NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

1 scoop Chocolate whey protein powder

0.25 cup Non-fat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

0.5 tsp Baking powder

1 tbsp Dark chocolate chips

1 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until the batter is completely smooth.

• 3

  Pour the chocolate batter into the prepared ramekin and press the dark chocolate chips into the center of the batter, ensuring they are covered.

• 4

  Bake for 12 to 15 minutes, or until the edges of the cake are firm and set, but the center remains slightly jiggly to the touch.

• 5

  While the cake bakes, place the fresh raspberries and lemon juice in a small saucepan over medium heat, mashing the berries with a fork as they heat until a thick sauce forms.

• 6

  Allow the cake to cool for 2 minutes before carefully inverting it onto a plate and drizzling the warm raspberry coulis over the top.