Firstly, preheat the oven 190 C.
Then, mix the butter, cream cheese and the Erythritol using the hand mixer until the mixture becomes fluffy.
After that, add the eggs, one at a time and keep mixing.
Then, add the vanilla extract, stevia drops and keep mixing.
Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder.
Mix everything until well combined.
After that, add half of the pumpkin seeds to the batter and combine.
Grease a cake pan very well then put the batter in it.
Then, add the rest of the pumpkin seeds and press on it lightly.
Bake the gluten free pumpkin cake for 45 minutes.