NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

1.5 scoop Chocolate protein powder

2 tbsp Unsweetened cocoa powder

0.25 cup Plain non-fat Greek yogurt

2 tbsp Oat flour

0.5 tsp Baking powder

1 tsp Vanilla extract

1 tbsp Monk fruit sweetener

1 square Dark chocolate square

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard-sized ceramic ramekin with coconut oil spray.

• 2

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, vanilla extract, and monk fruit sweetener until the mixture is smooth and aerated.

• 3

  Sift the chocolate protein powder, cocoa powder, oat flour, baking powder, and sea salt into the wet ingredients and fold gently until just combined.

• 4

  Pour approximately two-thirds of the chocolate batter into the prepared ramekin, then place the dark chocolate square directly in the center.

• 5

  Top with the remaining batter, ensuring the chocolate square is completely covered to create the molten core.

• 6

  Bake for 12 to 14 minutes until the edges are firm and have pulled away slightly from the sides, but the center still has a slight jiggle.

• 7

  While the cake bakes, combine the raspberries and lemon juice in a small saucepan over low heat, mashing the berries until they form a thick, glossy sauce.

• 8

  Remove the cake from the oven and let it rest for 2 minutes before drizzling the warm raspberry coulis over the top and serving immediately.