NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate Whey Protein Powder

0.5 cup Liquid Egg Whites

0.25 cup Non-fat Greek Yogurt

1 tbsp Unsweetened Cacao Powder

1 tbsp Coconut Flour

1 tsp Coconut Oil

1 tbsp Almond Butter

0.5 cup Fresh Raspberries

1 tsp Lemon Juice

1 tbsp Maple Syrup

0.13 tsp Sea Salt

0.25 tsp Baking Powder

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard ceramic ramekin with the coconut oil.

• 2

  In a small saucepan over medium heat, combine the fresh raspberries, lemon juice, and half of the maple syrup.

• 3

  Simmer the raspberry mixture for 5 minutes until the fruit breaks down, then press through a fine-mesh sieve to create a smooth coulis.

• 4

  In a mixing bowl, whisk together the chocolate protein powder, cacao powder, coconut flour, sea salt, and baking powder until well combined.

• 5

  Add the liquid egg whites, Greek yogurt, and the remaining maple syrup to the dry ingredients, stirring until a thick, smooth batter forms.

• 6

  Pour three-quarters of the chocolate batter into the prepared ramekin, place the almond butter in the center, and top with the remaining batter.

• 7

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

• 8

  Allow the cake to rest for 2 minutes before carefully inverting it onto a plate and topping with the warm raspberry coulis.