Name: Protein-Packed Chocolate Lava Cake with Fresh Raspberry Coulis
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 30 g chocolate whey protein powder; 2 tbsp raw cacao powder; 2 tbsp almond flour; 0.5 tsp baking powder; 0.5 cup nonfat greek yogurt; 2 large egg whites; 1 tbsp maple syrup; 0.5 tbsp coconut oil; 0.5 cup raw raspberries; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp vanilla extract

Instructions

Prep 10 min · Cook 12 min

Preheat your oven to 350°F (175°C) and lightly grease a 6-ounce ceramic ramekin with coconut oil.
In a small mixing bowl, whisk together the chocolate protein powder, raw cacao powder, almond flour, baking powder, and sea salt until no lumps remain.
In a separate bowl, stir together the nonfat Greek yogurt, egg whites, maple syrup, melted coconut oil, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix or the cake will become tough.
Pour the batter into the prepared ramekin and bake for 12 to 14 minutes, or until the edges are set but the center still jiggles slightly when shaken.
While the cake bakes, place the raw raspberries and lemon juice in a small bowl and mash thoroughly with a fork to create a rustic coulis.
Remove the cake from the oven and let it rest for 2 minutes before running a knife around the edge and carefully inverting it onto a plate.
Drizzle the fresh raspberry coulis over the warm cake and serve immediately while the center is molten.

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Ingredients

Instructions

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