This richly-spiced cake is so moist and fudgy that it is a cross between cake and pie, but even better!
  I enjoyed it very much.  You only need a small piece to feel happy and in the mood of the season.  I enjoyed it with herbal tea.  So even although I have calculated the nutritional analysis based on 12 servings, I believe I got more like 16 servings.

4 eggs
1 cup canned pumpkin (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (175 mL)
1/cup powdered erythritol, OR xylitol (60 mL)
1/cup olive oil (60 mL)
1/cup butter, melted (60 mL)
1/cup whipping cream (60 mL)
1 tsp unflavored gelatin (5 mL)
11/cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (375 mL)
2 tsp cinnamon (10 mL)
1/tsp ground cloves (2 mL)
1/tsp all-spice (2 mL)
1/tsp nutmeg (2 mL)
1/tsp baking powder (2 mL)
1/tsp baking soda (1 mL)
Cream Cheese Frosting:
6 oz cream cheese (180 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/cup unsalted butter, softened (60 mL)
1 tbsp whipping cream (15 mL)
2 tsp vanilla extract (10 mL)

Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) nonstick cake pan well.  I used a heart-shaped cake pan.

In food processor or in bowl with mixer, process eggs, pumpkin, liquid sweetener, erythritol, OR xylitol, olive oil, butter, whipping cream and gelatin.

In medium bowl, combine Gluten-Free Bake Mix 2, cinnamon, cloves, all-spice, nutmeg, baking powder and baking soda; mix well.  Add dry ingredients to wet ingredients; process.  Pour into prepared pan and smooth the surface.  Bake 35 to 40 minutes, or until cake tester comes out clean.  Allow cake to cool completely in pan, however, use a knife to run around the edges of the cake between the cake and the pan.  When cool try to pry the cake away from the edges with a knife and try to get a flat spatula, flexible under the cake a bit in an effort to loosen the cake sufficiently before inverting the pan (you can use your hand to steady this process, although I didn’t and my cake released perfectly).* Frost cake with Cream Cheese Frosting.

Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, unsalted butter, whipping cream and vanilla extract until smooth. 

Helpful Hint:  Although xylitol is safe for human consumption, it is deadly for dogs as it causes severe and prolonged hypoglycemia.  If you would like your cake to be less moist and more cake-like, then you would need to leave out the butter and whipping cream, however, I think you will love this recipe as written, just as I did.  To feel more certain that your cake will completely release out of the cake pan, line with parchment paper first.  Keep the edges high and you will simply lift the cake right out of the pan once cooled.

Yield:  12 servings
1 serving
258.5 calories
6.3 g protein
23.3 g fat
0.5 g fiber
5.4 g net carbs 

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