NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Plain non-fat Greek yogurt

1 tbsp Coconut flour

1 tbsp Unsweetened cacao powder

1 tbsp Creamy almond butter

1 tbsp Dark chocolate chips

1 tsp Coconut oil

1 tsp Monkfruit sweetener

0.25 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and grease a 6-ounce ceramic ramekin with the coconut oil.

• 2

  In a small mixing bowl, whisk together the chocolate protein powder, coconut flour, cacao powder, monkfruit sweetener, baking powder, and sea salt until no lumps remain.

• 3

  Add the liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Pour approximately half of the chocolate batter into the prepared ramekin.

• 5

  Place the almond butter and dark chocolate chips directly into the center of the batter.

• 6

  Top with the remaining batter, ensuring the almond butter and chocolate chips are completely covered.

• 7

  Bake for 12 to 14 minutes, or until the edges are set and firm but the center still has a slight jiggle.

• 8

  Remove from the oven and let the cake rest for 2 minutes to allow the structure to set.

• 9

  Run a knife around the edge of the ramekin and carefully invert the cake onto a plate, or enjoy it warm directly from the dish.