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This keto pumpkin gooey butter cake is made with almond flour, organic eggs, cream cheese, and pumpkin puree. Pictured is the layered cake with the top layer very gooey from the bottom layers. | peteandgerrys.com
This keto pumpkin gooey butter cake is made with almond flour, organic eggs, cream cheese, and pumpkin puree. Pictured is the layered cake with the top layer very gooey from the bottom layers. | peteandgerrys.com This keto pumpkin gooey butter cake is made with almond flour, organic eggs, cream cheese, and pumpkin puree. Pictured is the layered cake with the top layer very gooey from the bottom layers. | peteandgerrys.com
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Keto Pumpkin Gooey Butter Cake

  • Desserts
  • Low Carb
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5/5 - 72 Ratings
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Prep Time 15-20 minutes
Cook Time
Serving Yield 12-18 servings

Inspired by Paula Deen's beloved recipe and with origins in St. Louis, this gooey butter cake lives up to its name. The center is like a lava; a mass of gooey pumpkin spice filling made with cream cheese, eggs, and a whole stick of butter. That's all nestled into a sweet and tender almond flour crust that keeps the oozing at bay until you slice the final product of your baking efforts into mouthwatering squares of pure dessert heaven.

By: All Day I Dream About Food

Ingredients

For the cake:

  • 2 cups almond flour
  • 1/2 cup Swerve Granular (or other granulated eryrhritol)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 Pete and Gerry’s Organic Egg
  • 1/2 teaspoon vanilla extract

For the filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup Swerve Confectioners (or other powdered erythritol)
  • 1/4 cup Swerve Brown (or other brown sugar replacement)
  • 1 cup pumpkin puree
  • 2 Pete and Gerry’s Organic Eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Nutritional Information plus

Serv. Size: 1 piece, Servings: 18

Macros per serving: 4g carbs (excluding Swerve), 20g fat, 4g protein, 2g fiber

Amount Per Serving (including Swerve): Calories 210, Fat Cal. 180, Total Fat 20g (31% DV), Sat. Fat 10g (50% DV), Trans Fat 0.5g, Cholest. 70mg (23% DV), Sodium 125mg (5% DV), Total Carb. 19g (6% DV), Fiber 2g (8% DV), Sugars 1g, Protein 4g, Vitamin A (45% DV), Vitamin C (0% DV), Calcium (8% DV), Iron (4% DV), Vitamin D (2% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the cake:

Step 1

Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).

Step 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:

Step 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.

Step 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.

Step 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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RESPONSES

Rachael Neely

January 04, 2021

I used a 9 x 13 glass baking dish with oven on 325°, and when I checked it at 41 minutes, the crust was starting to burn. So the very top of the crust is actually burnt and the filling is not gooey at all but a bit dry. Thank goodness I just happened to check it when I did. Maybe 30 minutes would have been the better option for this recipe.

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Kitty Wahlberg

December 25, 2020

This cake is wonderful, with a great texture and a tasty crust! Totally addictive, and I will make it again! I would add that you only have to press the crust up the walls of the pan for about an inch. I pressed it up closer to the top and then found that the filling didn't come up that far. Though I will say that I filled it up with whipped cream as a topping, so maybe its a good option if you're going to use whipped cream :)

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1 Reply

Marco

December 26, 2020

Hey Kitty, That sounds wonderful!

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KTeal

November 29, 2020

To make original ooey gooey cake, what would I need to substitute for the pumpkin puree?

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1 Reply

[email protected]

November 30, 2020

That's a great question. We haven't tried making this recipe with anything other than pumpkin in the filling but, in referring to Paula Deen's recipe (https://www.pauladeen.com/recipe/original-gooey-butter-cake/), which has inspired this one, it seems as though you could omit the pumpkin and pumkin pie spice fromo the filling all-together and double the butter. Hope this helps and can't wait to hear how it turns out!

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Debby Corbett

November 27, 2020

Everyone loved this recipe I made for Thanksgiving. Even people that don’t like pumpkin pie or sweets. Thanks for the recipe.

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1 Reply

[email protected]

November 30, 2020

Wow! That sounds like quite the win. We are so glad this recipe was such a hit!

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Pamela

November 26, 2020

I'm allergic to nuts...has anyone made this with a different type flour?

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1 Reply

[email protected]

November 30, 2020

Hi Pamela, we haven't tried making this with any other type of flour however, if you have a favorite type of flour you would like to try using, you are more than welcome to give it a try. We'd just recommend looking up the proper conversion online to ensure you end up with the right consistency for the cake. Also note that this will change the nutritional information for the recipe as well. Excited to hear if you give this a try!

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Marisa Edwards

November 25, 2020

When it asks for Pumpkin Purée, can I use the can Pumpkin filling

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1 Reply

[email protected]

November 30, 2020

Hi Marisa, as long as it isn't the sweetened pumpkin pie filling, then yes, that should be fine. What you're looking for is just plain old canned pumpkin.

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Maueritta Marth

November 06, 2020

This was sooooo good! I love the original OOey Gooey cake but went Keto two years ago. I had to try this because I love pumpkin and this seemed right! Even family who do not like pumpkin pies , liked this dessert

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1 Reply

[email protected]

November 30, 2020

Yay! We are so happy to hear this recipe was such a hit with you and your family!

