NUTRITION

SERVINGS

INGREDIENTS

1.25 scoop chocolate protein powder

1 large egg

0.25 cup nonfat Greek yogurt

1 tbsp cacao powder

1 tbsp oat flour

1 tsp coconut oil

0.5 cup fresh raspberries

1 tbsp maple syrup

1 tsp lemon juice

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a 6-ounce ceramic ramekin with coconut oil.

• 2

  In a medium mixing bowl, whisk the egg, Greek yogurt, and maple syrup together until the mixture is creamy and well-combined.

• 3

  Gently fold in the chocolate protein powder, cacao powder, oat flour, baking powder, and sea salt until a thick batter forms.

• 4

  Transfer the batter into the prepared ramekin, smoothing the top while leaving the center slightly undisturbed.

• 5

  Bake for 12 to 14 minutes until the edges are set and firm, but the center still jiggles slightly when moved.

• 6

  While the cake is baking, combine the raspberries and lemon juice in a small saucepan over medium-low heat, mashing the berries until a thick sauce forms.

• 7

  Remove the cake from the oven, let it rest for two minutes, then carefully invert it onto a plate and top with the warm raspberry coulis.