12 servings

4 eggs

½ cup stevia powder or to taste

60 ml coconut oil

2 tsp vanilla essence

1 tsp cinnamon powder or to taste

1 cup cooked mashed pumpkin

½ cup coconut flour

2 cups almond flour

2 tsp baking powder

¼ tsp sea salt

80 ml unsweetened almond milk

1 tbsp pumpkin seed

Preheat the oven to 350º F. Line a long cake mold with baking paper.

In a bowl, combine the dry ingredients: almond flour, coconut flour, stevia, baking powder, salt and cinnamon. In another bowl mix the liquid ingredients: eggs, milk, coconut oil, pumpkin puree, vanilla essence and stir. Now join the two mixtures integrating well.

Pour the preparation into the mold, add the pumpkin seeds on top and bake for 45 minutes or when inserting a toothpick comes out dry.  Let cool in the oven.

Per portion 60 gr app

Cal: 195.5 P: 6.6 F: 17.9 Cb: 6.2