NUTRITION

SERVINGS

INGREDIENTS

0.5 cup part-skim ricotta cheese

1 scoop vanilla protein powder

1 large egg

0.5 cup fresh raspberries

2 tbsp almond flour

1 tbsp monk fruit sweetener

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp baking powder

0.25 tsp vanilla extract

1 tbsp nonfat plain Greek yogurt

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-inch cake pan or large oven-safe ramekin with a small amount of coconut oil.

• 2

  In a medium mixing bowl, whisk together the ricotta cheese, egg, vanilla extract, and monk fruit sweetener until the mixture is smooth and creamy.

• 3

  Add the vanilla protein powder, almond flour, baking powder, sea salt, and lemon zest to the wet ingredients, stirring until just combined.

• 4

  Gently fold the fresh raspberries into the batter using a spatula, taking care not to break the berries.

• 5

  Pour the batter into the prepared pan and smooth the top with a spoon.

• 6

  Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are starting to turn golden brown.

• 7

  While the cake cools for a few minutes, whisk together the Greek yogurt and lemon juice in a small bowl to create a smooth glaze.

• 8

  Drizzle the lemon glaze over the warm cake and enjoy immediately.