1 serving

BISCUIT

30 gr whole oat flour 

¼ tsp ground cinnamon

3/4 tbsp stevia powder or to taste

2 egg whites

1 tbsp unsweetened almond milk

½ tsp vanilla essence

½ tbsp unsweetened grated coconut

¼ tsp baking powder

MILKS

2 tbsp unsweetened almond milk

2 tbsp unsweetened soy milk

2 tbsp unsweetened coconut milk

1 tsp stevia powder or to taste

TOPPING

 2 tbsp nonfat, unsweetened plain Greek yogurt

¼ tsp vanilla essence or to taste

¼ tsp stevia powder or to taste

powder cinnamon

1 tsp unsweetened grated coconut

In a small bowl, mix the flour, cinnamon, stevia, egg whites, almond milk, vanilla, coconut, and baking powder with an immersion blender until smooth. Pour into a mold previously greased with coconut oil and microwave for approximately 1 minute (the time will depend on the power of your microwave). Wait to cool and cut in 2.

Mix the milk and stevia and pour over the 2 halves of the biscuit. Close.

Mix the yogurt, vanilla and stevia and pour over the cake. Sprinkle cinnamon and garnish grated coconut.

Per portion

Cal: 283.4 P: 14.7 F: 13.3 Cb: 26.9