NUTRITION

SERVINGS

INGREDIENTS

30 gram chocolate whey protein powder

0.5 cup plain non-fat Greek yogurt

1 whole egg

1 tbsp unsweetened cocoa powder

1 tbsp oat flour

1 tbsp almond butter

1 tbsp monk fruit sweetener

0.25 tsp baking powder

0.13 tsp sea salt

1 tsp vanilla extract

1 tsp coconut oil

0.5 cup fresh raspberries

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard 6-ounce ramekin with the coconut oil.

• 2

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

• 3

  Add the chocolate protein powder, cocoa powder, oat flour, monk fruit sweetener, baking powder, and sea salt to the wet ingredients, stirring until just combined.

• 4

  Pour approximately two-thirds of the batter into the prepared ramekin.

• 5

  Drop the tablespoon of almond butter directly into the center of the batter, then cover it with the remaining cake batter.

• 6

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

• 7

  While the cake bakes, place the raspberries and lemon juice in a small saucepan over medium-low heat, mashing them with a fork as they warm to create a thick sauce.

• 8

  Allow the cake to cool in the ramekin for 2 minutes before carefully inverting it onto a plate.

• 9

  Drizzle the warm raspberry coulis over the top of the cake and serve immediately while the center is molten.