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Old 11-22-2008, 09:36 AM   #1
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Pumpkin Gooey Butter Cake (Paula Deen's recipe!)

Alright y'all, here's my tweaked version of Paula Deen's Pumpkin Gooey Butter Cake, a family favorite. It's gooey, it's buttery, and it's low carb (and gluten-free), so enjoy!

More photos and information here at my blog!




Healthy Pumpkin Gooey Butter Cake

Adapted from a recipe by Paula Deen

Serves eight

Ingredients:
Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cup erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed
3 eggs
1 teaspoon pure vanilla extract
3/4 cup erythritol or 1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

Preparation:
Preheat oven to 350 degrees.

For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia and baking powder. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

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. Set pan down on counter top a couple times to get out air bubbles. Pour pumpkin mixture over crust and bake for 50-60 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.

~4.5g net carbs per 1/8th recipe
__________________
~Lauren

"I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat."

Last edited by jacksmixedtape; 11-22-2008 at 10:11 AM..
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Old 11-22-2008, 09:54 AM   #2
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Wow this looks fantastic!!!!!!!!!! Thank you Lauren!! *hugs*
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Old 11-22-2008, 10:08 AM   #3
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I have made the real thing, but this looks just as nommie..Thanks a bunch..
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Old 11-22-2008, 10:19 AM   #4
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Mmmmm...looks great!
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Old 11-22-2008, 10:23 AM   #5
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Can I use a combo of Diabetisweet and Splenda for this?
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Old 11-22-2008, 10:25 AM   #6
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Oh my!!

<<thud>>
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Old 11-22-2008, 10:36 AM   #7
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^^LOL Locarb4me!

You're welcome, Jannis! Hope you give it a shot.

Carolyn, I've made the real thing too! Gosh it's crazy good. This version is quite similar.

KB, that sounds like it would work! I 'spose half and half would be good? Just add it into your batter and taste.
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Old 11-22-2008, 10:41 AM   #8
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Oh MY that looks divine! Must save for someday!
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Old 11-22-2008, 10:53 AM   #9
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Okay y'all, the almond flour is adding in with the sweetener for the crust layer. Just in case you were wondering where it was in the preparation steps! Can't edit the original post any more.
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Old 11-22-2008, 10:58 AM   #10
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You photograph food better than some of the professionals!! Your photos are fantastic. (recipes too).
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Old 11-22-2008, 11:02 AM   #11
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I'm making this. After fighting a horrible cold, I'm in serious need of comfort food, and Dreamfields mac and cheese was making me way too farty.
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Old 11-22-2008, 11:07 AM   #12
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Okay, quick question...

Am I looking for a 1-cup sugar sweetening equivalent for each part of this? 1 cup sweetness for the crust, and one cup sweetness for the filling?
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Old 11-22-2008, 11:53 AM   #13
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Okay, mine is in the oven right now.

I made the following modifications:

For the crust, I used salted butter and omitted the salt
I used 1/2 cup white Diabetisweet, 1/2 teaspoon blackstrap molasses, and 1/4 cup equivalent liquid Splenda

For the filling, I used 1/2 cup equivalent liquid Splenda, 1 teaspoon blackstrap molasses and 1/4 cup Diabetisweet.

I put it in a ceramic pie plate:


I can't wait!
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Old 11-22-2008, 12:17 PM   #14
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^^Hope it turns out for you, KB! Did the batter taste sweet enough?

Okay, so I made a few versions and this one came out as sweet as Paula's original (a bit too sweet for me, but other non-LCers loved it):

Healthy Pumpkin Gooey Butter Cake [COLOR="Red"](Revised)[/COLOR]

Ingredients:
Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cups erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed
3 eggs
1 teaspoon pure vanilla extract
[COLOR="Red"]1 1/4 cups erythritol or 1 cup xylitol[/COLOR]
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

Last edited by jacksmixedtape; 11-22-2008 at 01:10 PM..
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Old 11-22-2008, 12:21 PM   #15
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When I tasted the crust, it tasted a tad too sweet, even if I only used 3/4 cup sweetening (1/2 cup Diabetisweet and 1/4 cup Splenda). This is why I decided to keep the sweetening in the custard at 3/4 cup, and reversed the ratios (more Splenda, less Diabetisweet). One thing about mixing Splenda and Diabetisweet is that it takes away that Splenda aftertaste (which I can barely tell, but some non-lowcarbers can).
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Old 11-22-2008, 12:23 PM   #16
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Quote:
Originally Posted by sungoddess View Post
You photograph food better than some of the professionals!! Your photos are fantastic. (recipes too).
ya know you're right, sungoddess. That shot is absolutely fabulous, Lauren, between the shading behind the pie and the colors of the pumpkins surrounding it. Bravo!

