NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Non-fat Greek yogurt

1 large Egg

1 tbsp Cacao powder

1 tbsp Almond flour

1 tsp Ghee

0.5 cup Fresh raspberries

1 tsp Maple syrup

0.25 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small ceramic ramekin with the ghee.

• 2

  In a medium mixing bowl, whisk together the egg, Greek yogurt, and vanilla extract until the mixture is completely smooth and combined.

• 3

  Gently fold in the chocolate protein powder, cacao powder, almond flour, and sea salt until a thick, uniform batter forms.

• 4

  Transfer the batter into the prepared ramekin, smoothing the top with the back of a spoon.

• 5

  Bake for 12 to 14 minutes until the edges are firm to the touch but the center remains slightly jiggly.

• 6

  While the cake is baking, place the raspberries and maple syrup in a small saucepan over medium-low heat, mashing them with a fork as they simmer into a thick sauce.

• 7

  Allow the cake to rest for 2 minutes before drizzling with the warm raspberry coulis and serving immediately.