NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

1 tbsp almond flour

1 tbsp unsweetened cocoa powder

0.5 tsp baking powder

0.25 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tbsp monk fruit sweetener

1.25 tsp coconut oil

1 tbsp creamy almond butter

1 tsp sugar-free dark chocolate chips

0.5 cup fresh raspberries

1 tsp lemon juice

1 tsp water

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and grease a small oven-safe ramekin with 0.25 teaspoon of coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, almond flour, cocoa powder, baking powder, and monk fruit sweetener until no lumps remain.

• 3

  Add the liquid egg whites, Greek yogurt, and the remaining 1 teaspoon of melted coconut oil to the dry ingredients, stirring until the batter is thick and smooth.

• 4

  Pour approximately two-thirds of the chocolate batter into the prepared ramekin.

• 5

  Place the creamy almond butter and dark chocolate chips directly into the center of the batter.

• 6

  Cover the filling with the remaining chocolate batter, smoothing the top with a spoon.

• 7

  Bake for 12 to 14 minutes, or until the edges of the cake are firm and have pulled away slightly from the sides, while the center remains soft.

• 8

  While the cake bakes, combine raspberries, lemon juice, and water in a small saucepan over medium heat; simmer for 5 minutes while mashing the berries into a thick sauce.

• 9

  Allow the cake to cool for 2 minutes before carefully inverting it onto a dessert plate.

• 10

  Drizzle the warm raspberry coulis over the top of the lava cake and serve immediately.