NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate whey protein powder

0.25 cup egg whites

0.5 cup non-fat Greek yogurt

3 tbsp oat flour

2 tbsp unsweetened cocoa powder

1 tbsp almond butter

1 tsp maple syrup

0.5 cup fresh raspberries

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Grease a 6-ounce ceramic ramekin with the coconut oil to ensure the cake doesn't stick.

• 3

  In a small mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt.

• 4

  In a separate bowl, stir together the egg whites, Greek yogurt, and almond butter until the mixture is completely smooth.

• 5

  Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.

• 6

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

• 7

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

• 8

  While the cake is baking, place the raspberries and maple syrup in a small saucepan over low heat, mashing the berries with a fork for 3 to 4 minutes until a thick sauce forms.

• 9

  Remove the cake from the oven and let it rest for 2 minutes.

• 10

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