Thanksgiving

Pumpkin Gooey Butter Cake - Low Carb is for Dessert.

Pumpkin Gooey Butter Cake - Low Carb takes 10 minutes to prepare.

Pumpkin Gooey Butter Cake - Low Carb takes 60 minutes to cook.

Pumpkin Gooey Butter Cake - Low Carb makes 8 servings.

The ingredients for Pumpkin Gooey Butter Cake - Low Carb are:

8 ounces (227g) cream cheese
1 stick (113g) unsalted organic butter, melted
1-15 oz can (432g) of pumpkin puree
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup + 2 Tablespoons (125g) erythritol
1/4 teaspoon good-tasting pure stevia extract
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

Here is how you make Pumpkin Gooey Butter Cake - Low Carb:

InstructionsPreheat oven to 350 degrees.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.Rap the 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.Serving Size:?8

The nutritional information for Pumpkin Gooey Butter Cake - Low Carb is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 232.9

• Total Fat: 20.8 g
• Cholesterol: 65.9 mg
• Sodium: 210.5 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 2.0 g
• Protein: 4.2 g

The dietary needs meet for Pumpkin Gooey Butter Cake - Low Carb is Low Carb