NUTRITION

SERVINGS

INGREDIENTS

1.5 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

1 tbsp Oat flour

1 tbsp Raw cacao powder

1 tsp Virgin coconut oil

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.06 tsp Sea salt

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Water

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small ceramic ramekin with a touch of coconut oil.

• 2

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

• 3

  Add the liquid egg whites, maple syrup, and melted coconut oil to the dry ingredients, stirring until the batter is completely smooth.

• 4

  Pour the batter into the prepared ramekin and bake for 12 to 14 minutes, ensuring the edges are firm while the center remains soft to the touch.

• 5

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

• 6

  Simmer the raspberry mixture for 5 minutes, mashing the berries with a fork until the sauce thickens slightly.

• 7

  Press the raspberry sauce through a fine-mesh sieve into a small bowl to remove the seeds and create a smooth coulis.

• 8

  Remove the cake from the oven, let it sit for 2 minutes, then carefully invert it onto a plate and top with the warm raspberry coulis.