NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop Chocolate protein powder

0.5 cup Liquid egg whites

2 tbsp Unsweetened cacao powder

1 tbsp Almond flour

2 tbsp Unsweetened applesauce

1 tsp Coconut oil

1 square Dark chocolate

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard-sized ramekin with a small amount of coconut oil.

• 2

  In a small blender, pulse the fresh raspberries and lemon juice until smooth, then press through a fine-mesh sieve to create a seedless coulis.

• 3

  In a medium mixing bowl, whisk together the chocolate protein powder, cacao powder, almond flour, baking powder, monk fruit sweetener, and sea salt.

• 4

  Add the liquid egg whites, unsweetened applesauce, and melted coconut oil to the dry ingredients, stirring until the batter is glossy and well-combined.

• 5

  Pour the batter into the prepared ramekin and gently press the dark chocolate square into the center until it is completely submerged.

• 6

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

• 7

  Allow the cake to cool for 2 minutes before running a knife around the edge and carefully inverting it onto a plate.

• 8

  Spoon the vibrant raspberry coulis over the top and serve immediately while the center is still molten.