NUTRITION

SERVINGS

INGREDIENTS

1 scoops Chocolate protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

1 tbsp Unsweetened cocoa powder

1 tbsp Almond flour

1 tsp Coconut oil

0.5 cup Fresh raspberries

1 tsp Monkfruit sweetener

0.25 tsp Baking powder

1 square Dark chocolate (70% cocoa)

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard-sized ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, and monkfruit sweetener until smooth.

• 3

  Add the chocolate protein powder, cocoa powder, almond flour, baking powder, and sea salt to the wet ingredients, stirring until just combined.

• 4

  Pour half of the batter into the prepared ramekin, place the dark chocolate square in the very center, and cover with the remaining batter.

• 5

  Bake for 12 to 14 minutes until the edges are firm but the center remains slightly soft to the touch.

• 6

  While the cake bakes, place the raspberries in a small saucepan over medium heat with a teaspoon of water, mashing them into a sauce as they heat through.

• 7

  Carefully run a knife around the edge of the ramekin and invert the cake onto a plate.

• 8

  Drizzle the warm raspberry coulis over the top and serve immediately while the center is molten.