NUTRITION

SERVINGS

INGREDIENTS

0.5 scoop chocolate protein powder

0.5 cup egg whites

0.13 cup non-fat Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cocoa powder

1 tbsp creamy almond butter

1 tbsp monk fruit sweetener

0.5 tsp baking powder

0.5 cup fresh raspberries

1 tsp honey

1 tsp water

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a 6-ounce ceramic ramekin with a small amount of coconut oil or cooking spray.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, monk fruit sweetener, baking powder, and sea salt until no lumps remain.

• 3

  Add the egg whites, Greek yogurt, creamy almond butter, and vanilla extract to the dry mixture, stirring until a thick and glossy batter forms.

• 4

  Pour the batter into the prepared ramekin and smooth the top with a spatula.

• 5

  Bake for 12 to 14 minutes, ensuring the edges are set while the center remains slightly soft and jiggly to create the lava effect.

• 6

  While the cake bakes, combine the raspberries, honey, and water in a small saucepan over medium heat, mashing the berries as they soften.

• 7

  Simmer the raspberry mixture for 5 minutes, then strain through a fine-mesh sieve into a small bowl to create a smooth coulis.

• 8

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

• 9

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