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 Coconut flour

1 tbsp Almond butter

10 gram 85% Dark chocolate

0.25 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Monkfruit sweetener

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.06 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-ounce ramekin with avocado oil or cooking spray.

• 2

  In a small mixing bowl, whisk together the chocolate protein powder, liquid egg whites, Greek yogurt, cocoa powder, coconut flour, baking powder, vanilla, and monkfruit sweetener until the batter is completely smooth.

• 3

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

• 4

  Place the almond butter and the dark chocolate square directly into the center of the batter in the ramekin.

• 5

  Spoon the remaining batter over the top, ensuring the chocolate and almond butter are fully submerged and covered.

• 6

  Bake for 12 to 14 minutes until the edges are firm to the touch but the center remains slightly soft and jiggly.

• 7

  While the cake is baking, mash the fresh raspberries with lemon juice and a pinch of sea salt in a small bowl to create a textured coulis.

• 8

  Allow the cake to cool for 2 minutes before running a thin knife around the edge and inverting it onto a plate, then top with the fresh raspberry coulis.