NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate Whey Protein Powder

0.5 cup Liquid Egg Whites

0.25 cup Nonfat Greek Yogurt

2 tbsp Unsweetened Cacao Powder

2 tbsp Oat Flour

1 tbsp Monk Fruit Sweetener

0.5 tsp Baking Powder

1 tsp Coconut Oil

10 grams Dark Chocolate (70% Cacao)

0.5 cup Fresh Raspberries

1 tsp Lemon Juice

0.13 tsp Sea Salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour half of the chocolate batter into the prepared ramekin, place the dark chocolate piece in the center, and cover with the remaining batter.

• 5

  Bake for 12 to 14 minutes, or until the edges are firm but the center still has a slight jiggle to ensure a molten core.

• 6

  While the cake bakes, combine the raspberries and lemon juice in a small saucepan over medium heat, mashing the berries and simmering for 5 minutes until thickened.

• 7

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