Light pumpkin and pistachio cake, glazed with dark chocolate. Rich in protein, low in carbohydrates, gluten-free and lactose-free. 12 cm mold, two large portions. Indicated calories: 286 (with glaze).
Preheat the air fryer to 185°C.
In a bowl, mix the whole egg with the egg white and erythritol until you obtain a homogeneous mixture.
Add the cooked and pureed pumpkin, the flours (pistachios, coconut, and the chosen flour), the vanilla extract, cinnamon, the two tablespoons of milk, and baking powder; mix well.
Pour the batter into the 12 cm mold and level the surface.
Bake in the air fryer at 185°C for about 22 minutes (check with a toothpick and adjust the times to your fryer).
Turn out the cake and let it cool down.
Prepare the glaze: dissolve the chocolate peanut butter powder and the dark cream with a little warm drink until you obtain a smooth cream.
Cover the cake with the glaze and finish with a sprinkle of pistachio flour.
Let the glaze set before serving.
12 cm mold
Air fryer
Bowls
Blender (for the pumpkin puree, if not already pureed)
Recipe suitable for two large portions. Nutritional values and ingredients marked FITPORN mentioned in the original. Discount code mentioned in the original: FRANCYFIT10.
Italy, Toscana
| Energy (kcal) | 135.61 |
| Carbohydrates (g) | 10.06 |
| of which Sugars (g) | 2.85 |
| Fat (g) | 8.38 |
| of which Saturates (g) | 4.12 |
| Protein (g) | 4.84 |
| Fiber (g) | 1.47 |
| Sale (g) | 1.7 |
