NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup nonfat Greek yogurt

0.25 cup liquid egg whites

1 tbsp unsweetened cocoa powder

1 tbsp oat flour

1 tbsp almond butter

0.5 tsp baking powder

1 tsp coconut oil

1 cup fresh raspberries

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard ceramic ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, unsweetened cocoa powder, oat flour, baking powder, and sea salt until no lumps remain.

• 3

  Stir in the nonfat Greek yogurt and liquid egg whites, mixing until the batter is thick, smooth, and fully combined.

• 4

  Pour half of the chocolate batter into the prepared ramekin, place the almond butter directly in the center, and top with the remaining batter.

• 5

  Bake for 12 to 15 minutes until the edges are set and the top has slightly risen, but the center still feels soft to the touch.

• 6

  Let the cake cool for 2 minutes before serving warm in the ramekin with fresh raspberries on the side.