NUTRITION

SERVINGS

INGREDIENTS

30 gram Chocolate protein powder

0.5 cup Liquid egg whites

2 tbsp Oat flour

1 tbsp Unsweetened cocoa powder

0.25 cup Non-fat Greek yogurt

1 tsp Coconut oil

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Maple syrup

0.25 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, and melted coconut oil until the mixture is completely smooth.

• 3

  Sift in the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt, stirring until just combined without over-mixing.

• 4

  Pour the batter into the prepared ramekin and gently press the dark chocolate chips into the very center of the batter.

• 5

  Bake for 12 to 14 minutes, or until the edges are firm to the touch but the center still has a slight jiggle.

• 6

  While the cake bakes, mash the fresh raspberries with maple syrup in a small bowl, then press through a fine-mesh sieve to create a smooth coulis.

• 7

  Let the cake cool for 2 minutes before carefully inverting it onto a plate and topping with the fresh raspberry coulis.