NUTRITION

SERVINGS

INGREDIENTS

35 gram Chocolate protein powder

2 tbsp Oat flour

2 tbsp Unsweetened cocoa powder

0.5 cup Liquid egg whites

0.25 cup Plain nonfat Greek yogurt

1 tbsp Almond butter

1 tsp Baking powder

0.25 tsp Sea salt

1 tbsp Dark chocolate chips

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Honey

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, baking powder, and sea salt until well combined.

• 3

  Add the liquid egg whites, Greek yogurt, and almond butter to the dry ingredients, stirring until the batter is smooth and creamy.

• 4

  Pour the batter into the prepared ramekin and press the dark chocolate chips into the center of the batter until they are completely submerged.

• 5

  Bake for 12 to 14 minutes, or until the edges of the cake are firm and set while the center remains slightly soft to the touch.

• 6

  While the cake is baking, mash the fresh raspberries in a small bowl with the lemon juice and honey to create a thick, textured coulis.

• 7

  Allow the cake to cool for 2 minutes before carefully running a knife around the edge and inverting it onto a serving plate.

• 8

  Drizzle the warm cake with the raspberry coulis and serve immediately to enjoy the molten chocolate center.