NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 tbsp Unsweetened cacao powder

2 tbsp Almond flour

1 tbsp Almond butter

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Monk fruit sweetener

0.25 tsp Baking powder

0.5 tsp Coconut oil

0.06 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard ceramic ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, liquid egg whites, Greek yogurt, cacao powder, almond flour, baking powder, and sea salt until the batter is completely smooth.

• 3

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

• 4

  Carefully drop the almond butter into the center of the batter and cover it with the remaining chocolate mixture.

• 5

  Bake for 12 to 14 minutes until the edges of the cake are firm and set, but the center still has a slight wobble.

• 6

  While the cake is baking, combine the fresh raspberries, lemon juice, and monk fruit sweetener in a small saucepan over medium-low heat.

• 7

  Simmer the raspberry mixture for 5 minutes, mashing the berries with a fork until they form a thick, glossy coulis.

• 8

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

• 9

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