NUTRITION

SERVINGS

INGREDIENTS

30 g Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

1 tbsp Monkfruit sweetener

1 tbsp Dark chocolate chips

1 tbsp Almond butter

0.13 tsp Sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, monkfruit sweetener, and sea salt until well combined.

• 2

  Stir in the liquid egg whites and non-fat Greek yogurt, mixing vigorously until the batter is smooth and no dry clumps remain.

• 3

  Gently fold in the dark chocolate chips and drop the almond butter into the center of the batter, pressing it down slightly so it is submerged.

• 4

  Microwave on high for 60 to 90 seconds, checking at the 60-second mark; the cake is done when the edges are firm but the center still looks slightly moist.

• 5

  Remove carefully from the microwave and let the cake rest for 1 minute to allow the texture to set before serving warm.