NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops chocolate whey protein powder

1 large egg

0.25 cup plain nonfat Greek yogurt

1 tbsp unsweetened cacao powder

1 tbsp almond flour

1 tsp unrefined coconut oil

0.25 tsp baking powder

0.5 cup fresh raspberries

1 tsp monk fruit sweetener

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a standard-sized ramekin with a tiny bit of coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cacao powder, almond flour, and baking powder until no lumps remain.

• 3

  Add the egg, Greek yogurt, and melted coconut oil to the dry ingredients, stirring until just combined into a thick batter.

• 4

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

• 5

  Bake for 10-12 minutes; the edges should be firm but the center should still have a slight jiggle to ensure a molten core.

• 6

  While the cake bakes, place the raspberries, monk fruit sweetener, and water in a small saucepan over medium heat.

• 7

  Simmer the berries for 5 minutes, mashing them with a fork, then strain through a fine-mesh sieve to create a smooth coulis.

• 8

  Let the cake cool for 2 minutes before carefully running a knife around the edge and inverting it onto a plate.

• 9

  Drizzle the warm raspberry coulis over the cake and serve immediately while the center is still gooey.