The Fit-kitchen is turning pumpkins into friendly fitness meals! Eating healthy doesn’t mean cutting out desserts, but cleverly making snacks with comforting sweetness from healthy foods. In this article, I’m going to use coconut flour (a great substitute for low-carb flour) and pumpkin as the main ingredients to create a low-carb, low-sugar coconut pumpkin cake that will be memorable even after Halloween!

ingredients
The part of cake
- Coconut powder 42g
- egg 3
- Olive oil 20g
- Coconut milk 100g
- Brown sugar 25g
- Baking powder a spoon
Coconut pumpkin paste
- pumpkin 500g
- Coconut milk 60g
- Coconut powder 2 spoons
- Cocoa powder 2 spoons
- honey 2 spoons
Production process
Cake
- Separate the yolks and white of four eggs
- Mix egg yolks with coconut powder, coconut milk, brown sugar, olive oil, and baking powder until smooth
- Whip the egg whites with a whisk until they are wet and dry
- Whisk together coconut mixture and beaten egg white
- Place in the preheated oven
125 ° C for 40 minutes, 150 ° C for 20 minutes - Twenty minutes
Coconut pumpkin paste
- Cook the pumpkin
- Mash the pumpkin with coconut milk and cocoa powder and stir well
- Add two tablespoons of honey
The last
Let stand upside down for about an hour before removing the cake and topping it with pumpkin sauce, topped with nuts if you like
With a sweet, soft taste, pumpkin can be used as both a vegetable and a staple food. Pumpkin has high nutritional value. Rich in beta carotene, vitamin C, vitamin E, zinc, can remove free radicals in the body, delay aging, diabetic patients are also quite friendly. Coconut flour is a gluten-free flour made entirely from coconut.
Coconut flour is a unique alternative to wheat flour. It is popular among low-carb enthusiasts and those with gluten intolerances. In addition to its impressive nutritional profile, coconut flour offers a number of benefits. It’s high in fiber and MCT, which promotes stable blood sugar, good digestion, and heart health. It can also promote weight loss and fight off some infections.