NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

1 tbsp Raw cacao powder

1 tbsp Almond flour

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

1 square Dark chocolate square

0.5 cup Fresh raspberries

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cacao powder, almond flour, baking powder, and monk fruit sweetener.

• 3

  Add the liquid egg whites and Greek yogurt to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Pour the batter into the prepared ramekin, then press the dark chocolate square into the center until it is completely submerged.

• 5

  Bake for 12 to 14 minutes, or until the edges are firm to the touch but the center remains soft and slightly jiggly.

• 6

  While the cake bakes, place 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.

• 7

  Remove the cake from the oven and let it cool for 2 minutes before carefully inverting it onto a plate.

• 8

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