NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

1 tbsp Unsweetened cocoa powder

1 tbsp Almond flour

0.25 cup Non-fat Greek yogurt

1 oz Dark chocolate

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Monk fruit sweetener

0.25 tsp Baking powder

0.13 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

  Preheat your oven to 375°F and grease a 6-ounce ramekin thoroughly 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 smooth and no lumps remain.

• 4

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

• 5

  Place the piece of dark chocolate directly into the center of the batter and cover it with the remaining chocolate batter.

• 6

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

• 7

  While the cake bakes, combine raspberries, lemon juice, and monk fruit in a small saucepan over medium heat, mashing the berries as they soften until a thick sauce forms.

• 8

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

• 9

  Strain the raspberry sauce if desired, then drizzle the warm coulis over the cake and serve immediately.