That recipe sounds great, like jody's pumpkin bake but with a gooey bottom. mmm I just made the pumpkin bake today
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Old 11-22-2008, 12:57 PM   #17
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New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??
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Old 11-22-2008, 12:58 PM   #18
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I was going to make a pumpkin pie; now, this for sure! Can't wait to eat it.
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Old 11-22-2008, 01:02 PM   #19
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Quote:
Originally Posted by LovelyForm View Post
New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??
The reason Lauren is not using all Splenda is because she is avoiding using chemically produced sweeteners, and both Erythritol and Stevia are natural.

I was just using Diabetisweet as a way to attenuate the aftertaste from Splenda.
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Old 11-22-2008, 01:09 PM   #20
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24fan, thank you! I don't have much in my tiny school apartment by way of dishes or cooking utensils, so food decorations are the easiest! There's a red kuri squash, a delicata squash, and a pumpkin hanging out in the background. You enjoy your pumpkin bake!

KB, can't wait to see how yours turns out!

Quote:
Originally Posted by KlingonBabe View Post
The reason Lauren is not using all Splenda is because she is avoiding using chemically produced sweeteners, and both Erythritol and Stevia are natural.

I was just using Diabetisweet as a way to attenuate the aftertaste from Splenda.
What KB said!

LovelyForm, it's just personal preference. I don't like the taste or the chemical makeup of Splenda. You could probably use all Splenda for this recipe, but I am unfamiliar with it!

Last edited by jacksmixedtape; 11-22-2008 at 01:16 PM..
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Old 11-22-2008, 01:12 PM   #21
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I'm not going to let it cool fully. I'm going to cut into it warm and eat it NOW.

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Old 11-22-2008, 01:20 PM   #22
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Okay, the first piece totally fell apart when I cut it out of the mold... but with a good gob of whipped cream on top, it didn't matter! It was very delicious!

I still think that the crust would have worked just fine with 1/2 cup sweetening, instead of a whole cup.

Still, that recipe is a WINNER!!!!
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Old 11-22-2008, 02:13 PM   #23
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Quote:
Originally Posted by LovelyForm View Post
New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??
Also wanted to mention to LovelyForm that tho it may not matter with this recipe, some baked goods require the "bulking" and "creaming" properties of sugar, which Splenda cannot mimic. Both DiabeteSweet and Erythritol come closer to this than Splenda.

HTH,
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Old 11-22-2008, 02:19 PM   #24
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Quote:
Originally Posted by retroworx View Post
Also wanted to mention to LovelyForm that tho it may not matter with this recipe, some baked goods require the "bulking" and "creaming" properties of sugar, which Splenda cannot mimic. Both DiabeteSweet and Erythritol come closer to this than Splenda.

HTH,
In this recipe, the bulk and texture come from the almond flour and fats (cream cheese and butter + egg) in the crust, and from the pumpkin, egg, and cream cheese in the custard. It really doesn't need the texturizing properties of E or isomalt (Diabetisweet). I was experimenting with sweetener synergy to take away the Splenda aftertaste.
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Old 11-22-2008, 02:27 PM   #25
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Thanks for the great info, I am learning so much here, I'm quite a novie when it comes to cooking anything, let alone low carb desserts. I am excited to try this. I almost bought a bag of xylitol yesterday but passed, I think I will try it. I already use it iin my mouthwash and tooth paste.
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Old 11-22-2008, 03:07 PM   #26
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Looks lovely Lauren
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Old 11-22-2008, 03:43 PM   #27
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25 replies in just 5 1/2 hours!

This may be a new record

Looks yummy! Keep up the good work!




Lauren........wanted to tell you again how much
I enjoy your site! You have given me many ideas!
Everybody, see all of Laurens goodies here: Healthy Indulgences

Last edited by bobo36us; 11-22-2008 at 04:42 PM..
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Old 11-22-2008, 03:45 PM   #28
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25 replies in just 5 1/2 hours!

This may be a new record

Keep up the good work!
Not only that, but already one person has made and tried the recipe!!!!

and it rocks
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Old 11-22-2008, 04:03 PM   #29
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And mine's in the oven


I mean, you just can't spring a new recipe on the family on a holiday, right?

It has to be tried first.










That's my story and I'm stickin' to it.
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Old 11-22-2008, 08:31 PM   #30
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This will be my Thanksgiving dessert.. Can't wait.
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