NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

1 scoops chocolate protein powder

2 tbsp unsweetened cocoa powder

0.25 cup nonfat Greek yogurt

1 tbsp almond flour

1 tsp coconut oil

0.25 tsp baking powder

0.06 tsp sea salt

0.5 cup fresh raspberries

1 tsp maple syrup

1 tsp water

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and melted coconut oil until the mixture is smooth and well combined.

• 3

  Sift in the chocolate protein powder, cocoa powder, almond flour, baking powder, and sea salt, then gently fold the dry ingredients into the wet until a thick batter forms.

• 4

  Pour the batter into the prepared ramekin, ensuring the top is leveled with a spoon.

• 5

  Bake for 12 to 14 minutes; the edges should be firm and set while the very center remains slightly soft to the touch to ensure a molten core.

• 6

  While the cake bakes, place the raspberries, maple syrup, and water in a small saucepan over medium heat.

• 7

  Simmer the raspberry mixture for 5 minutes, mashing the berries with a fork until they break down into a thick sauce.

• 8

  Remove the cake from the oven and let it cool for 2 minutes before carefully running a knife around the edge and inverting it onto a plate.

• 9

  Spoon the warm raspberry coulis over the top of the cake and serve immediately while the center is still liquid.