NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 tbsp Unsweetened cacao powder

1 tbsp Coconut flour

0.5 tsp Baking powder

1 tbsp Almond butter

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Monk fruit sweetener

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the chocolate protein powder, cacao powder, coconut flour, baking powder, and sea salt until well combined.

• 3

  Stir in the liquid egg whites and Greek yogurt until the batter is smooth and thick.

• 4

  Pour three-quarters of the batter into the prepared ramekin, then place the almond butter directly in the center.

• 5

  Top with the remaining batter to seal the almond butter inside.

• 6

  Bake for 12-15 minutes until the edges are firm but the center remains slightly soft to the touch.

• 7

  While the cake bakes, mash the raspberries with lemon juice and monk fruit sweetener in a small saucepan over low heat until it forms a thick sauce.

• 8

  Let the cake cool for 2 minutes before running a knife around the edge and inverting it onto a plate.

• 9

  Drizzle the warm raspberry coulis over the top and serve immediately.