finished cake to a friend's house for a party. Everyone who tried it proclaimed its excellence. I'm glad I had the blanched almond flour, it really made a difference in the marzipan crust. Everyone was surprised that it was sweetened without sugar, and contained no flour. I made it that day, let it cool on a rack for one hour, and only chilled it for a couple of hours.

This recipe is a real keeper that I'll be sure to make again.

Aw! How annoying! I have a kitchenaid stand mixer that I've had for probably 30 years now.

My only problem with this recipe is that the crust always comes out hard. I was really wishing the pumpkin batter would seep into it more.

My crust turned out just right. I think it might have been a little thicker in the round pan?

Can Xylitol be used for this instead of Erythritol?

Now this looks good. I tried pumpkin pie LC replacements when I did this woe several years ago and nothing was all that great.

Bugujo, there's a chiffon pumpkin pie recipe that I found somewhere... google for it... that was LC and just divine.

I think I need to make this again.

maybe this one

http://ginnyslowcarbkitchen.blogspo...hiffon-pie.html

Karen Barnaby's recipe for Pumpkin Chiffon Pie is posted on our host site, lowcarb.ca .. here.
This same recipe - with a few adjustments - can also be found in her Low-Carb Gourmet cookbook on p. 296.

Thanks everyone, I can't wait to check them out.