NUTRITION

SERVINGS

INGREDIENTS

1.25 scoop Chocolate protein powder

0.5 cup Liquid egg whites

2 tbsp Oat flour

1 tbsp Unsweetened cacao powder

0.5 tsp Baking powder

1 tbsp Creamy almond butter

0.5 cup Fresh raspberries

1 tsp Lemon juice

0.06 tsp Sea salt

1 tsp Coconut oil

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard 6-ounce ramekin with the 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

  Pour the liquid egg whites into the dry mixture and stir until a thick, smooth chocolate batter forms.

• 4

  Transfer half of the batter into the prepared ramekin, then place the almond butter directly into the center.

• 5

  Cover the almond butter with the remaining chocolate batter and smooth the top with a spoon.

• 6

  Bake for 12 to 14 minutes until the edges are firm to the touch but the center remains slightly soft and jiggly.

• 7

  While the cake bakes, combine the raspberries and lemon juice in a small saucepan over low heat, mashing the berries until they form a warm sauce.

• 8

  Carefully run a thin knife around the edge of the ramekin, invert the cake onto a dessert plate, and top with the warm raspberry coulis.