NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate Protein Powder

0.5 cup Liquid Egg Whites

0.25 cup Non-fat Greek Yogurt

1 tbsp Almond Flour

1 tbsp Raw Cacao Powder

0.5 tsp Baking Powder

1 tsp Coconut Oil

1 square 85% Dark Chocolate

0.5 cup Fresh Raspberries

1 tsp Maple Syrup

0.25 tsp Vanilla Extract

0.13 tsp Sea Salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-ounce ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, liquid egg whites, non-fat Greek yogurt, almond flour, cacao powder, baking powder, vanilla extract, and sea salt until the batter is completely smooth.

• 3

  Pour the chocolate batter into the prepared ramekin, smoothing the top with a spoon.

• 4

  Gently press the square of dark chocolate into the very center of the batter until it is fully submerged and covered.

• 5

  Place the ramekin on a baking sheet and bake for 12 to 14 minutes, or until the edges are firm to the touch but the center still has a slight jiggle.

• 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, bubbling sauce.

• 7

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