NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

1.5 scoop chocolate protein powder

0.25 cup nonfat Greek yogurt

2 tbsp unsweetened cocoa powder

1 tbsp almond flour

1 tbsp monk fruit sweetener

0.25 tsp baking powder

0.5 cup fresh raspberries

1 tsp lemon juice

10 g dark chocolate chips

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the liquid egg whites and nonfat Greek yogurt until completely smooth.

• 3

  Add the chocolate protein powder, cocoa powder, almond flour, monk fruit sweetener, and baking powder, stirring until a thick batter forms.

• 4

  Pour half of the chocolate batter into the prepared ramekin, place the dark chocolate chips in the center, and top with the remaining batter.

• 5

  Bake for 12 to 15 minutes or until the edges are firm but the center still has a slight jiggle.

• 6

  While the cake bakes, mash the fresh raspberries with lemon juice in a small bowl and press through a fine-mesh sieve to create a smooth coulis.

• 7

  Allow the cake to cool for 2 minutes before carefully inverting it onto a plate and drizzling with the tart raspberry sauce.