NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

1 scoop Chocolate whey protein powder

1 tbsp Unsweetened cocoa powder

1 tbsp Almond flour

0.25 cup Plain nonfat Greek yogurt

1 tbsp Creamy peanut butter

0.5 cup Fresh raspberries

1 tsp Coconut oil

1 tbsp Monk fruit sweetener

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and monk fruit sweetener until the mixture is smooth and well-combined.

• 3

  Sift the chocolate protein powder, cocoa powder, almond flour, baking powder, and sea salt into the wet ingredients.

• 4

  Stir the batter gently with a spatula until no dry clumps remain and the mixture is thick and glossy.

• 5

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

• 6

  Place the tablespoon of creamy peanut butter directly into the center of the batter, then cover it with the remaining chocolate mixture.

• 7

  Bake for 12 to 15 minutes, or until the edges of the cake are firm and the center has a slight, soft jiggle.

• 8

  While the cake bakes, place the fresh raspberries in a small saucepan over low heat, mashing them with a fork until they form a thick, warm coulis.

• 9

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

• 10

  Drizzle the warm raspberry coulis over the top of the lava cake and serve immediately.