A perfect recipe to enjoy pumpkin in a sweet version.
Gluten-free and sugar-free

RICETTA
300 g steamed pumpkin
50 g coconut oil
2 whole eggs
6 egg whites (or 6 scoops Live Better egg white powder in 170 ml water)
100 g Live Better coconut flour
10 g psyllium flour
80 g Live Better erythritol
12 g baking powder
Preheat the oven to 180°.

PROCEDURE
Beat the egg whites with a pinch of salt until stiff peaks form.
In a blender, combine the pumpkin, whole eggs, coconut oil, and sweetener. Blend until smooth and creamy.
Add the coconut flour, psyllium, and baking powder, and keep blending.
Transfer the mixture to a bowl and gently fold in the egg whites from bottom to top to avoid deflating them.
Pour into muffin tins or a loaf pan and bake for about 35 minutes.