NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 tbsp Raw cacao powder

1 tbsp Coconut flour

1 tbsp 70% Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Pure maple syrup

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a standard-sized ceramic ramekin with a small amount of coconut oil.

• 2

  In a small mixing bowl, whisk together the chocolate whey protein powder, raw cacao powder, coconut flour, baking powder, and sea salt until no lumps remain.

• 3

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

• 4

  Pour the batter into the prepared ramekin. Press the dark chocolate chips into the very center of the batter, ensuring they are submerged.

• 5

  Bake for 12-15 minutes, or until the edges are set but the center still has a slight jiggle to ensure a molten middle.

• 6

  While the cake bakes, place the raspberries and maple syrup in a small saucepan over medium heat. Mash the berries with a fork and simmer for 3-5 minutes until thickened.

• 7

  Strain the raspberry mixture through a fine-mesh sieve to remove seeds, creating a smooth coulis.

• 8

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

• 9

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