NUTRITION

SERVINGS

INGREDIENTS

30 gram Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 tbsp Raw cacao powder

1 tbsp Almond flour

1 tbsp Dark chocolate chips

1 tsp Coconut oil

1 tsp Maple syrup

0.5 cup Fresh raspberries

0.25 tsp Baking powder

0.13 tsp Sea salt

1 tsp Lemon juice

PREPARATION

• 1

  Preheat oven to 375°F and grease a 6-ounce ramekin with coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, raw cacao powder, almond flour, baking powder, and sea salt.

• 3

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

• 4

  Pour the batter into the prepared ramekin and gently press the dark chocolate chips into the center of the mixture.

• 5

  Bake for 12 to 15 minutes until the outer edges are firm to the touch while the center remains slightly soft and molten.

• 6

  While the cake bakes, combine the fresh raspberries, maple syrup, and lemon juice in a small saucepan over medium heat.

• 7

  Simmer the raspberry mixture for 5 minutes, mashing the berries with a fork, then strain through a fine-mesh sieve for a smooth coulis.

• 8

  Carefully invert the warm cake onto a dessert plate and finish by drizzling the vibrant raspberry coulis over the top.