NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

2 tbsp Oat flour

1 tbsp Unsweetened cocoa powder

1 tbsp Almond butter

0.5 cup Fresh raspberries

1 tsp Coconut oil

0.5 tsp Baking powder

1 tbsp Monk fruit sweetener

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 350°F and lightly grease a standard ramekin with coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and monk fruit sweetener.

• 3

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

• 4

  Pour half of the chocolate batter into the prepared ramekin and place the almond butter directly into the center.

• 5

  Cover the almond butter with the remaining half of the batter.

• 6

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

• 7

  While the cake bakes, simmer the raspberries and lemon juice in a small saucepan over medium-low heat, mashing them into a thick sauce.

• 8

  Carefully invert the warm cake onto a plate and top with the vibrant raspberry coulis before serving.