NUTRITION

SERVINGS

INGREDIENTS

45 g Chocolate protein powder

1 tbsp Unsweetened cocoa powder

0.5 tsp Baking powder

1 tsp Monk fruit sweetener

0.13 tsp Sea salt

1 large Egg

2 tbsp Unsweetened almond milk

1 tbsp Creamy almond butter

1 tbsp Plain nonfat Greek yogurt

0.25 cup Fresh raspberries

PREPARATION

• 1

  In a large microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, baking powder, monk fruit sweetener, and sea salt.

• 2

  Add the egg and almond milk to the mug, stirring vigorously with a fork until a smooth, thick batter forms.

• 3

  Spoon the almond butter directly into the center of the batter, pressing it down slightly so it is submerged.

• 4

  Microwave on high for 60 to 75 seconds until the edges are set but the center remains slightly soft to the touch.

• 5

  Let the cake rest for one minute to finish setting before topping with a dollop of Greek yogurt and fresh raspberries.