NUTRITION

SERVINGS

INGREDIENTS

0.75 cup egg whites

1 scoop chocolate protein powder

1 tbsp cacao powder

1 tbsp almond flour

1 tbsp almond butter

0.5 cup raspberries

1 tsp maple syrup

1 tsp coconut oil

0.13 tsp sea salt

0.25 tsp baking powder

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a standard ceramic ramekin with coconut oil.

• 2

  In a medium bowl, whisk together the egg whites, chocolate protein powder, cacao powder, almond flour, baking powder, and sea salt until the batter is completely smooth.

• 3

  Pour the chocolate batter into the prepared ramekin, filling it about three-quarters of the way.

• 4

  Gently place the almond butter into the very center of the batter, pressing down slightly so it is fully submerged by the cake mixture.

• 5

  Bake for 12 to 14 minutes until the edges are firm and set, but the center remains slightly soft and jiggly to the touch.

• 6

  While the cake is baking, combine the raspberries and maple syrup in a small saucepan over low heat, mashing them with a fork until they form a glossy, thickened sauce.

• 7

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

• 8

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