NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate protein powder

0.5 cup Egg whites

2 tbsp Unsweetened cacao powder

0.25 cup Non-fat Greek yogurt

1 tbsp Almond flour

1 tbsp Monk fruit sweetener

1 tbsp Almond butter

0.5 tsp Baking powder

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat oven to 350°F and lightly grease a 6-ounce ramekin with coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, cacao powder, almond flour, monk fruit, baking powder, and sea salt.

• 3

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

• 4

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

• 5

  Bake for 12 to 14 minutes until the edges are firm but the center remains slightly jiggly.

• 6

  While the cake bakes, combine raspberries and lemon juice in a small saucepan over medium-low heat, mashing the berries until they form a thick sauce.

• 7

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