NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Fresh raspberries

1 scoop Chocolate whey protein powder

2 tbsp Unsweetened cacao powder

2 tbsp Oat flour

0.5 cup Liquid egg whites

0.25 cup Plain nonfat Greek yogurt

1 tbsp Coconut sugar

0.5 tsp Baking powder

1 tbsp Dark chocolate chips

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  In a small blender, pulse the fresh raspberries with a teaspoon of water until smooth, then strain through a fine-mesh sieve to create a seedless coulis.

• 3

  In a medium bowl, whisk together the chocolate protein powder, cacao powder, oat flour, coconut sugar, and baking powder.

• 4

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

• 5

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

• 6

  Bake for 12 to 14 minutes until the edges are firm and the top has just set, ensuring the center remains soft and gooey.

• 7

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