NUTRITION

SERVINGS

INGREDIENTS

6 oz Non-fat Greek yogurt

1 scoop Chocolate protein powder

1 tbsp Unsweetened cocoa powder

1 tbsp Oat flour

1 large Egg white

1 tsp Coconut oil

0.5 cup Fresh raspberries

1 tsp Maple syrup

0.5 oz Dark chocolate

0.25 tsp Baking powder

1 pinch Sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, chocolate protein powder, cocoa powder, oat flour, egg white, baking powder, and sea salt until the batter is completely smooth.

• 3

  Pour the chocolate batter into the prepared ramekin and press the dark chocolate piece into the center, ensuring it is fully covered by the batter.

• 4

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

• 5

  While the cake is baking, place the raspberries and maple syrup in a small saucepan over medium-low heat, mashing the berries with a fork until they form a thickened coulis.

• 6

  Allow the cake to rest for 2 minutes before drizzling with the warm raspberry coulis and serving immediately.