NUTRITION

SERVINGS

INGREDIENTS

1.5 scoops Chocolate grass-fed whey protein powder

0.25 cup Liquid egg whites

0.25 cup Non-fat plain Greek yogurt

1 tbsp Raw cacao powder

0.5 tbsp Superfine almond flour

0.5 tsp Baking powder

1 tbsp Monk fruit sweetener

2 tbsp Unsweetened almond milk

0.5 tbsp 70% Dark chocolate chips

0.5 tbsp Creamy almond butter

0.13 tsp Sea salt

PREPARATION

• 1

  Whisk the chocolate protein powder, cacao powder, almond flour, baking powder, monk fruit sweetener, and sea salt together in a large microwave-safe mug until well combined.

• 2

  Add the liquid egg whites, Greek yogurt, and almond milk to the mug, stirring vigorously until the batter is smooth and no dry clumps remain.

• 3

  Gently fold in the dark chocolate chips and drop the tablespoon of almond butter directly into the center of the batter, pressing it down slightly so it is submerged.

• 4

  Microwave on high for 60 to 90 seconds, checking at the one-minute mark; the cake should be risen and the top should look set but still slightly moist to the touch.

• 5

  Allow the cake to rest for at least one minute to finish setting before serving warm, ensuring the center remains gooey and melted.