NUTRITION

SERVINGS

INGREDIENTS

30 grams chocolate protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cacao powder

1 tbsp oat flour

1 tbsp maple syrup

0.5 tbsp ghee

1 tbsp dark chocolate chips

0.5 cup fresh raspberries

1 tsp lemon juice

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-ounce ceramic ramekin with a small amount of ghee.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cacao powder, oat flour, baking powder, and sea salt until well combined.

• 3

  Add the egg whites, Greek yogurt, maple syrup, and vanilla extract to the dry ingredients, stirring until the batter is smooth and lump-free.

• 4

  Pour approximately half of the batter into the prepared ramekin.

• 5

  Place the dark chocolate chips in the center of the batter, then pour the remaining batter over the top to seal the chocolate inside.

• 6

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

• 7

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

• 8

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

• 9

  Top the warm cake with the raspberry coulis and serve immediately.