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We dare you to try this delicious recipe, very low in calories but with all the flavour: Pumpkin Cake.
Ingredients
- 4 eggs
- 120 g of Erythritol Powder from FoodSeries
- 50 ml of Coconut Oil from BioSeries
- 300 g roast pumpkin
- 3 g of baking powder
- 150 g of Instant Oat Flour de FoodSeries
- 150 g of Almond Flour from FoodSeries
- 300 g of cream cheese
- ½ Greek yoghurt
- 50 g of Sugar-Free Chocolate Bar from FoodSeries
- Sweetener to taste
| Nutritional Information per serving | |
|---|---|
| Calories: | 178,8kcal |
| Fat: | 2,5g |
| of which saturates: | 10,8g |
| Carbohydrates: | 6,9g |
| of which sugars: | 2,8g |
| Fiber: | 4g |
| Proteins: | 13,5g |
| Salt: | 1,2g |
How to make: Pumpkin Cake
| Preparation time: | 15 minutes |
| Cooking time: | 50 minutes |
| Portion size: | 1 Slice |
| Number of servings: | 10 |
| Cooking style: | Mediterranean |
- Beat the eggs together with the erythritol.
- Add the melted coconut oil, roasted pumpkin, baking powder, oat flour and ground almonds.
- Mix well and divide into 3 equal parts.
- Bake each part for 17 min at around 180°C, without a fan.
- Leave to cool.
- To make the Stracciatella cream, mix the cream cheese, Greek yoghurt, melted chocolate and sweetener to taste.
- Chill the Stracciatella for at least three hours in the refrigerator.
- To assemble the cake, fill with the Stracciatella cream between the layers and cover the top and sides. Chill for a further 2 hours.
We’ve filled a shopping basket for you with all the ingredients you’ll need.
Review of Squash Cake
Easy to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
100%
