NUTRITION

SERVINGS

INGREDIENTS

1 scoop chocolate protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp coconut flour

1 tbsp almond butter

0.5 cup fresh raspberries

1 tsp maple syrup

1 tsp coconut oil

0.25 tsp baking powder

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and grease a 6-ounce ramekin with the coconut oil.

• 2

  In a medium bowl, whisk together the chocolate protein powder, unsweetened cocoa powder, coconut flour, baking powder, and sea salt.

• 3

  Add the liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Pour approximately two-thirds of the batter into the prepared ramekin.

• 5

  Place the almond butter directly into the center of the batter, then cover it with the remaining chocolate batter.

• 6

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

• 7

  While the cake bakes, place the raspberries and maple syrup in a small saucepan over low heat, mashing the berries with a fork until they form a thick sauce.

• 8

  Let the cake cool in the ramekin for 2 minutes before carefully inverting it onto a plate.

• 9

  Drizzle the warm raspberry coulis over the cake and serve immediately.