NUTRITION

SERVINGS

INGREDIENTS

1.25 scoop Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

2 tbsp Unsweetened cocoa powder

1 tbsp Coconut sugar

0.5 tsp Baking powder

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a large oven-safe ramekin with coconut oil spray.

• 2

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

• 3

  Add the liquid egg whites and Greek yogurt to the dry ingredients, stirring until the batter is completely smooth and thick.

• 4

  Pour the batter into the prepared ramekin and press the dark chocolate chips into the center of the batter, ensuring they are submerged.

• 5

  Bake for 12 to 14 minutes until the edges are firm and set, but the center still has a slight jiggle.

• 6

  While the cake is baking, combine the raspberries and lemon juice in a small saucepan over medium heat, mashing them with a fork until the sauce thickens into a coulis.

• 7

  Remove the cake from the oven and let it rest for 2 minutes before drizzling the warm raspberry coulis over the top.