- ground hazelnuts: 30 g
- baking cocoa: 1 tsp
- protein powder: 15 g
- erythritol: 15 g
- buttermilk: 60 ml
- egg white: 1 piece(s)
- baking powder: 2 g
- hazelnut flavour (optional): 1 tbsp
First sift together the dry ingredients and then add the liquid ones.
Whisk the egg white until it becomes stiff and carefully fold it under the batter in order to keep the consistency fluffy.
Bake for about 25 minutes at 180 degrees Celsius.
Coat with glazing made out of baking cocoa, water and some sweetener.