NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops Chocolate protein powder

1 large Egg

0.25 cup Nonfat Greek yogurt

1 tbsp Unsweetened cocoa powder

1 tbsp Almond flour

0.5 tsp Baking powder

1 tsp Maple syrup

2 tbsp Unsweetened almond milk

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

0.13 tsp Sea salt

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the protein powder, cocoa powder, almond flour, baking powder, and sea salt.

• 2

  Add the egg, Greek yogurt, maple syrup, and almond milk to the dry ingredients in the mug.

• 3

  Stir the mixture thoroughly until the batter is smooth and no clumps of protein powder remain.

• 4

  Press the dark chocolate chips into the center of the batter so they are submerged to create a gooey core.

• 5

  Microwave on high for 60 to 90 seconds, or until the top is just set but still slightly springy to the touch.

• 6

  Let the cake rest for one minute to finish setting before topping with fresh raspberries and serving.