Delicious low-calorie recipes

First, sauté the pumpkin. Sauté it on the stove, roast it in the oven or do what I do: cut it into pieces and put it in the microwave for ~6 min. Then puree it into a smooth purée and set aside to cool.

Combine all the dry ingredients in a bowl: flour, psyllium, cocoa and baking powder. Mix and sift.

Beat the eggs with vanilla, a pinch of salt, and erythritol. Beat for ~2 minutes until the mixture increases in volume. Add the cooled pumpkin puree and beat again a little.

Gradually add the dry ingredients to the egg and pumpkin mixture in two batches. Mix the dough and pour it into a baking tin.

Place in the oven at 175 °C and bake for ~40-45 minutes. Make sure that when you poke the wooden chopstick, it comes out dry (so that no dough sticks to it).