NUTRITION

SERVINGS

INGREDIENTS

22.5 gram Chocolate protein powder

0.25 cup Oat flour

3 tbsp Raw cacao powder

1 tsp Baking powder

0.13 tsp Sea salt

0.5 cup Non-fat Greek yogurt

0.25 cup Liquid egg whites

0.5 tbsp Almond butter

0.5 tsp Vanilla extract

1 tbsp Maple syrup

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or mini cake pan with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, oat flour, 2 tablespoons of the raw cacao powder, baking powder, and sea salt until well combined.

• 3

  Add the non-fat Greek yogurt, liquid egg whites, almond butter, and vanilla extract to the dry mixture, stirring until a smooth, thick batter forms.

• 4

  Pour the batter into the prepared ramekin and bake for 18 to 22 minutes, or until the center is set but still slightly soft to the touch.

• 5

  While the cake is baking, whisk the remaining 1 tablespoon of raw cacao powder with the maple syrup and 1 teaspoon of water to create a glossy fudge glaze.

• 6

  Allow the cake to cool for 5 minutes before drizzling the velvety chocolate glaze over the top and serving while still warm.