NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop Chocolate whey protein powder

2 large Egg whites

2 tbsp Almond flour

1 tbsp Cacao powder

2 tbsp Plain Greek yogurt

1 tbsp Almond butter

0.25 tsp Baking powder

1 tbsp Monk fruit sweetener

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tbsp Water

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 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 to seal the core.

• 6

  Bake for 12 to 14 minutes; the edges should be firm and set, while the center should remain slightly soft and jiggly to the touch.

• 7

  While the cake bakes, combine the raspberries, lemon juice, and water in a small saucepan over medium heat.

• 8

  Muddle the berries with a fork and simmer for 5 minutes until the sauce thickens into a glossy coulis, then strain if a smoother texture is desired.

• 9

  Allow the cake to cool in the ramekin for 2 minutes, then carefully run a thin knife around the edge and invert it onto a plate.

• 10

  Drizzle the warm raspberry coulis over the top of the lava cake and serve immediately.