NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop Chocolate protein powder

2 tbsp Unsweetened cocoa powder

1 tbsp Almond flour

0.5 cup Liquid egg whites

2 tbsp Non-fat Greek yogurt

1 tbsp Maple syrup

0.25 tsp Baking powder

0.13 tsp Sea salt

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Water

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the chocolate protein powder, cocoa powder, almond flour, baking powder, and sea salt.

• 3

  Add the liquid egg whites, Greek yogurt, and maple syrup to the dry ingredients, stirring until a smooth batter forms.

• 4

  Pour half of the batter into the prepared ramekin, place the dark chocolate chips in the center, and cover with the remaining batter.

• 5

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

• 6

  While the cake bakes, combine raspberries, lemon juice, and water in a small saucepan over medium heat.

• 7

  Simmer the sauce for 5 minutes, mashing the berries with a fork, then strain through a fine-mesh sieve to create a smooth coulis.

• 8

  Carefully run a knife around the edge of the ramekin, invert the cake onto a plate, and drizzle with the warm raspberry coulis.