NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup non-fat greek yogurt

1 large egg

1 tbsp unsweetened cacao powder

1 tbsp almond flour

0.5 tsp baking powder

1 pinch sea salt

1 tbsp dark chocolate chips

0.5 cup fresh raspberries

1 tsp lemon juice

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, cacao powder, almond flour, baking powder, and sea salt until no lumps remain.

• 3

  Add the egg and Greek yogurt to the dry mixture, stirring until a smooth and thick batter forms.

• 4

  Transfer half of the batter into the prepared ramekin, place the dark chocolate chips in the center, and cover with the remaining batter.

• 5

  Bake for 12 to 15 minutes, or until the edges are firm and the center is slightly soft to the touch.

• 6

  While the cake bakes, combine the raspberries and lemon juice in a small saucepan over medium heat, mashing the berries until the sauce is bubbly and thickened.

• 7

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