NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp coconut flour

1 tbsp almond butter

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-sized ceramic ramekin with a touch of coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, liquid egg whites, Greek yogurt, cocoa powder, coconut flour, baking powder, and sea salt until the batter is smooth and free of lumps.

• 3

  Pour the chocolate batter into the prepared ramekin, filling it about three-quarters of the way.

• 4

  Place the almond butter and dark chocolate chips directly into the center of the batter, pressing down slightly so they are submerged.

• 5

  Bake for 12 to 15 minutes, or until the edges are firm but the center still has a slight jiggle to ensure a molten interior.

• 6

  While the cake bakes, place the fresh raspberries and maple syrup in a small bowl and mash them thoroughly with a fork to create a rustic coulis.

• 7

  Remove the ramekin from the oven and let it cool for 2 minutes before carefully running a knife around the edge and inverting it onto a plate.

• 8

  Spoon the raspberry coulis over the warm cake and serve immediately while the center is still gooey.