NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

2 tbsp unsweetened cocoa powder

2 tbsp oat flour

1 tbsp dark chocolate chips

0.5 cup fresh raspberries

1 tsp lemon juice

0.25 tsp baking powder

1 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a large oven-safe ramekin with a small amount of coconut oil or avocado oil spray.

• 2

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

• 3

  Add the egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well-combined.

• 4

  Pour approximately two-thirds of the batter into the prepared ramekin.

• 5

  Place the dark chocolate chips in a cluster directly in the center of the batter, then cover them with the remaining cake batter.

• 6

  Bake for 12 to 15 minutes, or until the edges are firm and the top is set but the center still has a slight jiggle.

• 7

  While the cake bakes, place the raspberries and lemon juice in a small saucepan over medium heat, mashing them with a fork as they warm until they form a liquid sauce.

• 8

  Strain the raspberry mixture through a fine-mesh sieve to remove seeds, creating a smooth coulis.

• 9

  Remove the cake from the oven, let it cool for 2 minutes, and drizzle the fresh raspberry coulis over the top before serving warm.