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 servings. Indicated calories: 286 (with glaze).
Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Preheat the air fryer to 185°C.
In a bowl, mix the whole egg with the egg white and erythritol until smooth and well combined.
Add the cooked and blended pumpkin pulp, the flours (pistachio, coconut and the chosen flour), vanilla flavoring, cinnamon, the two tablespoons of milk and the baking powder; mix well.
Pour the batter into a 12 cm mold and level the surface.
Cook in the air fryer at 185°C for about 22 minutes (check with a toothpick and adjust the time to your air fryer).
Unmold the cake and let it cool slightly.
Prepare the glaze: dilute the chocolate peanut powder and the dark cream with a little warm beverage until you get a smooth cream.
Cover the cake with the glaze and finish with a dusting of pistachio flour.
Let the glaze set before serving.
12 cm mold
Air fryer
Bowls
Blender (for the pumpkin pulp, if not already blended)
Recipe intended for two large servings. Nutritional values and FITPORN-branded ingredients mentioned in the original. Discount code mentioned in the original: FRANCYFIT10.
Italia, Toscana
