Protein cookie and chocolate scones.

Preheat the oven to 100°C. Whip the egg white until stiff and carefully add the protein yogurt or Skyr and the light Asturian cooking cream.

Gradually add the protein powder (I used the one I had left that tasted like cookies and cocoa), the oat flour, the baking powder, a pinch of salt and a dash of liquid sucralose.

Finish mixing for a few seconds with the same whisk with which you whipped the egg white and chocolate chips, reserving a few larger squares to put in the center.

Grease the hemisphere mold with the oil spray and pour the mixture.

Bake in the oven for 13 minutes at 180°C. Allow to cool and sprinkle crushed erythritol on top.