Low-carb protein cake pops

Ingredients for 1 servings:

• 2 eggs
• 4 tbsp vanilla flavored protein powder
• 50 g margarine
• 50 ml vegetable oil
• 3 tbsp cocoa powder
• 1 tbsp sweet lupin flour
• 50 g almonds, ground
• 200 ml soy milk (soy drink)
• 1 tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 1 bar of dark chocolate (fine dark chocolate)
• Sprinkles
• Nuts, chopped
• Desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

for approx. 20 – 25 pieces

First, preheat the oven to 175°C. Beat the egg whites with a pinch of salt with a mixer until stiff peaks form. Then gradually add the remaining dry ingredients, along with the egg yolks and margarine, and mix gently. Finally, add the oil and soy milk until a creamy batter forms. Now line a baking sheet with baking paper and spread the batter about 1 cm thick. Bake in the oven for about 10-15 minutes. Once the batter is ready, transfer it from the baking sheet as quickly as possible to a mixing bowl and then knead it again with a mixer on the lowest speed until it forms a dough. As soon as the temperature of the batter allows, form into balls about 3 cm in size and let it cool in the refrigerator for one hour. After about 45 minutes, melt the chocolate in a double boiler. Remove the balls from the refrigerator and insert cake pop sticks into them. It’s best to place the sticks in a few glasses filled with bird sand or something similar. Cover the balls thinly with chocolate and decorate with your desired topping, such as chopped hazelnuts or coconut flakes. Return the cake pops to the glasses and let them set for about 1 hour. Without decoration, the nutritional values ​​per cake pop are as follows: approx. 95 kcal, 2.6 g carbohydrates, 5.3 g protein, 6.5 g fat.