NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup non-fat plain Greek yogurt

1 tbsp unsweetened cocoa powder

2 tbsp almond flour

0.5 oz 70% dark chocolate

1 tbsp monk fruit sweetener

0.5 tsp baking powder

0.5 tsp vanilla extract

0.06 tsp sea salt

0.25 cup fresh raspberries

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a large oven-safe ramekin with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cocoa powder, almond flour, monk fruit sweetener, baking powder, and sea salt until no lumps remain.

• 3

  Add the liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Pour approximately two-thirds of the chocolate 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 third of the batter.

• 6

  Bake for 12 to 14 minutes, or until the edges are firm and the top is set but the center still feels slightly soft to the touch.

• 7

  Remove from the oven and let the cake cool for 2 minutes to allow the structure to set while keeping the center molten.

• 8

  Serve immediately in the ramekin or carefully invert onto a plate, garnishing with fresh raspberries for a burst of acidity.