NUTRITION

SERVINGS

INGREDIENTS

1 scoop Vanilla whey protein powder

2 tbsp Yellow cake mix

1 tbsp Almond flour

1 tbsp Coconut flour

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 tsp Melted coconut oil

1 tbsp Fresh lemon juice

1 tsp Fresh lemon zest

0.5 tsp Baking powder

0.25 cup Fresh raspberries

2 tbsp Non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 350F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites and 0.25 cup of Greek yogurt until the mixture is smooth and aerated.

• 3

  Add the fresh lemon juice, lemon zest, and melted coconut oil to the wet ingredients, stirring to combine.

• 4

  Gently fold in the vanilla protein powder, yellow cake mix, almond flour, coconut flour, and baking powder until a thick batter forms.

• 5

  Pour the batter into the prepared baking dish and scatter the fresh raspberries evenly across the top.

• 6

  Bake for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

• 7

  Allow the cake to cool for 5 minutes before topping with the remaining 2 tablespoons of Greek yogurt as a tart glaze.