NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate whey protein powder

0.5 cup non-fat Greek yogurt

2 large egg whites

1 tbsp unsweetened cocoa powder

1 tbsp coconut flour

0.5 tsp baking powder

1 tsp coconut oil

0.5 oz 70% dark chocolate

0.5 cup fresh raspberries

1 tsp lemon juice

1 tsp monk fruit sweetener

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard-sized ramekin with the coconut oil.

• 2

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

• 3

  Add the Greek yogurt and egg whites 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 15 minutes, or until the edges are firm but the center still has a slight jiggle.

• 6

  While the cake bakes, combine the raspberries, lemon juice, and monk fruit sweetener in a small saucepan over medium heat.

• 7

  Simmer the raspberry mixture for 5 minutes, mashing the berries with a fork until it reaches a thick, sauce-like consistency.

• 8

  Remove the cake from the oven and let it cool for 2 minutes before carefully inverting it onto a plate.

• 9

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