NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

2 tbsp unsweetened cocoa powder

2 tbsp oat flour

1 tsp coconut oil

1 tbsp dark chocolate chips

0.5 cup fresh raspberries

1 tsp maple syrup

0.25 tsp baking powder

0.13 tsp sea salt

2 tbsp unsweetened almond milk

PREPARATION

• 1

  Preheat oven to 350°F and grease a large oven-safe ramekin with coconut oil.

• 2

  In a medium mixing bowl, whisk the chocolate protein powder, cocoa powder, oat flour, baking powder, and sea salt.

• 3

  Add the egg whites, Greek yogurt, and almond milk, stirring until the batter is smooth and velvety.

• 4

  Pour half of the cake batter into the ramekin, place the chocolate chips in the center, and cover with the remaining batter.

• 5

  Bake for 12 to 14 minutes until the edges are firm but the center remains soft and molten.

• 6

  While the cake bakes, simmer the raspberries and maple syrup in a small saucepan over low heat, mashing them into a thick sauce.

• 7

  Let the cake cool for 2 minutes before drizzling with the warm raspberry coulis and serving immediately.