Delicious cocoa and pistachio cupcakes with very few carbs!
Gluten-free
Sugar-free

INGREDIENTS
20 g oat flour
60 g egg white (or 58 ml water + 2 scoops egg white powder if using our powder)
60 g greek yogurt
15 g cocoa
Chopped pistachios
Pistachio Creamy Bliss

PROCEDURE
Preheat the oven to 180°.
Mix the flour and cocoa powder.
Add the yogurt and egg whites.
Stir well until you get a smooth batter.
Fill two muffin molds a little over halfway.
Place a teaspoon of Pistachio Creamy Bliss in the center.
Cover with the remaining batter.
Sprinkle with chopped pistachios.
Bake for 15–20 minutes.