NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops Chocolate protein powder

0.5 cup Liquid egg whites

1 tbsp Unsweetened cocoa powder

1 tbsp Almond butter

1 tbsp Coconut flour

0.5 tsp Baking powder

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tbsp Water

0.25 tsp Sea salt

1 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-ounce ceramic ramekin with a small amount of coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cocoa powder, coconut flour, baking powder, and sea salt.

• 3

  Add the liquid egg whites, almond butter, and vanilla extract to the dry ingredients, stirring until a thick, glossy batter forms.

• 4

  Pour the batter into the prepared ramekin and bake for 12 to 14 minutes until the edges are firm but the center remains slightly soft to the touch.

• 5

  While the cake bakes, combine the raspberries, lemon juice, and water in a small saucepan over medium heat.

• 6

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

• 7

  Carefully run a knife around the edge of the ramekin, invert the cake onto a plate, and pour the warm raspberry coulis over the top.