Delicious low-calorie recipes

Place the dry ingredients: coconut flour, cocoa, linseed, xanthan gum, and baking powder in a bowl and mix well.

Place the 4 egg yolks and the zucchini in a blender and blend until smooth.

Add a pinch of citric acid and erythritol to the egg whites and whisk to a thick froth.

Add the zucchini-egg yolk mixture to the egg whites and stir gently, to one side, without lifting the spoon.

Stir in the mixed dry ingredients in two additions. Stir slowly/carefully, trying not to "settle" the egg whites too much.

Pour the batter into the tin and bake in a preheated oven at 170-175 °C for ~40-45 minutes. Cool the baked sponge cakes.

Remove the pits from the plums, cut them into small pieces and add 30 g of water and sweetener. Boil until pureed. Blend with a blender.

Add 50 g of water to the cornstarch, stir and add to the plums. Bring to the boil, stirring.

Add sweetener, vanilla sugar, and sweet cream to the culinary curd and beat.