NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

1 scoop Chocolate protein powder

0.25 cup Non-fat Greek yogurt

1 tbsp Unsweetened cocoa powder

1 tbsp Coconut flour

0.5 tsp Baking powder

1 tsp Coconut oil

0.5 ounce Dark chocolate

0.5 cup Fresh raspberries

1 tsp Maple syrup

1 tsp Lemon juice

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the egg whites and Greek yogurt until smooth and well combined.

• 3

  Add the chocolate protein powder, cocoa powder, coconut flour, baking powder, and sea salt to the wet ingredients, stirring until a thick batter forms.

• 4

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

• 5

  Press the piece of dark chocolate into the center of the batter until it is completely submerged and covered.

• 6

  Bake for 12 to 14 minutes, or until the edges of the cake are firm to the touch but the center still has a slight jiggle.

• 7

  While the cake is baking, combine the raspberries, maple syrup, and lemon juice in a small saucepan over medium-low heat.

• 8

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

• 9

  Remove the cake from the oven and let it rest for 2 minutes before carefully inverting it onto a serving plate.

• 10

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