NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

1 tbsp coconut flour

1 tbsp cacao powder

1 tbsp almond butter

0.5 cup fresh raspberries

1 tsp maple syrup

0.25 cup plain Greek yogurt

0.25 tsp baking powder

1 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, liquid egg whites, coconut flour, cacao powder, baking powder, and sea salt until the batter is smooth and well combined.

• 3

  Pour approximately half of the chocolate batter into the prepared ramekin.

• 4

  Place the almond butter directly into the center of the batter, then pour the remaining batter over the top to seal it in.

• 5

  Bake for 12 to 14 minutes, or 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 and maple syrup in a small saucepan over medium-low heat.

• 7

  Simmer the berries for 5 minutes, mashing them with a fork until they break down into a thick, syrupy coulis.

• 8

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

• 9

  Top the warm lava cake with a dollop of plain Greek yogurt and drizzle the raspberry coulis over the top before serving.