NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate Whey Protein Powder

0.5 cup Liquid Egg Whites

0.25 cup Plain Non-fat Greek Yogurt

2 tbsp Unsweetened Cocoa Powder

1 tbsp Coconut Flour

1 tsp Melted Coconut Oil

0.5 cup Fresh Raspberries

1 tbsp Monk Fruit Sweetener

1 tsp Lemon Juice

0.5 tsp Baking Powder

1 pinch Sea Salt

1 square Dark Chocolate (70% cocoa)

PREPARATION

• 1

  Preheat oven to 350°F (175°C) and lightly grease a standard ramekin with coconut oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, and monk fruit sweetener until well combined.

• 3

  Sift in the chocolate protein powder, cocoa powder, coconut flour, baking powder, and sea salt, stirring until a smooth batter forms.

• 4

  Pour half of the batter into the prepared ramekin, place the dark chocolate square in the middle, and top with the remaining batter.

• 5

  Bake for 12 to 14 minutes; the edges should be firm while the center remains slightly soft to the touch.

• 6

  While the cake bakes, simmer the raspberries and lemon juice in a small saucepan over medium heat, mashing them until they form a thick sauce.

• 7

  Allow the cake to rest for 2 minutes before carefully inverting it onto a plate and topping with the warm raspberry coulis.