@sofiyuzu: 🎃 Pumpkin Coconut Cake Ingredients For the base: ▫️ 50g coconut flour ▫️ 55g egg whites ▫️ 100ml unsweetened almond milk ▫️ 150g cooked pumpkin, skin removed ▫️ Sweetener to taste (I used Zero Drops) ▫️ Vanilla & cinnamon For the filling: ▫️ 240g cooked pumpkin, skin removed ▫️ 120ml unsweetened almond milk ▫️ 8g gelatin ▫️ Sweetener to taste (I used Zero Drops) ▫️ Vanilla & cinnamon 🧑🍳 Method Mix all the base ingredients, spread into a baking dish and bake at 180°C / 355°F for about 20-30 min ( depends on your baking pan and form you make). Let cool. Dissolve the gelatin in the almond milk, blend with the pumpkin and remaining filling ingredients until smooth, then pour over the base. Refrigerate overnight until fully set. 📊 Macros Whole cake: ≈472 kcal | P 27.5g | F 8.4g | C 72.5g | Fiber ≈26.1g Per slice (1/8): ≈59 kcal | P 3.4g | F 1.1g | C 9.1g | Fiber ≈3.3g #TikTokCreatorSearchInsightsIncentive #lightdessert #macrofriendly #healthyrecipe #pumpkinseason