NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 tbsp unsweetened cacao powder

1 tbsp coconut flour

0.5 tsp baking powder

1 oz dark chocolate (70% cacao)

0.5 cup fresh raspberries

1 tsp maple syrup

1 tsp water

0.25 tsp sea salt

PREPARATION

• 1

  Preheat oven to 350°F and lightly grease a standard 6-ounce ramekin with a touch of coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, liquid egg whites, Greek yogurt, cacao powder, coconut 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

  Place the dark chocolate piece directly into the center of the batter, then cover it with the remaining chocolate mixture.

• 5

  Bake for 12 to 14 minutes; the edges should be firm to the touch while the center remains slightly soft and jiggly.

• 6

  While the cake bakes, combine the raspberries, maple syrup, and water in a small saucepan over medium-low heat, mashing the berries until a thick sauce forms.

• 7

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