Microwave the kabocha squash for 3-4 minutes to soften it. Then, carefully cut it in half, scoop out the seeds, and peel off the skin.

Slice half of the peeled squash for the topping and set aside. Mash the other half in a bowl.

To the mashed kabocha squash, add salt, allulose, and eggs. Mix everything together until well combined.

Add the almond flour and baking powder to the bowl and mix until a thick batter is formed.

Line a small baking pan with parchment paper. Pour about two-thirds of the batter into the pan and place a few slices of kabocha squash inside.

Pour the remaining batter on top and smooth the surface. Decorate with the rest of the sliced kabocha squash. Tap the pan on the counter to remove any air bubbles.

Bake in an air fryer at 180°C (356°F) for 35-40 minutes. Check for doneness by inserting a skewer; it should come out clean.

Once baked, let it cool. It's delicious on its own or served with a dollop of Greek yogurt.