NUTRITION

SERVINGS

INGREDIENTS

0.25 cup almond flour

0.75 cup liquid egg whites

0.75 cup non-fat Greek yogurt

0.5 cup mixed berries

1 tsp vanilla extract

0.5 tsp baking powder

1 tbsp monk fruit sweetener

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a 6-inch oven-safe ramekin or small baking dish with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, 0.5 cup of the Greek yogurt, vanilla extract, and monk fruit sweetener until the mixture is smooth and slightly frothy.

• 3

  Gently fold in the almond flour, baking powder, ground cinnamon, and sea salt using a spatula until a consistent batter forms, being careful not to over-mix.

• 4

  Pour the cake batter into the prepared baking dish and bake for 22-25 minutes, or until the center is firm to the touch and the edges are a light golden brown.

• 5

  While the cake is in the oven, combine the mixed berries and lemon juice in a small saucepan over medium heat, simmering for 5-7 minutes until the fruit softens into a thick, bubbling sauce.

• 6

  Remove the cake from the oven and allow it to cool for 5 minutes before topping with the remaining 0.25 cup of Greek yogurt and the warm berry compote.