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Dodie Winters

November 06, 2020

What is the total carbs?

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1 Reply

[email protected]

November 30, 2020

There are 4g of carbs per serving and 18 servings in the entire recipe.

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Tammy Jackson

September 28, 2020

Try this!

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1 Reply

[email protected]

September 28, 2020

Definitely a must-try in our book! Can't wait to hear how you like it, Tammy!

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Deb

December 06, 2019

This is delicious. I was wondering if I could freeze the leftovers.

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1 Reply

[email protected]

December 10, 2019

You absolutely can, Deb! Your best bet is to slice and leftovers, then wrap the individual portions tightly in plastic wrap or aluminum foil and place in a freezer safe bag. You can let each slice come back up to room temperature or pop in the microwave for a warm, delicious dessert any time.

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Margie

December 02, 2019

This was absolutely delicious. I made it for a keto-friendly Thanksgiving dessert and it was so easy, and turned out perfectly. I didn’t have a glass pan so I did use metal, with a piece of parchment paper underneath, and there didn’t seem to be any problems.

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1 Reply

[email protected]

December 02, 2019

We're so happy this recipe was a hit for your holiday meal, Margie, and thanks so much for sharing your pan tip too!

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Robert

November 28, 2019

This sounds good

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1 Reply

[email protected]

December 01, 2019

We can attest to how delicious it is, Robert!

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brianna carrier

November 27, 2019

Can you make this in advance like a day or two?

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1 Reply

[email protected]

November 27, 2019

Definitely, Brianna. This cake is actually best when it has the chance to cool down, so making it ahead is a great idea. We recommend storing it in the fridge, then letting it come to room temperature or popping in the oven to warm up before serving.

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Martha

November 25, 2019

Can I use regular sugars instead of the sweeteners?

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1 Reply

[email protected]

November 27, 2019

Absolutely, Martha! Swerve sweeteners can be used in a 1:1 ratio with regular sugar, so simply follow the recipe as written; no need to change the quantities.

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Marsha

November 22, 2019

Do you think this recipe would work with one of the granulated (or confectioner's or brown) Stevia products, rather than erithrytol? And, do you think the quantities would need to change? Erithrytol can be a little tough on the digestive system for some.

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1 Reply

[email protected]

November 27, 2019

It's definitely worth giving those substitutions a try, Marsha. We always consult this conversion chart when switching from one type of sweetener to another: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/. It looks like Stevia tends to be sweeter than Swerve, so you may need to change the quantities accordingly.

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Sharon Dearmond

November 21, 2019

Sounds real good. Going to try it for Thanksgiving.

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1 Reply

[email protected]

November 27, 2019

We hope you and your family all enjoy it, Sharon! Happy Thanksgiving!

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Catherine

November 19, 2019

How many net carbs per serving?

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1 Reply

[email protected]

November 27, 2019

Hi Catherine! One serving contains approximately 2.74 net carbs.

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Kathy

November 18, 2019

Pam, I tried to use reply, but it wouldn't allow me to, so I have to create a new comment. Hope you see this. The recipe's author posted this nutritional information on her website: NUTRITION FACTS: SERVES 15 Food energy: 219kcal Total fat: 19.79g Carbohydrate: 4.83g Total dietary fiber: 2.09g Protein: 4.77g

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Catherine Voci

November 18, 2019

NUTRITION FACTS: SERVES 15 Food energy: 219kcal Total fat: 19.79g Carbohydrate: 4.83g Total dietary fiber: 2.09g Protein: 4.77g

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Pam F.

November 18, 2019

Do you think I can freeze this cake? There are only two of us and we can't possibly eat the entire cake.

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1 Reply

[email protected]

November 27, 2019

Absolutely, Pam! Your best bet is to slice and leftovers, then wrap the individual portions tightly in plastic wrap or aluminum foil and place in a freezer safe bag. You can let each slice come back up to room temperature or pop in the microwave for a warm, delicious dessert any time.

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Marnie

November 18, 2019

Wondering if this freezes well? 15 servings is a lot for us two and it is mostly me who eats the keto sweets. ...hard to make half a recipe when it only calls for one egg in the cake.

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1 Reply

[email protected]

November 27, 2019

Great question, Marie! You can definitely freeze this cake. We recommend slicing it, then wrapping the individual portions tightly in plastic wrap or aluminum foil and placing in a freezer safe bag. You can let each slice come back up to room temperature or pop in the microwave for a warm, delicious dessert.

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Sandy

November 16, 2019

Pam, according to Carolyn's blog page, this recipe serves 15 with the nutritional counts: 219 calories, 19.79 grams fat, 4.83 grams carbohydrates, 2.09 grams fiber and 4.77 grams protein

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Misty

November 15, 2019

I have made this dessert many times. It is great for family get togethers! The only difference is I make a streusel topping. Soo yummy!

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1 Reply

[email protected]

November 27, 2019

What a fantastic idea, Misty. We just might have to give that streusel topping a try the next time we whip up this cake. Thanks for the great tip!

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Pam

November 15, 2019

What is the nutritional info for this recipe ?

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1 Reply

[email protected]

November 27, 2019

Hi Pam! Please see Sandy's helpful comment, or find the full nutritional panel here on Carolyn's website: https://fal.cn/356b5. Hope you enjoy trying this delicious gooey butter cake at home!

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