NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

1 scoop chocolate protein powder

0.25 cup nonfat Greek yogurt

2 tbsp oat flour

1 tbsp unsweetened cacao powder

0.5 tsp baking powder

0.5 oz dark chocolate

0.5 cup fresh raspberries

1 tsp maple syrup

1 tsp lemon juice

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 375°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 egg whites, nonfat Greek yogurt, and maple syrup until the mixture is completely smooth.

• 3

  Add the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt to the wet ingredients and stir until just combined.

• 4

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

• 5

  Place the piece of dark chocolate directly in the center of the batter and cover it with the remaining chocolate mixture.

• 6

  Bake for 12 to 14 minutes until the edges of the cake are firm and set, while the center still has a slight jiggle.

• 7

  While the cake is baking, combine the fresh raspberries and lemon juice in a small saucepan over medium-low heat, mashing the berries with a fork until they form a thick sauce.

• 8

  Allow the cake to cool for 2 minutes, then carefully run a knife around the edge and invert it onto a plate before drizzling with the warm raspberry coulis.