Sweet Pumpkin Cake

Name: Sweet Pumpkin Cake
Yield: 368 g
Ingredients: chocolate jam 7 g; soy yogurt (blue)-Godin Baek (low sugar) 24 g; Haru Nuts Yellow new 20 g; Haru Nuts White 20 g; Sanwadeul Dried Prunes 20 g; leavening agent (baking powder) 1 g; gluten-free almond flour 60 g; liquid allulose 20 ml; raw egg 55 piece; steamed sweet pumpkin 141 g

765 kcal

#low sugar #low carb #vegan #diet

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Ingredients

Main ingredients

chocolate jam 7 g
soy yogurt (blue)-Godin Baek (low sugar) 24 g
Haru Nuts Yellow new 20 g
Haru Nuts White 20 g
Sanwadeul Dried Prunes 20 g
leavening agent (baking powder) 1 g
gluten-free almond flour 60 g
liquid allulose 20 ml
raw egg 1 piece
steamed sweet pumpkin 141 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 82.26 g 40%

Protein 31.36 g 15%

Fat 41.13 g 45%

Serving size 368g

Cooking steps

1

Boil the sweet pumpkin and mash it well.
2

Mix the eggs with the mashed pumpkin.
3

Add almond flour and baking powder, then mix.
4

Pour the batter into a mold.
5

Bake at 180°C in the oven for 30 minutes until done.

Sweet Pumpkin Cake

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