NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp almond flour

1 tsp coconut oil

1 oz 70% dark chocolate

0.5 cup fresh raspberries

1 tsp maple syrup

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a 6-ounce ceramic ramekin with the coconut oil.

• 2

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

• 3

  Add the liquid egg whites and Greek yogurt to the dry ingredients, stirring until the batter is completely smooth and no lumps remain.

• 4

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

• 5

  Bake for 12 to 14 minutes until the edges are set and firm to the touch, but the center still has a slight, soft jiggle.

• 6

  While the cake bakes, mash the fresh raspberries with maple syrup in a small bowl, then press the mixture through a fine-mesh sieve to create a smooth coulis.

• 7

  Remove the cake from the oven and let it rest for 2 minutes before carefully inverting it onto a plate and drizzling with the raspberry coulis.