NUTRITION

SERVINGS

INGREDIENTS

30 grams chocolate protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cocoa powder

2 tbsp oat flour

1.5 tbsp almond butter

0.5 cup fresh raspberries

1 tsp maple syrup

0.25 tsp baking powder

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard-sized ceramic ramekin with a touch of coconut oil.

• 2

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

• 3

  Pour approximately three-quarters of the chocolate batter into the prepared ramekin.

• 4

  Spoon the almond butter directly into the center of the batter, then carefully pour the remaining batter over the top to seal it in.

• 5

  Bake for 12 to 14 minutes until the edges are firm and the top has risen, ensuring the center remains slightly soft to the touch.

• 6

  While the cake bakes, combine the fresh raspberries and maple syrup in a small saucepan over medium-low heat, mashing the berries with a fork until they form a thick, glossy sauce.

• 7

  Allow the cake to cool for 2 minutes before carefully inverting it onto a plate and topping with the warm raspberry coulis.