NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

2 tbsp oat flour

2 tbsp cacao powder

1 tbsp almond butter

0.5 cup raspberries

1 tbsp monk fruit sweetener

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe ramekin with a touch of coconut oil.

• 2

  In a medium bowl, whisk together the liquid egg whites and non-fat Greek yogurt until smooth and well-combined.

• 3

  Stir in the chocolate protein powder, oat flour, cacao powder, monk fruit sweetener, baking powder, and sea salt until a thick batter forms.

• 4

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

• 5

  Place the almond butter directly into the center of the batter, then top with the remaining chocolate mixture to seal it.

• 6

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

• 7

  While the cake bakes, mash the raspberries with the lemon juice in a small bowl and press through a fine-mesh sieve to create a smooth coulis.

• 8

  Allow the cake to cool for 2 minutes before carefully inverting it onto a plate and finishing with the raspberry coulis.