Mix together the flour, egg whites, cocoa and yogurt.
Butter two classic muffin molds and coat them with cocoa powder.
Pour 2 tablespoons of batter into the molds, place 2 squares of sugar-free chocolate in the center and cover with another tablespoon of batter.
Cook in the air fryer at 190° for seven minutes, or in the oven at 180° for 13 minutes.
Store in the refrigerator for up to 2 days. Reheat for 30 seconds in the microwave before serving.
You can replace the chocolate with another sugar-free variety.
Italia
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| Energy (kcal) | 185.85 |
| Carbohydrates (g) | 22.37 |
| of which Sugars (g) | 8.66 |
| Fat (g) | 6.54 |
| of which Saturates (g) | 3.26 |
| Protein (g) | 8 |
| Fiber (g) | 1.94 |
| Sale (g) | 0.1 |